This is one of my favorite vegetarian meals. Even the most dedicated meat eater will love this lasagna. I grew up in a meat and potatoes family; I had never tried eggplant, arugula, ricotta, or pecorino. I had no idea what I was missing!! You can substitute spinach for the arugula in the pesto, and parmesan for the pecorino if needed, but these two ingredients really make this lasagna shine. If you only try one new recipe this year, make it this one!
Prep Time: 45 mins
Cook Time: 60 mins
Additional Time: 5 mins rest
Total Time: 110 mins
Servings: 10-12 servings
Ingredients
10 oven-ready lasagna noodles
2 jars marinara sauce (650 ml each)
2 cups grated mozzarella cheese
1 cup grated pecorino cheese (or parmesan)
Eggplant Layer
3 med eggplants
1 tsp salt
3 tbsp olive oil
Spinach Layer
1 tbsp olive oil
1 med onion, diced
2 tbsp minced garlic
200 grams baby spinach, about 4 handfuls
1/4 tsp salt
1/4 tsp black pepper
Ricotta Layer
454 grams ricotta cheese
1 large egg
1/4 cup chopped fresh basil, packed
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
Pesto
1/4 cup toasted almonds, cashews, or other nuts
1 cup arugula or spinach, packed
1/2 cup fresh basil, packed
1 tbsp minced garlic
1 tsp lemon zest
2 tbsp lemon juice
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
Directions
Step 1: Slice eggplants lengthwise into 1/2-inch slices. Place on parchment-lined baking sheets. Sprinkle both sides with salt. Let eggplant sit for 15 minutes then pat down both sides with paper towel. Brush both sides with olive oil. Roast at 400F until golden and tender, about 30 minutes.
Step 2: Sauté onion in a large skillet until tender, about 5 minutes. Add garlic and sauté a few minutes more. Add spinach, salt, and pepper. Cook until spinach is wilted, remove from heat.
Step 3: In a medium bowl, mix ricotta, egg, basil, salt, pepper, and nutmeg.
Step 4: Brush a 9x13 baking dish with olive oil. Place layers in dish in the following order:
- 1/4 of marinara sauce on bottom
- 1/2 of lasagna noodles
- 1/4 of marinara sauce
- 1/2 of eggplant slices
- 1/2 of ricotta mixture
- all of spinach mixture
- 1/2 of mozzarella
- 1/2 of pecorino
- remainder of lasagna noodles
- 1/4 of marinara sauce
- remainder of eggplant slices
- remainder of marinara sauce
- remainder of ricotta mixture
- remainder of mozzarella
- remainder of pecorino
Step 5: Cover with foil and bake at 375F for 45 minutes. Uncover and bake about 15 minutes more, until cheese is golden and bubbling.
Step 6: While lasagna is baking, make pesto. Add all ingredients to blender or food processor and blend until desired texture. Add extra olive oil if preferred.
Step 7: Remove lasagna from oven and let rest for 5 minutes before serving. Drizzle with pesto and serve with more on the side.
Enjoy!