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Ina Garten Eggplant Lasagna

Ina Garten Eggplant Lasagna recipe
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This lasagna replaces pasta sheets with roasted eggplant slices layered with a savory tomato sauce, ricotta cheese mixture, and mozzarella. Ina keeps it classic with garlic, herbs, and Parmesan to give it depth and warmth. The result is a low-carb, gluten-free alternative to traditional lasagna that’s still indulgent and deeply satisfying.

Ingredients

Scale

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-ounce) 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

Instructions

Step 1: Roast the Eggplant

Preheat oven to 400°F (200°C).
Lay the eggplant slices on baking sheets, brush with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes, flipping halfway, until tender and slightly golden. Set aside.

Step 2: Prepare the Tomato Sauce

In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté onion for 5–6 minutes until translucent. 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 fresh basil and remove from heat.

Step 3: Mix the Cheese Filling

In a bowl, combine ricotta, egg, Parmesan, salt, and pepper. Mix until smooth.

Step 4: Assemble the Lasagna

In a 9×13-inch baking dish, spread a thin layer of tomato sauce.
Layer half the roasted eggplant slices, followed by half the ricotta mixture, a sprinkle of mozzarella, and more sauce. Repeat layers. Top with remaining mozzarella and a sprinkle of Parmesan.

Step 5: Bake the Lasagna

Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake an additional 15–20 minutes until bubbly and golden on top.

Step 6: Cool and Serve

Let rest for 10–15 minutes before slicing. Garnish with extra herbs if desired.

Find it online: https://inagartencooks.com/ina-garten-eggplant-lasagna/