Eggplant Ricotta Lasagna

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Indulge in a sumptuous vegetarian dish that’s both rich and satisfying: Eggplant Ricotta Lasagna. This unique take on a classic Italian favorite brings together creamy ricotta, savory eggplant, and tangy tomato sauce. Perfect for a hearty family dinner or a special gathering, this lasagna is sure to please everyone at the table.

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Eggplant Ricotta Lasagna

Calories: 635 kcal per serving
Servings: 6
Total Time: 1 hour
Macros: Protein: 20g, Fat: 41g, Carbs: 47g

Ingredients for 6 Servings:

  • 1 cup ricotta cheese (200g)
  • 1 small onion
  • 2 medium eggplants
  • 1 1/4 cups crushed tomatoes (300g)
  • 3 garlic cloves
  • Salt to taste
  • 10 walnut halves
  • 2-3 tablespoons olive oil
  • 1 cup grated Parmesan cheese (100g)
  • 5 tablespoons vegetable oil
  • 1/2 teaspoon ground oregano
  • 20 lasagna sheets


Prepare the Eggplant:

Wash the eggplants, slice them into rounds, and sprinkle with salt. Let sit for 20 minutes to draw out excess moisture. Rinse, pat dry, and fry in 3 tablespoons of heated vegetable oil for 2 minutes on each side until golden brown.

Eggplant Ricotta Lasagna

Make the Tomato Sauce:

Finely chop the onion and garlic. Heat the remaining vegetable oil in a skillet, sauté the onion and garlic for 4 minutes. Add the crushed tomatoes and oregano. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Eggplant Ricotta Lasagna

Prepare the Walnuts:

Blanch the walnuts in boiling water, then remove the skins. Pulse in a blender until coarsely ground.

Eggplant Ricotta Lasagna

Cook the Lasagna Sheets:

Cook the lasagna sheets in a large pot of salted boiling water until al dente, about 4 minutes. Lay them out on a work surface to cool.

Eggplant Ricotta Lasagna

Assemble the Lasagna:

Preheat your oven to 350°F (180°C).

Grease a baking dish with a bit of olive oil. Layer two sheets of lasagna, slightly overlapping. Spread a layer of tomato sauce, followed by some eggplant slices, a dollop of ricotta, a sprinkle of walnuts, and a handful of grated Parmesan. Drizzle with olive oil. Repeat the layers until all ingredients are used, ending with a layer of lasagna sheets on top.

Eggplant Ricotta Lasagna


Bake in the preheated oven for 10 minutes until the top is golden and bubbly. Let cool slightly before serving.

Eggplant Ricotta Lasagna

Enjoy this delightful Eggplant Ricotta Lasagna, packed with robust flavors and creamy textures that will leave everyone coming back for more. Perfect for vegetarians and anyone who loves a hearty, comforting meal.

Eggplant Ricotta Lasagna

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