Ina Garten Eggplant Lasagna Recipe
The Ina Garten Eggplant Lasagna Recipe is rich, cozy and full of flavor. This dish uses roasted eggplant instead of pasta.
Ingredients
- Eggplants – 2 large sliced lengthwise
- Olive oil – 4 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Marinara sauce – 3 cups
- Ricotta cheese – 1½ cups
- Mozzarella cheese – 2 cups shredded
- Parmesan cheese – ½ cup grated
- Egg – 1 large
- Garlic – 2 cloves minced
- Fresh basil – ¼ cup chopped
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). This temperature is best for roasting eggplant slices evenly.
Prepare the Eggplant
- Slice eggplant lengthwise. Brush both sides with olive oil. Sprinkle with salt and pepper evenly.
Roast the Eggplant
- Place slices on baking sheets. Roast at 400°F (200°C) for 20 minutes. Flip halfway through.
Prepare the Cheese Mixture
- In a bowl, mix ricotta, egg, garlic and basil. Stir until smooth and creamy.
Lower Oven Temperature
- Reduce oven temperature to 375°F (190°C) for baking the lasagna evenly without burning cheese.
Start Layering
- Spread marinara sauce in the baking dish. Add eggplant slices. Spread ricotta mixture gently on top.
Add Cheese Layer
- Sprinkle mozzarella and Parmesan cheese over the ricotta layer. This adds rich flavor and texture.
Repeat the Layers
- Repeat sauce, eggplant, ricotta and cheese layers until ingredients are used. Finish with cheese on top.
Bake the Lasagna
- Bake uncovered at 375°F (190°C) for 30 minutes. Cheese should melt and bubble nicely.
Rest and Serve
- Let the lasagna rest for ten minutes. This helps slices hold shape when serving.
Notes
- Use firm eggplants with shiny skin.
- Roast eggplant fully to avoid watery layers.
- Use good-quality marinara sauce.
- Let lasagna rest before cutting.
- Add fresh basil for bright flavor.