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Lazy Eggplant Lasagna

Lazy Eggplant Lasagna
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A hearty and comforting Lazy Eggplant Lasagna featuring tender roasted eggplant slices layered with savory marinara sauce, creamy ricotta, melted mozzarella, and Parmesan cheese, infused with Italian herbs. This vegetarian, gluten-free dish is easy to prepare, healthy, and perfect for busy weeknights or leisurely dinners.

Ingredients

Scale

Vegetables and Herbs

  • 2 medium firm eggplants, sliced 1/4 inch thick
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste

Cheeses

  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Sauce and Oils

  • 3 cups marinara sauce (choose your favorite tomato sauce with herbs)
  • 3 tbsp olive oil, divided (for roasting and sautéing)

Instructions

  1. Prepare the Eggplant: Slice the eggplants about 1/4 inch thick and lightly salt them to draw out excess moisture. Let them sit for 15 minutes, then pat dry with a paper towel to avoid soggy layers later. Roast these slices in olive oil at 400°F (200°C) until tender and slightly browned, about 15-20 minutes.
  2. Cook the Sauce: In a skillet, heat olive oil over medium heat and sauté diced onions and minced garlic until softened and fragrant, about 5 minutes. Add the marinara sauce along with dried basil, oregano, thyme, salt, and pepper. Simmer for about 10 minutes to meld the flavors.
  3. Assemble the Layers: In a baking dish, spread a thin layer of sauce on the bottom. Add a layer of roasted eggplant slices, then dollops of ricotta cheese. Sprinkle mozzarella and some Parmesan cheese over the layer. Repeat layering of sauce, eggplant, ricotta, mozzarella, and Parmesan until all ingredients are used, finishing with a generous layer of cheese on top.
  4. Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil for the last 10 minutes to allow the cheese to bubble and brown beautifully.
  5. Rest and Serve: Let your lasagna sit for 10 minutes after baking to set the layers, making it easier to slice and serve.

Notes

  • Prevent sogginess by salting and drying eggplant slices before roasting.
  • Use thick marinara sauce or simmer longer to reduce excess liquid and balance moisture.
  • Distribute cheese and sauce evenly for consistent flavor in every bite.
  • Opt for fresh mozzarella and high-quality Parmesan to elevate richness.
  • Allowing the lasagna to rest after baking helps it hold together better when sliced.

Nutrition

Keywords: eggplant lasagna, vegetarian lasagna, gluten-free lasagna, baked eggplant recipe, lazy lasagna, Italian comfort food, meatless dinner

Find it online: https://sophiemelody.com/lazy-eggplant-lasagna/