Ina Garten Eggplant Lasagna Recipe

This Ina Garten Eggplant Lasagna Recipe is a hearty and low-carb recipe, which uses roasted eggplant and a rich tomato sauce. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.

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Ina Garten Eggplant Lasagna Recipe Ingredients

For the Eggplant:

• 2 large eggplants, sliced lengthwise into ½-inch thick slices
• Olive oil, for brushing
• Kosher salt and black pepper, to taste

For the Sauce:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup chopped fresh basil or parsley

For the Cheese Mixture:

• 1½ cups ricotta cheese
• 1 egg
• ¾ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups shredded mozzarella cheese, divided

How To Make Ina Garten Eggplant Lasagna

1. Roast the eggplant: Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets. Brush with olive oil, season with salt and pepper, and roast for 20–25 minutes, flipping halfway through. Set aside.
2. Prepare the tomato sauce: In a saucepan, heat 1 tablespoon olive oil. Sauté chopped onion for 5–6 minutes until soft. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 15–20 minutes. Stir in basil and remove from heat.
3. Mix the cheese filling: In a bowl, combine ricotta cheese, egg, Parmesan, salt, and pepper. Mix until smooth.
4. Assemble the lasagna: In a 9×13-inch baking dish, spread a thin layer of tomato sauce. Add a layer of roasted eggplant, half the ricotta mixture, a sprinkle of mozzarella, and more sauce. Repeat with remaining ingredients. Top with mozzarella and Parmesan.
5. Bake the lasagna: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 15–20 minutes until bubbling and golden.
6. Cool and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with extra herbs if desired.

Recipe Tips

• Do I need to salt the eggplant beforehand?
  Not necessary with roasting, but you can if you want to draw out extra moisture.
• Can I make this ahead?
  Yes, assemble the lasagna a day in advance and bake before serving.
• Can I freeze leftovers?
  Yes, eggplant lasagna freezes well. Store in airtight containers for up to 3 months.
• What if I don’t have ricotta?
  Substitute with cottage cheese or a ricotta blend.
• How to prevent watery lasagna:
  Roast the eggplant well and let the lasagna rest before slicing.

What To Serve With Eggplant Lasagna

This satisfying lasagna pairs well with lighter sides like:

• Garlic bread or focaccia
• Arugula salad with lemon vinaigrette
• Roasted green beans or asparagus
• Minestrone or Italian vegetable soup
• A glass of Chianti or Pinot Noir

How To Store Eggplant Lasagna

Refrigerate:
Store leftovers in an airtight container for up to 4 days.

Freeze:
Freeze fully cooked portions for up to 3 months. Thaw and reheat in oven until warmed through.

Eggplant Lasagna Nutrition Facts

• Calories: 420 kcal
• Protein: 23g
• Carbohydrates: 20g
• Fat: 30g
• Saturated Fat: 14g
• Sodium: 780mg
• Fiber: 6g
• Sugar: 9g

Nutrition information is estimated and may vary based on ingredients and preparation methods.

FAQs

Can I use zucchini instead of eggplant?
Yes, sliced and roasted zucchini makes a great substitute.

Is this recipe gluten-free?
Yes, there are no noodles, so it’s naturally gluten-free.

Can I use store-bought sauce?
Yes, use about 3 cups of your favorite marinara if you’re short on time.

Can I add meat to this dish?
Sure! Add ground beef or sausage to the sauce if you’d like a heartier version.

Try More Recipes:

• Ina Garten Lemon Chicken Thighs Recipe
• Ina Garten Chicken Stew And Biscuits Recipe
• Ina Garten Baked Risotto Recipe