Recipe for an easy vegetarian lasagna using aubergines instead of meat, a perfect dish for any family dinner or gathering.

Lasagna is a beloved dish around the world, and its classic layers of pasta, sauce, and cheese are often associated with rich meat fillings. However, during a culinary workshop in London, I learned how to make a fantastic vegetarian version using aubergines (eggplants) as a substitute for meat. This vegetarian lasagna captures the heart of the traditional dish but offers a lighter option that’s great for those looking to include more vegetables in their meals.

Why Vegetarian Lasagna with Aubergines Is a Great Choice

This dish uses slices of aubergine to add texture and flavor that usually comes from meat, making it a satisfying meal that still feels familiar. Aubergines are excellent at absorbing flavors and provide a meaty texture that complements the creamy cheese and rich tomato sauce. This lasagna is not only filling but also packs a nutritious punch, providing a good source of dietary fiber, vitamins, and minerals. It’s perfect for anyone who loves lasagna but wants a vegetarian option.

Ingredients List

To make this vegetarian lasagna, you will need:

• Aubergines (Eggplants): 3 large, sliced lengthwise
• Olive Oil: For brushing the aubergines
• Salt and Pepper: To season the aubergines
• Ricotta Cheese: 2 cups
• Mozzarella Cheese: 2 cups, shredded
• Parmesan Cheese: 1 cup, grated
• Spinach: 2 cups, fresh or frozen (thawed and squeezed dry)
• Garlic: 3 cloves, minced
• Onion: 1 large, finely chopped
• Canned Crushed Tomatoes: 2 cans (28 ounces each)
• Dried Basil: 1 teaspoon
• Dried Oregano: 1 teaspoon
• Lasagna Pasta: 1 box, no-boil or regular (cooked according to package instructions if not no-boil)
• Salt: To taste

Cooking Time and Serving Information

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Serves: 6-8

Cooking Tools Needed

• Baking Dish: Large enough to accommodate multiple layers of lasagna
• Frying Pan: For cooking the tomato sauce
• Baking Sheet: For roasting the aubergine slices
• Mixing Bowl: For combining the cheeses and spinach
• Cheese Grater
• Knife and Cutting Board

Step-by-Step Cooking Instructions

1. Prepare the Aubergines:

• Preheat your oven to 375°F (190°C).
• Slice the aubergines lengthwise into about 1/4 inch thick slices. Brush each slice with olive oil and season with salt and pepper.
• Arrange the slices on a baking sheet and roast in the oven for 15-20 minutes until they are soft and lightly browned. Remove and set aside.

2. Make the Tomato Sauce:

• Heat a splash of olive oil in a frying pan over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
• Stir in the crushed tomatoes, basil, and oregano. Simmer the sauce for about 10 minutes until it thickens slightly. Season with salt to taste.

3. Mix the Cheeses and Spinach:

• In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, the spinach, and a pinch of salt. Mix well until all ingredients are evenly distributed.

4. Assemble the Lasagna:

• In a large baking dish, spread a layer of tomato sauce on the bottom. Follow with a layer of lasagna pasta.
• Add a layer of the ricotta-spinach mixture, then a layer of roasted aubergine slices.
• Repeat the layering process until all ingredients are used, finishing with a layer of pasta and the remaining tomato sauce.
• Sprinkle the top with the remaining mozzarella and the grated Parmesan cheese.

5. Bake the Lasagna:

• Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden.
• Let the lasagna sit for 10 minutes before slicing. This rest time helps the layers set, making it easier to serve.

Nutritional Information

This vegetarian lasagna offers:

• Calories: Approximately 300-350 per serving, making it a lighter option.
• Proteins: Good protein content from the cheeses.
• Carbohydrates: Moderate, primarily from the pasta and vegetables.
• Fats: Moderate, mostly healthy fats from the cheeses and olive oil.

Frequently Asked Questions (FAQs)

Can I make this lasagna vegan?

• Yes, you can substitute the cheeses with vegan alternatives and use a vegan-friendly noodle.

How long will this lasagna keep?

• This lasagna can be refrigerated for up to 5 days. Reheat in the oven or microwave when ready to eat.

Can I freeze this lasagna?

• Absolutely! This lasagna freezes well. Just cool it completely, slice it, and freeze in an airtight container. Reheat in the oven when you’re ready to serve.

Tips for Perfect Vegetarian Lasagna Every Time

1. Ensure Proper Seasoning: Since aubergines are naturally bland, make sure to season them well with salt and pepper before roasting.
2. Pre-cook Pasta if Needed: If you’re not using no-boil pasta, make sure to cook it al dente according to package instructions.
3. Let It Rest: Allowing the lasagna to rest before cutting into it is crucial for maintaining its structure when serving.

This easy vegetarian lasagna with aubergines brings a touch of Italian flair to your dining table, offering a satisfying meal that is sure to impress. Enjoy the layers of flavor and the fun of putting together this delightful dish.

Vegetarian Lasagna with Aubergines

This dish uses slices of aubergine to add texture and flavor that usually comes from meat, making it a satisfying meal that still feels familiar. Aubergines are excellent at absorbing flavors and provide a meaty texture that complements the creamy cheese and rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Equipment

• Baking Dish: Large enough to accommodate multiple layers of lasagna
• Frying Pan: For cooking the tomato sauce
• Baking Sheet: For roasting the aubergine slices
• Mixing Bowl: For combining the cheeses and spinach
• Cheese Grater
• Knife and Cutting Board

Ingredients

  

• 3 large aubergines eggplants, sliced lengthwise
• Olive Oil for brushing the aubergines
• Salt and Pepper: To season the aubergines
• 2 cups of ricotta cheese
• 2 cups of mozzarella cheese shredded
• 1 cup of Parmesan cheese grated
• 2 cups of spinach fresh or frozen
• 3 garlic cloves minced
• 1 large white onion finely chopped
• 2 cans of crushed tomatoes
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1 box of lasagna pasta no-boil or regular
• Salt: To taste

Instructions

 

• Preheat your oven to 375°F (190°C).
• Slice the aubergines lengthwise into about 1/4 inch thick slices. Brush each slice with olive oil and season with salt and pepper.
• Arrange the slices on a baking sheet and roast in the oven for 15-20 minutes until they are soft and lightly browned. Remove and set aside.
• Heat a splash of olive oil in a frying pan over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
• Stir in the crushed tomatoes, basil, and oregano. Simmer the sauce for about 10 minutes until it thickens slightly. Season with salt to taste.
• In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, the spinach, and a pinch of salt. Mix well until all ingredients are evenly distributed.
• In a large baking dish, spread a layer of tomato sauce on the bottom. Follow with a layer of lasagna pasta.
• Add a layer of the ricotta-spinach mixture, then a layer of roasted aubergine slices.
• Repeat the layering process until all ingredients are used, finishing with a layer of pasta and the remaining tomato sauce.
• Sprinkle the top with the remaining mozzarella and the grated Parmesan cheese.
• Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden.
• Let the lasagna sit for 10 minutes before slicing.

Notes

• Ensure Proper Seasoning: Since aubergines are naturally bland, make sure to season them well with salt and pepper before roasting.
• Pre-cook Pasta if Needed: If you’re not using no-boil pasta, make sure to cook it al dente according to package instructions.
• Let It Rest: Allowing the lasagna to rest before cutting into it is crucial for maintaining its structure when serving.

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