Eggplant Lasagna
Recipe by Katie Farina. Layered between bubbly tomato sauce and creamy Ricotta and mozzarella, we love the freshness that thin slices of eggplant add to this lasagna recipe. This dish is perfect to make during late summer and early fall, when eggplant is at its peak and we’re all beginning to crave warm and cozy home-cooked meals!
- Ingredients
- For the Sauce (Bionaturae 15-Minute Tomato Sauce Recipe)
- 4 cups Bionaturae Strained Tomatoes
- 4 tablespoons Bionaturae Extra Virgin Olive Oil
- 2 garlic cloves, finely minced
- 1 teaspoon salt
- 1 cup fresh basil
- For the Lasagna
- 2 medium eggplants, thinly sliced
- Bionaturae Extra Virgin Olive Oil
- 15 oz Ricotta cheese
- 1 egg
- 2 ½ cup shredded mozzarella cheese (divided)
- 10 basil leaves, finely minced
- 2 cloves garlic, finely minced
- 1 (12 oz) box Bionaturae Durum Semolina Lasagne
- Instructions
- Make the sauce: In a medium saucepan, simmer the strained tomatoes, olive oil, garlic, and salt for 15 minutes.
- Turn off the heat and add basil. Set aside.
- Roast the eggplant: Preheat oven to 400°F. Line two baking sheets with parchment paper. Toss eggplant slices with olive oil, salt, and pepper. Evenly line eggplant slices on prepared baking sheets. Bake for 25-30 minutes, until lightly golden, turning after 15 minutes. Set aside. Keep oven at 400 for lasagna baking.
- Make the Ricotta filling: In a medium bowl mix together ricotta cheese, egg, ½ cup mozzarella cheese, basil, garlic, and a few generous pinches of salt and pepper.
- Assemble the lasagna: Cook lasagna noodles according to package directions. Place cooked noodles on a large dish towel, set aside. In a 13x9” baking dish, add a very thin layer of tomato sauce. Top with a layer of cooked noodles then layer with 1⁄3 of the eggplant and then 1⁄3 of the ricotta mixture. Top with tomato sauce. Repeat two more times. Finish with a layer of noodles, remaining sauce, and sprinkle with 2 cups of mozzarella.
- Cover lasagna with foil. Bake for 40 minutes. Remove from oven and remove foil. Bake for an additional 15 minutes or until lightly golden. Remove from oven and let cool for 15 minutes before cutting.
Serves 8