Hearty Eggplant Lasagna
Try this Hearty Eggplant Lasagna recipe, or contribute your own.
Try this Hearty Eggplant Lasagna recipe, or contribute your own.
- 1 egg
- kosher salt
- 1/2 cup fresh basil chopped
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp olive oil
- black pepper
- 1/2 tsp freshly ground black pepper
- 1 28 oz can crushed tomatoes
- 2 large eggplants
- 1/2 sp salt
- 1 medium onion chopped (about 1 cup)
- 1/2 sp oregano
- 16 oz part skim low moisture mozzarella grated
- 1/2 ounce parmesan cheese finely grated
- meat sauce (see below)
- ricotta mixture (see below)
- extra chopped basil for garnish (optional)
- 15 oz part skim ricotta
- 1 oz parmesan cheese finely grated
- 6 cloves garlic finely minced (i used a garlic press)
- 1/2 sp red pepper (optional adjust to taste)
- 1/2 sp freshly ground black pepper
- 1 pound sweet italian chicken sausage casings removed
- Carbohydrate 16.276447766783 g
- Cholesterol 28.2077754845 mg
- Fat 9.71576061127306 g
- Fiber 6.63113073939228 g
- Protein 12.9778291822174 g
- Saturated Fat 5.02433836693751 g
- Serving Size 1 1 -8 (441g)
- Sodium 226.799539515162 mg
- Sugar 9.64531702739076 g
- Trans Fat 0.587006926946271 g
- Calories 196 calories
Step-by-step
- Preheat Oven to 425
- Slice eggplant into ½ inch slices. Lay on a baking sheet (you will probably need to use 2 sheets) and salt liberally on both sides, allow to sit for about 30 mins. (use kosher salt here if you can. The coarser size will help keep the dish from getting to salty. If you don't have kosher salt, be more careful with the amount you use to avoid making the eggplant to salty)
- After eggplant has been sitting for 30 mins, blot with paper towel to remove moisture and excess salt, brush with olive oil and sprinkle with pepper (no need to salt since you already did)
- Roast in the oven for 15-20 minutes or until golden. Remove from oven and adjust temperature to 375.
- While eggplant is sweating and roasting, start the sauce. Heat 1 TBSP olive oil in a dutch oven or heavy pot over medium heat. When heated, add onion and cook, stirring occasionally, for a few minutes until soft. Add the garlic and cook a few more minutes, until fragrant. Increase heat to medium high and add the chicken sausage, salt, pepper, oregano and red pepper flakes. Cook, breaking up the meat into smaller pieces, until meat is no longer pink. If you have excess moisture in the pot, continue cooking for a few more minutes to evaporate the extra liquid, stirring occasionally.
- Add the crushed tomatoes and bring to a simmer, than reduce heat to low and simmer for about 5 more minutes. Remove from heat and set aside.
- For the ricotta mixture, combine the ricotta, Parmesan, egg, basil, salt and pepper.
- To assemble, spread about ½ cup of sauce on the bottom of a 9x13 baking dish. Follow with a layer of eggplant slices. Spread ¾ of the ricotta mixture on top of the eggplant. Sprinkle ¾ of the mozzarella cheese on top of the ricotta mixture. Top with about 1 ½ cups of the sauce.
- Repeat 1 layer of eggplant, ricotta, mozzarella and the remaining sauce. Top with last slices of eggplant, remaining ricotta, remaining mozzarella and sprinkle about ½ an ounce of finely grated Parmesan.
- Tightly cover with foil that has been sprayed with cooking spray to avoid sticking. Bake in oven for about 15 minutes. Remove foil and continue baking for 25-30 more minutes, until top is bubbling and golden. If the top isn't browning the way you want it to, finish under the broiler for 1-2 minutes to get it nicely golden.
- Allow to cool for at least 10 minutes.
- Sprinkle with extra chopped basil if you wish.
- Cut and Serve.
A Weeknight Wonder: My Hearty Eggplant Lasagna
Life as a working mom is a whirlwind. Between juggling deadlines, school pick-ups, and the never-ending to-do list, finding time for a home-cooked meal that's both delicious and satisfying can feel impossible. But trust me, it doesn't have to be. This eggplant lasagna is my go-to recipe for those busy weeknights when I crave something comforting without the fuss. It’s a recipe that's as adaptable as it is delicious; perfect for a weeknight dinner or a weekend gathering. I’ve tweaked it over the years, refining the flavors and streamlining the process to make it as efficient as possible, without compromising on taste. The result? A rich, flavorful lasagna that's surprisingly easy to make, even on a weeknight.
The beauty of this recipe lies in its simplicity. Forget complicated techniques or obscure ingredients; this lasagna utilizes everyday staples, creating a dish that’s both approachable and elegant. The layers of tender eggplant, rich ricotta, and vibrant tomato sauce create a symphony of flavors that will delight your taste buds. Plus, the eggplant adds a satisfying heartiness that stands up beautifully to the other components, making it a truly complete meal. What I love most is the versatility. You can easily adjust the recipe to accommodate dietary preferences or the ingredients you have on hand. Feel free to add different vegetables, experiment with cheeses, or even swap out the chicken sausage for a vegetarian alternative. The possibilities are truly endless.
This recipe isn't just about the food; it's about creating a space for connection and family. The aroma of the baking lasagna fills the kitchen, creating a warm and inviting ambiance that invites everyone to gather around the table. It’s a reminder to slow down, savor the moment, and appreciate the simple joys of a delicious home-cooked meal shared with loved ones. As a working mother, finding those moments of connection is so important. This recipe has become more than just a dish; it's a symbol of nourishment for both body and soul, a testament to the power of creating meaningful moments amidst the chaos of daily life.
The Ingredients: A Symphony of Flavors
The magic of this lasagna begins with the ingredients. Fresh basil brings a burst of bright, herbaceous notes that perfectly complements the richness of the other components. The Italian chicken sausage adds a savory depth of flavor that enhances the overall experience, while the mozzarella provides a creamy, melty texture that is simply irresistible. And of course, the eggplant takes center stage, adding a unique texture and subtle earthy flavor that elevates this dish above the ordinary. I particularly enjoy using kosher salt, as it gives me more control over the seasoning process and avoids making the eggplant overly salty. The combination of the spices—oregano and red pepper flakes—creates a warm and inviting flavor profile that leaves you craving more.
Beyond the Recipe: A Celebration of Everyday Moments
This recipe is more than just instructions; it's a reflection of my life as a working mother. It's a testament to the power of creating delicious, satisfying meals, even amidst the chaos of daily life. It's a reminder to prioritize family time and to cherish those precious moments around the dinner table. And it's a celebration of the simple pleasures, like the aroma of baking lasagna filling the kitchen, the satisfaction of creating something delicious from scratch, and the joy of sharing a meal with loved ones. So, the next time you're looking for a weeknight dinner that’s both easy and satisfying, try this eggplant lasagna. You won't be disappointed.
Tips and Variations
For a vegetarian option: Substitute the chicken sausage with crumbled vegetarian sausage or sautéed mushrooms.
Add some vegetables: Include sauteed zucchini, spinach, or bell peppers for extra flavor and nutrients.
Spice it up: Increase the amount of red pepper flakes for a spicier kick.
Make it ahead: Assemble the lasagna ahead of time and bake it when you're ready to eat.
Freezing option: Assemble the lasagna, wrap it tightly in plastic wrap and aluminum foil, and freeze it for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time.
