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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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