Pesto Eggplant Lasagna
Creamy pesto eggplant lasagna layered with roasted eggplant, ricotta cheese, and basil pesto. This vegetarian no-boil lasagna recipe bakes up golden and bubbly for the perfect dinner.
Equipment
- oven
- baking sheet
- mixing bowl
- 9x13-inch baking dish
- measuring spoons
- knife
- cutting board
- whisk
- spatula
- brush
- aluminum foil
- wire rack
Ingredients
Eggplant Layer
- 1.5 pounds eggplant sliced into 1/4-inch rounds
- 1 tsp kosher salt
- 2 tbsp olive oil
Cheese Filling
- 15 ounce whole milk ricotta cheese
- 1 large egg lightly beaten
- 0.25 cup grated Parmesan cheese
- 0.5 tsp black pepper freshly ground
Assembly
- 2 cups prepared basil pesto
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Arrange the eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle both sides evenly with the kosher salt and let them sit for 20 minutes to draw out excess moisture; pat the slices completely dry with fresh paper towels.
- Brush the dried eggplant slices lightly with the 2 tablespoons of olive oil and arrange them on a clean baking sheet. Roast in the preheated oven for 20 minutes, flipping halfway through, until the slices are tender and lightly golden; remove from oven and set aside.
- In a medium bowl, stir together the 15 ounces of ricotta cheese, 1 beaten egg, 1/4 cup of Parmesan cheese, and 1/2 teaspoon of black pepper until the mixture is smooth and fully combined.
- To assemble the lasagna, spread 1/2 cup of the pesto evenly across the bottom of a 9x13 inch baking dish. Arrange a single layer of 4 no-boil noodles over the pesto, then top with half of the roasted eggplant, followed by half of the ricotta mixture, and 2/3 cup of the shredded mozzarella.
- Repeat the layers by adding another 1/2 cup of pesto, 4 more noodles, the remaining eggplant, the remaining ricotta mixture, and another 2/3 cup of mozzarella. Top with a final layer of the last 4 noodles.
- Spread the remaining 1 cup of pesto over the top noodle layer and sprinkle with the final 2/3 cup of mozzarella cheese. Cover the dish tightly with aluminum foil.
- Bake the covered lasagna for 30 minutes.
- Then, remove the foil and continue baking for another 15-20 minutes, or until the cheese on top is bubbly and begins to turn golden brown.
- Let the lasagna rest, uncovered, on a wire rack for at least 15 minutes before slicing and serving; this allows the layers to set for cleaner slices.
Notes
Let the lasagna rest for at least 15 minutes before slicing to allow the layers to set for cleaner slices.