Ina Garten Eggplant Lasagna Recipe
If you enjoy cozy and healthy comfort food, this Ina Garten Eggplant Lasagna Recipe is a great choice.
Ingredients
- 2 large eggplants sliced lengthwise
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups marinara sauce
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Fresh basil leaves for garnish
Instructions
Prepare the Eggplant
- Slice eggplants evenly. Brush with olive oil. Sprinkle salt and pepper on both sides gently.
Roast the Eggplant
- Bake eggplant slices at 400°F for twenty minutes until soft and lightly golden.
Mix the Cheese Filling
- Combine ricotta, egg, oregano, basil, and half Parmesan cheese in a bowl.
Prepare the Baking Dish
- Spread a thin layer of marinara sauce on the bottom of baking dish.
Add First Eggplant Layer
- Place roasted eggplant slices over sauce, covering the base evenly.
Add Cheese Layer
- Spread ricotta mixture gently over eggplant. Do not press too hard.
Add Sauce and Mozzarella
- Spoon marinara sauce over cheese. Sprinkle mozzarella evenly on top.
Repeat the Layers
- Repeat eggplant, cheese, sauce, and mozzarella until ingredients finish.
Finish with Parmesan
- Sprinkle remaining Parmesan cheese on the top layer generously.
Bake the Lasagna
- Bake at 375°F for forty-five minutes until bubbly and golden.
Rest Before Serving
- Let lasagna rest for ten minutes before slicing and serving.
Notes
Use evenly sliced eggplant for even cooking.
Roast eggplant first to avoid excess moisture.
Do not overload with sauce.
Let lasagna rest before cutting.
Use fresh basil for better flavor.
Roast eggplant first to avoid excess moisture.
Do not overload with sauce.
Let lasagna rest before cutting.
Use fresh basil for better flavor.