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    Accueil » Recipes » Main course » Vegetables

    Easy veggie eggplant lasagna

    Publié le : Aug 29, 2023 · Modifié le : Nov 14, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    These eggplant lasagnas, made with tender slices of eggplant, a flavorful tomato sauce, three delicious Italian cheeses and aromatic herbs, are THE best classic Italian comfort dish.

    They only take a few minutes to prepare, and are a dish my Italian grandmother loved to make for family summer meals, like my Roman semolina gnocchi.

    💙Why you'll love them

    • They're very simple to prepare: just pre-cook strips of eggplant, assemble everything in the dish and finish cooking.
    • They're full of flavor and so cheesy!
    • They're vegetarian, perfect for summer and ideal for any occasion: dinner with friends, family lunch, to impress your Friday night date, etc….
    • They can be kept for several days, making them a fun dish for batch cooking.
    • They can also be made with other vegetables: zucchini in summer, squash in winter, etc.

    🍆 Ingredients

    You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes.

    • Eggplants - enjoy this vegetable from June to September included.
    • Herbs - thyme, oregano and basil. Fresh, dried or frozen, use whatever you have on hand.
    • Cheeses - ricotta, Parmesan and mozzarella. For Parmesan, I recommend buying it in blocks and grating it yourself - it's so much better! As for the mozzarella, I recommend grated mozzarella, but if you can't find it, block mozzarella will also do.
    • Italian seasoning, available in most supermarkets.
    • Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
    • Onions - yellow or white onions are more delicate than red ones.
    • Tomato sauce - regular, with basil, arrabbiata style, etc…
    • Spinach, not to be confused with baby spinach.
    Tous les ingrédients pour les lasagnes d'aubergine.

    ✨How to make the best eggplant lasagna?

    Recipe details and quantities are in the recipe card below.

    • Preheat your oven to 390°F/200°C in fan-assisted mode. Cut the eggplants into medium-sized slices (no need to peel them) - be careful, if they are too thin, they may burn during pre-cooking.
    • Place on an oven tray covered with baking paper, add olive oil, salt, black pepper and thyme. Bake for 20 minutes.
    • Meanwhile, prepare the rest: in a bowl, mix the ricotta, freshly grated Parmesan, Italian seasoning, oregano, salt and pepper to taste, minced garlic and onion.
    Lamelles d'aubergine sur du papier cuisson avec de l'huile d'olive et des herbes.
    Tous les ingrédients de la farce dans un bol.
    • Place the tomato sauce in the bottom of a large ovenproof dish.
    Sauce tomate dans un plat.
    • Make a first layer of roasted eggplants, add half the baby spinach, half the cheese mixture.
    Lamelles d'aubergine dans le plat de sauce tomate.
    Pousses d'épinards sur les lamelles d'aubergine.
    Fromages rajoutés sur les pousses d'épinard.
    • Repeat to make the second layer.
    De nouvelles lamelles d'aubergine dans le plat.
    De nouvelles lamelles d'aubergine dans le plat.
    Dernière couche de fromage dans le plat.
    • Sprinkle with mozzarella and bake in a hot oven at 340°F/170°C for 30 minutes.
    • Once out of the oven, garnish with fresh chopped basil and enjoy!
    Mozzarella sur le dessus du plat.

    💡Frequently Asked Questions

    How to cut the eggplants for eggplant lasagna?

    There is no need to peel them; you can simply cut them into slices. Note that the thicker you cut them, the longer they will take to pre-cook.

    How can I prevent my eggplants from releasing too much water?

    Simply follow the recipe; it's the pre-cooking that will prevent them from being soggy.

    Can I make them in advance?

    As they can be stored for 3 to 4 days in an airtight container in the fridge, yes, you can definitely prepare them in advance!

    What to serve them with?

    A green salad would be perfect to bring a bit of freshness.

    Zoom sur les lasagnes d'aubergine.

    ❄️Storage

    Once cold, place the eggplant lasagne in an airtight container. Store in the fridge for 3 to 4 days.

    To reheat, pop them in the microwave for a few seconds.

    I don't recommend freezing them, as they'll give off a lot of water when defrosted.

    😋For eggplant lovers

    • Teriyaki eggplant
    • Italian stuffed eggplant (no meat)
    • Crispy eggplant toasts

    If you make these eggplant lasagna, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Lasagnes d'aubergine dans un plat blanc.
    Pas encore de vote

    Easy vegetarian eggplant lasagna

    These eggplant lasagnas, made with tender slices of eggplant, a flavorful tomato sauce, three delicious Italian cheeses and aromatic herbs, are THE best classic Italian comfort dish.
    Servings 4 servings
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr

    Ingredients

    • 2 lbs eggplant
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tablespoons thyme
    • 8.5 oz. ricotta
    • 1 ½ cups Parmesan freshly grated
    • 2 tablespoons italian seasoning
    • 2 tablespoons oregano
    • 2 garlic cloves minced
    • 1 onion minced (medium size)
    • 12.5 oz. tomato sauce
    • 3 ½ cups baby spinach
    • 2 ½ cups shredded mozzarella
    • 2 tablespoons fresh basil , chopped
    Metric - US Customary

    Instructions

    • Preheat your oven to 390°F/200°C in fan-assisted mode. Cut the eggplants into medium-sized slices (no need to peel them) - be careful, if they are too thin, they may burn during pre-cooking.
    • Place on an oven tray covered with baking paper, add olive oil, salt, black pepper and thyme. Bake for 20 minutes.
    • Meanwhile, prepare the rest: in a bowl, mix the ricotta, freshly grated Parmesan, Italian seasoning, oregano, salt and pepper to taste, minced garlic and onion.
    • Place the tomato sauce in the bottom of a large ovenproof dish. Make a first layer of roasted eggplants, add half the baby spinach, half the cheese mixture and repeat to make the second layer.
    • Sprinkle with mozzarella and bake in a hot oven at 340°F/170°C for 30 minutes.
    • Once out of the oven, garnish with fresh chopped basil and enjoy!
    Author: Marie Compain
    Calories: 406kcal
    Course: Main Course
    Cuisine: Italian
    Keyword: family, gourmet, Quick & Easy
    Régime: Vegetarian

    Nutrition

    Serving: 1serving | Calories: 406kcal | Carbohydrates: 29g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 66mg | Sodium: 1545mg | Potassium: 1092mg | Fiber: 12g | Sugar: 13g | Vitamin A: 2468IU | Vitamin C: 23mg | Calcium: 636mg | Iron: 5mg

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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