Ina Garten Eggplant Lasagna Recipe
Looking for a delicious vegetarian dinner? This Ina Garten Eggplant Lasagna Recipe is perfect for you.
Equipment
- Large baking sheet
- Sharp knife
- Cutting board
- 9x13-inch baking dish
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Aluminum foil
- Spatula
Ingredients
- 2 large eggplants sliced into rounds
- 1/4 cup olive oil for roasting
- 1 pound ricotta cheese whole milk
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese freshly grated
- 2 large eggs lightly beaten
- 3 cups marinara sauce good quality
- 12 lasagna noodles cooked
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F first.
- Slice eggplants into half-inch rounds.
- Arrange them on baking sheets.
- Brush both sides with olive oil.
- Sprinkle with salt and pepper.
- Roast for 25 minutes until golden.
- Flip them halfway through cooking.
- Let them cool slightly.
- Mix ricotta cheese in a bowl.
- Add beaten eggs and stir well.
- Stir in half the Parmesan cheese.
- Add oregano, salt, and pepper.
- Mix until everything is combined.
- This mixture should be smooth.
- Set it aside for later.
- Heat a skillet over medium heat.
- Add a little olive oil.
- Sauté minced garlic for one minute.
- Pour in your marinara sauce.
- Let it simmer for five minutes.
- Add salt and pepper if needed.
- Turn off the heat.
- Spread one cup sauce in baking dish.
- Layer three lasagna noodles on top.
- Add half the ricotta mixture.
- Place half the roasted eggplant slices.
- Sprinkle some mozzarella and Parmesan.
- Repeat these layers once more.
- Top with remaining noodles and sauce.
- Cover with remaining mozzarella cheese.
- Cover the dish with aluminum foil.
- Bake at 375°F for 30 minutes.
- Remove the foil carefully.
- Bake for 15 more minutes uncovered.
- The cheese should be bubbly.
- Let it rest for 15 minutes.
- This helps it set properly.
- Garnish with fresh basil leaves.
Notes
- Salt your eggplant slices before roasting.
- This removes any bitter taste.
- Use good quality marinara sauce always.
- It makes a huge difference.
- Don't skip roasting the eggplant properly.
- Raw eggplant won't taste good.
- Let the lasagna rest before serving.
- This prevents it from falling apart.
- Use fresh mozzarella for better flavor.
- Grate Parmesan cheese yourself for best results.
- Make it a day ahead. It tastes even better the next day.
- Cover and refrigerate overnight if needed.
- Freeze leftovers for up to three months.