For vegetarian friends who love the taste of Italian food, but tend to shy away from the meat filling, why not try whipping up an eggplant lasagna recipe. It's perfect for dinner parties and even the voracious carnivores of the bunch will be pleased with this veggie dish. It's very similar to traditional lasagna, but simply substitutes fresh slices of eggplant for ground beef.
Eggplant Lasagna Recipe
Ingredients You Will Need:
1 ½ pounds sliced eggplant
2 tablespoons olive oil
½ onion, chopped
1 clove garlic, minced
9 lasagna noodles (can be no-bake)
2 cans crushed tomatoes
8 ounces ricotta
4 ounces shredded mozzarella cheese
¼ cup grated parmesan cheese
Salt, pepper to taste
Pinch of oregano
Pinch of basil
Preheat the oven to 350 degrees. Add a bit of olive oil to a small saucepan. Brown the eggplant slices on both sides for about two minutes (on each side) in the saucepan. Transfer them to a plate and cover to keep warm. Add in a little more olive oil along with the garlic, onions and crushed tomatoes. You can also add salt, pepper, oregano and basil if you desire. Stir frequently on medium heat for about five minutes and then let simmer for another ten minutes. Transfer the eggplant back into the sauce for another five minutes.
If you decide to use real lasagna noodles, you'll want to boil them and set them aside. It's best to follow the directions on the box. If you use the no-bake lasagna noodles, you can just add them into the recipe.
It's time to prepare your lasagna pan. Scoop some sauce into the bottom of the pan and spread it evenly throughout. Layer the ingredients in this order: lasagna noodle, sauce, ricotta, a sprinkle of mozzarella cheese and a layer of eggplant. Repeat with the remaining lasagna layers. When you reach the top of the lasagna, add one more layer of sauce and sprinkle with parmesan cheese. Cover the lasagna with aluminum foil and bake for about 35 to 40 minutes.
Variations of Your Eggplant Lasagna
You can also sauté 16 ounces of sliced mushrooms into your sauce to compliment the eggplant. Try adding in grilled zucchini or squash as well. If you're counting calories, opt for low-fat ricotta instead of regular ricotta.
 | Classic lasagna is easy to make, freezes well and flavors grow richer upon reheating. Whether you use traditional ingredients or create your own recipe, pay attention to layering techniques and cover tightly with aluminum foil while baking for even heating. |
 | Many variations on the traditional lasagna recipe are out there, including a white lasagna recipe. Vegetable lasagnas are healthy and just as satisfying as the meat-based ones. |
 | A great vegetable lasagna recipe combines alfredo sauce, veggies and a delicious cheese. Try experimenting with the veggies, like zucchini, asparagus, eggplant, mushrooms and tomatoes. |
Italian classics like lasagna are traditionally made with meat. Fortunately, there are many variations such as a seafood lasagna recipe that combines Italian flavors and sauce with fresh seafood. Seafood lasagna is a bit difficult to make and assemble but will be well worth it once you can serve it to eager guests. |
A spinach lasagna recipe is a simple dish to whip up for vegetarians and veggie lovers alike. To cut your time in half, you could use a prepared pasta sauce from the store, or make your own quick marinara sauce. |
