Prep Time: 30 mins | Cook Time: 75 mins | Total Time: 1 hour 45 mins | Yield: 8
This is an amazing adaptation of our all-time favourite lasagna made with no-boil lasagna noodles topped with Arugula Pesto. A healthy, nourishing, and comforting vegetarian dish that gets everyone excited!
Ingredients
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3 large eggplants (about 3 pounds)
1 tsp salt
2 tbsp olive oil, spray olive oil or ghee
1 tbsp olive oil
one onion, diced
4–8 garlic cloves, rough chopped
6 oz. baby spinach, about 2 extra-large handfuls
Salt and pepper to taste ( 1/4 tsp each)
16-oz. tub of whole milk ricotta (or sub tofu ricotta)
1 large egg
1/4 c. chopped basil
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
24-oz. jar marinara sauce, about 3 c.
8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles)
1– 1 1/2 c. grated mozzarella (or meltable vegan cheese)
1/4– 1/3 c. pecorino (or parm, but I like pecorino better here)
1/4–1/2 tsp chilli flakes (optional)
One batch Arugula Almond Pesto:
1 large garlic clove
1/4 c. toasted almonds, pinenuts, or smoked almonds
1/2 c. packed basil leaves
1 c. packed arugula
1 tsp lemon zest
1 tbsp fresh lemon juice
1/3–1/2 c. light flavoured olive oil (make sure oil is not bitter)
1/4 tsp salt (if your almonds are heavily salted, use salt to taste)
1/4 cracked pepper
How to make Eggplant Lasagna
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Into half-inch thick pieces, slice the eggplant. Place the slices on two parchment-lined sheet pans and evenly sprinkle with salt on each side. Set the eggplants aside (and sweat) for about 15 to 20 minutes.
Step 3: Using paper towels, pat the top side down of the eggplant. Make sure that the eggplants look damp before doing this. Then, with olive oil, brush or spray the eggplants. Flip and blot the other side with paper towels. Spraying the eggplants again with olive oil.
Step 4: Place in the centre of the preheated oven and bake for about 30 to 40 minutes, checking at 25 minutes mark. Roast the eggplants until golden and tender. Note that thinner slices of eggplants roast faster. So make sure to watch them closely.
Step 5: To make the Spinach Filling, saute the onion in a large skillet over medium heat for about 5 to 7 minutes until tender. Add the garlic and continue to cook until aromatic before adding in the fresh spinach. Decrease the heat to gently wilt the spinach. To taste, season with salt and pepper, then take the skillet off the heat.
Step 6: For the Ricotta Mixture, whisk the ricotta with egg, nutmeg, basil, and salt using a fork. Set aside.
Step 7: To Assemble: On the bottom of a greased (with olive oil) 9 x 13-inch baking dish or 12-inch round baking dish, pour 3/4 cup of marinara sauce enough to cover the bottom. On top, place the no-boil lasagna and spread a thin layer of marinara sauce over, enough to lightly coat the lasagna. Then, add half of the roasted eggplant over, overlapping each other a bit if needed, and dot with half of the ricotta mixture. Nest, evenly spoon the wilted spinach on top and sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add another layer of pasta sheets on top and lightly cover the sheets with 3/4 cup marinara. Add the rest of the eggplant over, overlapping as needed. Smother the rest of the marinara sauce over the eggplant, then spoon the rest of the ricotta in fluffy dollops, and sprinkle with a couple of chilli flakes, half a cup of mozzarella, and 1/8 pecorino.
Step 8: Tent the assembled lasagna with foil before placing it in the oven and bake for about 45 to 50 minutes at 375 degrees F oven. Remove the cover and continue to bake for another 10 to 20 minutes until golden and bubbly. Note to cover with parchment, then foil if the lasagna ends up to the top edge of the baking dish.
Step 9: Meanwhile, ready the Arugula Pesto. Blend the Arugula Pesto ingredients in the food processor until mixed but not too smooth. You can add more oil to loosen it if desired, or less oil if you want a thicker Arugula Pesto.
Step 10: Remove the lasagna from the oven once golden, bubbling, and slightly puffed in the middle. Allow it to rest for at least 5 minutes before serving, then dot the Arugula Pesto on top. Alternately, you can serve the lasagna with the Arugula Pesto on the side. Enjoy!
Notes:
If you want to beef this lasagna up, you can ground meat or mushrooms into the onion mixture and season well.
For the keto version, you can omit the lasagna sheets and make the eggplant as the pasta.
For a Vegan version, you can sub Tofu Ricotta and add basil and nutmeg. You can also use meltable vegan cheese.
Add 1 to 2 tsp maple syrup to the sauce if using a sugar-free marinara sauce or the sauce will be acidic.
Before reheating, allow the lasagna to come to room temperature, then bake for about 25 to 30 minutes in a 350 degrees F or 375 degrees oven. Or you can just reheat this in the microwave.
Ingredients
- 3 large eggplants (about 3 pounds)
- 1 tsp salt
- 2 tbsp olive oil, spray olive oil or ghee
- 1 tbsp olive oil
- one onion, diced
- 4–8 garlic cloves, rough chopped
- 6 oz. baby spinach, about 2 extra-large handfuls
- Salt and pepper to taste ( 1/4 tsp each)
- 16-oz. tub of whole milk ricotta (or sub tofu ricotta)
- 1 large egg
- 1/4 c. chopped basil
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 24-oz. jar marinara sauce, about 3 c.
- 8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles)
- 1– 1 1/2 c. grated mozzarella (or meltable vegan cheese)
- 1/4– 1/3 c. pecorino (or parm, but I like pecorino better here)
- 1/4–1/2 tsp chilli flakes (optional)
- One batch Arugula Almond Pesto:
- 1 large garlic clove
- 1/4 c. toasted almonds, pinenuts, or smoked almonds
- 1/2 c. packed basil leaves
- 1 c. packed arugula
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1/3–1/2 c. light flavoured olive oil (make sure oil is not bitter)
- 1/4 tsp salt (if your almonds are heavily salted, use salt to taste)
- 1/4 cracked pepper
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Into half-inch thick pieces, slice the eggplant. Place the slices on two parchment-lined sheet pans and evenly sprinkle with salt on each side. Set the eggplants aside (and sweat) for about 15 to 20 minutes.
Step 3: Using paper towels, pat the top side down of the eggplant. Make sure that the eggplants look damp before doing this. Then, with olive oil, brush or spray the eggplants. Flip and blot the other side with paper towels. Spraying the eggplants again with olive oil.
Step 4: Place in the centre of the preheated oven and bake for about 30 to 40 minutes, checking at 25 minutes mark. Roast the eggplants until golden and tender. Note that thinner slices of eggplants roast faster. So make sure to watch them closely.
Step 5: To make the Spinach Filling, saute the onion in a large skillet over medium heat for about 5 to 7 minutes until tender. Add the garlic and continue to cook until aromatic before adding in the fresh spinach. Decrease the heat to gently wilt the spinach. To taste, season with salt and pepper, then take the skillet off the heat.
Step 6: For the Ricotta Mixture, whisk the ricotta with egg, nutmeg, basil, and salt using a fork. Set aside.
Step 7: To Assemble: On the bottom of a greased (with olive oil) 9 x 13-inch baking dish or 12-inch round baking dish, pour 3/4 cup of marinara sauce enough to cover the bottom. On top, place the no-boil lasagna and spread a thin layer of marinara sauce over, enough to lightly coat the lasagna. Then, add half of the roasted eggplant over, overlapping each other a bit if needed, and dot with half of the ricotta mixture. Nest, evenly spoon the wilted spinach on top and sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add another layer of pasta sheets on top and lightly cover the sheets with 3/4 cup marinara. Add the rest of the eggplant over, overlapping as needed. Smother the rest of the marinara sauce over the eggplant, then spoon the rest of the ricotta in fluffy dollops, and sprinkle with a couple of chilli flakes, half a cup of mozzarella, and 1/8 pecorino.
Step 8: Tent the assembled lasagna with foil before placing it in the oven and bake for about 45 to 50 minutes at 375 degrees F oven. Remove the cover and continue to bake for another 10 to 20 minutes until golden and bubbly. Note to cover with parchment, then foil if the lasagna ends up to the top edge of the baking dish.
Step 9: Meanwhile, ready the Arugula Pesto. Blend the Arugula Pesto ingredients in the food processor until mixed but not too smooth. You can add more oil to loosen it if desired, or less oil if you want a thicker Arugula Pesto.
Step 10: Remove the lasagna from the oven once golden, bubbling, and slightly puffed in the middle. Allow it to rest for at least 5 minutes before serving, then dot the Arugula Pesto on top. Alternately, you can serve the lasagna with the Arugula Pesto on the side. Enjoy!
Notes
If you want to beef this lasagna up, you can ground meat or mushrooms into the onion mixture and season well. For the keto version, you can omit the lasagna sheets and make the eggplant as the pasta. For a Vegan version, you can sub Tofu Ricotta and add basil and nutmeg. You can also use meltable vegan cheese. Add 1 to 2 tsp maple syrup to the sauce if using a sugar-free marinara sauce or the sauce will be acidic. Before reheating, allow the lasagna to come to room temperature, then bake for about 25 to 30 minutes in a 350 degrees F or 375 degrees oven. Or you can just reheat this in the microwave.
