Spicy Eggplant and Mozzarella Lasagna
Spicy Eggplant and Mozzarella Lasagna
Ingredients
For the Eggplant
- 2 eggplants, medium, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1/4 cup olive oil
For the Spicy Tomato Sauce
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Filling
- 15 ounces ricotta cheese, container, whole milk
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 9 sheets lasagna noodles, no-boil recommended
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated, for topping
Instructions
- 1
Prepare the eggplant: Lay eggplant slices in a single layer on paper towels. Sprinkle generously with 1 teaspoon of salt. Let sit for 15 minutes to draw out moisture. Pat dry thoroughly with paper towels.
⏱️ 15 min
- 2
Cook the eggplant: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, pan-fry eggplant slices for 3-4 minutes per side, until golden brown and tender. Add more olive oil as needed. Transfer cooked eggplant to a plate lined with paper towels to drain excess oil.
⏱️ 15 min
- 3
Make the spicy tomato sauce: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add diced yellow onion and cook until softened, about 5-7 minutes. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
⏱️ 10 min
- 4
Stir in the crushed tomatoes, tomato paste, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let the sauce cook for at least 20 minutes, stirring occasionally. Stir in chopped fresh basil before assembling.
⏱️ 20 min
- 5
Prepare the cheese filling: In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, large egg, chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 5 min
- 6
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 7
Assemble the lasagna: Spread about 1 cup of tomato sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Top with half of the cooked eggplant slices, then sprinkle with 1 cup of shredded mozzarella.
⏱️ 5 min
- 8
Repeat the layers: Add another 1 cup of tomato sauce, followed by 3 lasagna noodles, the remaining ricotta mixture, the remaining eggplant slices, and another 1 cup of shredded mozzarella.
⏱️ 5 min
- 9
Top with the final layer: Place the last 3 lasagna noodles on top. Cover with the remaining tomato sauce and sprinkle with 1/4 cup grated Parmesan cheese.
⏱️ 3 min
- 10
Bake the lasagna: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
⏱️ 45 min•🌡️ 375
- 11
Rest and serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Eggplant and Mozzarella Lasagna
Ingredients
For the Eggplant
- 2 eggplants, medium, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1/4 cup olive oil
For the Spicy Tomato Sauce
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Filling
- 15 ounces ricotta cheese, container, whole milk
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 9 sheets lasagna noodles, no-boil recommended
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated, for topping
Instructions
- 1
Prepare the eggplant: Lay eggplant slices in a single layer on paper towels. Sprinkle generously with 1 teaspoon of salt. Let sit for 15 minutes to draw out moisture. Pat dry thoroughly with paper towels.
⏱️ 15 min - 2
Cook the eggplant: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, pan-fry eggplant slices for 3-4 minutes per side, until golden brown and tender. Add more olive oil as needed. Transfer cooked eggplant to a plate lined with paper towels to drain excess oil.
⏱️ 15 min - 3
Make the spicy tomato sauce: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add diced yellow onion and cook until softened, about 5-7 minutes. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
⏱️ 10 min - 4
Stir in the crushed tomatoes, tomato paste, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let the sauce cook for at least 20 minutes, stirring occasionally. Stir in chopped fresh basil before assembling.
⏱️ 20 min - 5
Prepare the cheese filling: In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, large egg, chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 5 min - 6
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 7
Assemble the lasagna: Spread about 1 cup of tomato sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Top with half of the cooked eggplant slices, then sprinkle with 1 cup of shredded mozzarella.
⏱️ 5 min - 8
Repeat the layers: Add another 1 cup of tomato sauce, followed by 3 lasagna noodles, the remaining ricotta mixture, the remaining eggplant slices, and another 1 cup of shredded mozzarella.
⏱️ 5 min - 9
Top with the final layer: Place the last 3 lasagna noodles on top. Cover with the remaining tomato sauce and sprinkle with 1/4 cup grated Parmesan cheese.
⏱️ 3 min - 10
Bake the lasagna: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
⏱️ 45 min•🌡️ 375 - 11
Rest and serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min