Prep Time
50 Mins
Cook Time
1 Hour 40 Mins
Stand Time
20 Mins
Yield
Makes 8 to 10 servings

Layers of thin-sliced eggplant replace the meat in this cheesy lasagna recipe. Use the eggplant within a day or two of purchase for the best flavor.

How to Make It

Step 1

Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.

Step 2

Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.

Step 3

Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.

Step 4

Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.

Step 5

Bake at 350° for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving.

Step 6

*6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top. Bake, covered, at 350° for 45 minutes. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.

Step 7

Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.

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