Eggplant and Herb Lasagna

Guido Pedrelli

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Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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Earthy, Full of Flavor, and filling. This vegetarian dinner is packed with flavor and loaded with nutrients, and the best part is it’s delicious.

I love lasagna. I always have and I always will. However, that lasagna I typically love is loaded with meat. Today I decided to a try a vegetarian version. Don’t worry though; there is still a ton of cheese and loads of flavor in this dish.

Give it a try. I bet you’ll love it.

Or try other vegetarian lasagnas like Mushroom Lasagna or Artichoke Lasagna.

Eggplant Lasagna recipe with herb

Eggplant and Herb Lasagna

This eggplant lasagna is absolutely a winner! Easy to make and delicious, you definitely won't miss the pasta!
4.84 from 6 votes
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Course: Main
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 1007kcal
Author: Guido Pedrelli

Ingredients

For the sauce:

  • 1 tbsp. olive oil
  • ½ yellow onion chopped
  • 2 cloves garlic minced
  • 1 tbsp. rosemary finely chopped
  • 1 tsp. oregano finely chopped
  • 30 oz. tomato sauce
  • Salt & pepper to taste

For the ricotta mixture:

  • 15 oz. ricotta cheese
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. black pepper freshly ground
  • 1 tbsp. rosemary

For the lasagna:

  • 16 sheets fresh lasagna very thin (recipe here)
  • 2 large eggplants sliced thinly
  • 8 oz. Mozzarella cheese sliced thinly
  • Olive oil
  • Salt & pepper to taste

Instructions

Prepare the sauce:

  • Heat a heavy-bottomed pot over medium heat. Add the olive oil to heat.
  • Once the oil is hot, add the onions. Cook until translucent, about 5 to 8 minutes.
  • Add the garlic and herbs and cook for another 2 minutes.
  • Add the tomato sauce and salt and pepper. Reduce the heat to low to maintain a simmer. Cook for 30 minutes while you prepare the rest of the lasagna. Note: The longer you let the sauce cook, the heavier and richer the flavor will be. A shorter cooking time will give a sweeter, fresher flavor.

Prepare the ricotta filling:

  • While the sauce is cooking, prepare the ricotta filling by placing the ricotta cheese, egg, salt, black pepper, and rosemary in a bowl. Mix all of the ingredients together until evenly blended. Set aside in the refrigerator.

Assemble the lasagna:

  • Preheat an oven to 375°F.
  • Spread a small layer of the sauce on the bottom of pan. Add 1 layer of fresh*, uncooked lasagna. Spread a thin layer of ricotta cheese on the pasta, topped with the eggplant slices, and mozzarella slices. Repeat this step 8 times until all of your ingredients have been used.*If you are using dried lasagna, you need to cook the lasagna first in boiling water according to the instructions.
  • Top the lasagna with a liberal drizzle of olive oil and a liberal sprinkling of salt and freshly ground black pepper.
  • Reduce the heat to 350°F, and bake the lasagna for 1 hour, or until it is bubbly.
Serving: 200g | Calories: 1007kcal | Carbohydrates: 130g | Protein: 51g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 263mg | Sodium: 2163mg | Potassium: 1821mg | Fiber: 14g | Sugar: 19g | Vitamin A: 2235IU | Vitamin C: 26mg | Calcium: 712mg | Iron: 12mg
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