Lasagna alla Norma

120 min

5 servings

Lasagna alla Norma - A Meatless Marvel!

Craving a delicious, hearty, and easy vegetarian meal? This eggplant lasagna is your answer! No white sauce, just a few simple steps, and about 30 minutes of hands-on time to get it in the oven. It's garlicky, meaty (without the meat!), healthy, and oh-so-tasty.

Eggplant lovers, this one's for you! If you're as obsessed with eggplant as I am (fried, grilled, roasted, you name it!), you'll fall head over heels for this rich yet delicate lasagna.

• a I'll share two methods for the tomato basil sauce in the comments below!
Quick tip: Don't want to make fresh pasta? No problem! Use no-boil or pre-boiled boxed lasagna noodles - it'll still be amazing. Don't stress!

Servings: 5

Ingredients

Eggplant: 500 g (1.1 lb), about 2 medium eggplants
Ricotta cheese: 300 g (1 ¼ cups)
Garlic: 3 cloves, minced
Dried oregano: 2 tsp (10 mL)
Large eggs: 2
Tomato sauce: 500 g (2 cups) - see marinara recipe below or use store-bought
Extra-virgin olive oil: 3 Tbsp (45 mL)
Parmesan cheese: 100 g (1 cup), grated
Mozzarella cheese: 300 g (3 cups), grated
Fresh basil: 1 medium bunch (about ½ cup leaves, loosely packed)
Salt and black pepper: to taste
Simple Marinara Sauce
This homemade marinara bursts with rich tomato flavor! Ingredients:
• Canned tomatoes (peeled): 480 g (2 cups or one 15 oz can)
• Tomato paste: 2 Tbsp (30 mL)
• Garlic: 2 cloves, minced
• Freshly ground black pepper: to taste
• Sugar: a pinch (about ¼ tsp or 1 mL)
• Fresh basil: 2 sprigs
• Extra-virgin olive oil: 60 mL (¾ cup)

Cooking Instructions

marinara instructions:

1) Heat olive oil in a large saucepan over medium heat. Add garlic and cook, stirring, until golden (about 5 minutes).

2) Stir in tomato paste and cook for 1 minute.

3) Add canned tomatoes, crushing them with a spoon. Season with salt, pepper, and a pinch of sugar.
Add basil sprigs.

4) Bring to a boil, then simmer on low for 35-45 minutes, stirring occasionally, until thickened to about 3 cups (720 mL). Remove basil sprigs and garlic.

Lasagna Instructions:

1) Prep the eggplant: Slice eggplant lengthwise into ¼-inch (6 mm) thick slices (skin on or off, your choice). Sprinkle with salt and place in a colander over a bowl for 1 hour to release moisture. Rinse well and pat dry thoroughly with paper towels.

2) Cook the eggplant: Heat 3 Tbsp olive oil in a large skillet (or grill pan) over medium heat. Fry eggplant slices until golden on both sides, adding more oil if needed. Drain on paper towels to remove excess oil.

3) Make the ricotta mix: In a medium bowl, combine ricotta, Parmesan, eggs, and oregano. Season with salt and pepper.

4) Assemble the lasagna: Preheat oven to 380°F (190°C). In a 9x6-inch (23x15 cm) lasagna pan, spread a thin layer of ricotta mix on the bottom. Add a layer of lasagna noodles (fresh, no-boil, or pre-boiled). Top with a thin layer of ricotta mix, a layer of fried eggplant slices, 3 Tbsp (45 mL) tomato sauce, and a sprinkle of mozzarella and Parmesan. Repeat layers until all ingredients are used, finishing with a generous layer of cheese.

5) Bake: Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes until bubbly and golden.

6) Rest and serve: Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh basil leaves.

Chef's Note

Pro tip: Fresh pasta sheets cook faster. If using dried lasagna noodles, add 10-15 minutes to the covered baking time.