Ricotta and Eggplant Lasagna

There’s something magical about the layers of flavor in a Ricotta and Eggplant Lasagna. I remember the first time I made it, standing in my kitchen as the aroma of roasted eggplant filled the air. It was a warm summer evening, and the idea of indulging in a comforting, cheesy dish felt just right. Each layer tells a story, from the creamy ricotta to the savory tomato sauce, blending together in perfect harmony. It’s a recipe that not only satisfies the palate but also brings warmth to the heart and home. My family couldn’t get enough of it, and it quickly became a staple during our summer gatherings, bringing everyone together around the table.

Ingredient List for Ricotta and Eggplant Lasagna

When it comes to making a fantastic Ricotta and Eggplant Lasagna, the ingredients are everything. Each one plays a vital role in creating that perfect balance of flavors and textures. The key players include fresh eggplant, creamy ricotta, and aromatic basil. They combine to create a dish that is both satisfying and wholesome.

• 3 ½ pounds eggplant, cut crosswise into ½-inch slices (about 3 large eggplants) – This is the star of our dish. Roasting the eggplant enhances its flavor and gives it a wonderful texture.
• ½ cup extra virgin olive oil – Used for roasting the eggplant and adds richness to the layers.
• 1 tablespoon dried oregano – This herb adds a lovely earthy flavor that complements the other ingredients.
• Kosher salt – Essential for seasoning and enhancing the flavors of the dish.
• Freshly ground black pepper – Adds just the right amount of spice.
• 1 pound lasagna sheets – These create the structure of the lasagna, holding all the delicious layers together.
• 1 pound whole-milk ricotta cheese – Creamy and rich, this ricotta binds all the layers and adds a delightful mouthfeel.
• 7 ounces grated low moisture mozzarella cheese, divided – The gooey, melty cheese that everyone loves.
• 3 ounces freshly grated Parmesan cheese, divided – Adds a savory depth to the dish.
• 10 large fresh basil leaves, finely chopped – The fresh herb brings brightness and a burst of flavor.
• 3 cups tomato sauce, homemade or store-bought – Provides moisture and a tangy base for the layers.

How to Assemble Ricotta and Eggplant Lasagna

Assembling your Ricotta and Eggplant Lasagna is a joyful experience, where each ingredient comes together beautifully. Start by preheating your oven and preparing your eggplant. Follow these steps closely to create a masterpiece that’s bound to impress.

1. Preheat your oven to 450°F. Make sure to evenly space out two oven racks to accommodate the baking sheets. This allows for optimal roasting of the eggplant.
2. Lay the eggplant in an even layer on two or more rimmed baking sheets. Brush both sides of the slices with olive oil, then season with oregano, salt, and pepper. Bake for 15 minutes, then flip and bake until lightly browned, about 10 minutes more. Set the eggplant aside, and reduce the oven temperature to 400°F.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna sheets for 4 minutes. They should still be fairly firm. Drain and rinse under cold water to stop the cooking process. Transfer the cooked sheets to a parchment-lined baking sheet in even layers, separated by parchment.
4. In a medium bowl, add the ricotta cheese, 3 ounces of mozzarella cheese, 1 ½ ounces of Parmesan cheese, and the chopped basil. Mix until well combined and season to taste with salt and pepper.
5. Spread ¾ cup of tomato sauce in an even layer at the bottom of a 9 x 13 baking dish. Top with ¼ of the cooked lasagna sheets, arranged in an even layer.
6. Evenly distribute ⅓ of the roasted eggplant over the lasagna sheets, followed by ⅓ of the cheese mixture. Repeat this layering process two more times with the remaining tomato sauce, lasagna sheets, eggplant, and cheese mixture.
7. Finish with the remaining ¾ cup of tomato sauce and the last layer of lasagna sheets. Top evenly with the remaining 4 ounces of mozzarella cheese and 1 ½ ounces of Parmesan cheese.
8. Cover the dish with foil and bake for 40 minutes. Remove the foil and continue to bake until the cheese is melty and golden on top, about 15 minutes more. Let the lasagna cool for 10 minutes before serving.

Helpful Hints

When making your Ricotta and Eggplant Lasagna, a few tips can help you achieve the best results. Here are some pointers to keep in mind.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: This lasagna can be frozen before baking. Assemble the dish, then cover tightly with foil and freeze. When ready to bake, remove from the freezer and bake straight from frozen, adding extra time.
• Pairing: Serve your lasagna with a simple side salad and garlic bread for a complete meal.
• Variations: Feel free to switch up the herbs or add other vegetables like zucchini or spinach for extra flavor.
• Meal Prep: You can prepare the lasagna a day in advance and store it in the refrigerator before baking.

What Complements This Ricotta and Eggplant Lasagna

• Side Dishes: A crunchy green salad with a tangy dressing pairs beautifully with the creamy layers of lasagna.
• Occasions: This Ricotta and Eggplant Lasagna is perfect for family gatherings, summer barbecues, or a cozy dinner date.
• Wine Pairing: A light white wine can complement the flavors, but consider a sparkling water with lemon for a refreshing non-alcoholic option.
• Serving Temperature: Serve the lasagna warm, allowing the cheese to be melty and sumptuous.
• Storage Tips: If you have leftovers, cut them into portions and store in individual containers for convenient lunches.

FAQ

Conclusion

The Ricotta and Eggplant Lasagna is a delightful dish that combines creamy cheese with hearty roasted vegetables, making it a standout on any dinner table. I encourage you to try it for your next family gathering or a cozy night in. This recipe is an excellent way to showcase the flavors of summer and create lasting memories around your table.

Ricotta and Eggplant Lasagna

The ultimate comfort food, Ricotta and Eggplant Lasagna is a creamy, cheesy delight that brings everyone to the table. With layers of roasted eggplant, luscious ricotta, and tangy tomato sauce, it's an easy weeknight dinner that you can enjoy any day of the week.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 3 ½ pounds Eggplant cut crosswise into ½-inch slices (about 3 large eggplants)
• ½ cup Extra virgin olive oil
• 1 tablespoon Dried oregano
• Kosher salt
• Freshly ground black pepper
• 1 pound Lasagna sheets
• 1 pound Whole-milk ricotta cheese
• 7 ounces Grated low moisture mozzarella cheese divided
• 3 ounces Freshly grated Parmesan cheese divided
• 10 large Fresh basil leaves finely chopped
• 3 cups Tomato sauce homemade or store-bought

Equipment

• Large Pot
• Grater
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 450°F. Make sure to evenly space out two oven racks to accommodate the baking sheets. This allows for optimal roasting of the eggplant.
2. Lay the eggplant in an even layer on two or more rimmed baking sheets. Brush both sides of the slices with olive oil, then season with oregano, salt, and pepper. Bake for 15 minutes, then flip and bake until lightly browned, about 10 minutes more. Set the eggplant aside, and reduce the oven temperature to 400°F.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna sheets for 4 minutes. They should still be fairly firm. Drain and rinse under cold water to stop the cooking process. Transfer the cooked sheets to a parchment-lined baking sheet in even layers, separated by parchment.
4. In a medium bowl, add the ricotta cheese, 3 ounces of mozzarella cheese, 1 ½ ounces of Parmesan cheese, and the chopped basil. Mix until well combined and season to taste with salt and pepper.
5. Spread ¾ cup of tomato sauce in an even layer at the bottom of a 9 x 13 baking dish. Top with ¼ of the cooked lasagna sheets, arranged in an even layer.
6. Evenly distribute ⅓ of the roasted eggplant over the lasagna sheets, followed by ⅓ of the cheese mixture. Repeat this layering process two more times with the remaining tomato sauce, lasagna sheets, eggplant, and cheese mixture.
7. Finish with the remaining ¾ cup of tomato sauce and the last layer of lasagna sheets. Top evenly with the remaining 4 ounces of mozzarella cheese and 1 ½ ounces of Parmesan cheese.
8. Cover the dish with foil and bake for 40 minutes. Remove the foil and continue to bake until the cheese is melty and golden on top, about 15 minutes more. Let the lasagna cool for 10 minutes before serving.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Tip 2: This lasagna can be frozen before baking. Assemble the dish, then cover tightly with foil and freeze. When ready to bake, remove from the freezer and bake straight from frozen, adding extra time.
• Tip 3: Serve your lasagna with a simple side salad and garlic bread for a complete meal.
• Tip 4: Feel free to switch up the herbs or add other vegetables like zucchini or spinach for extra flavor.
• Tip 5: You can prepare the lasagna a day in advance and store it in the refrigerator before baking.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!