Tuesday, March 19, 2013

No Boil Eggplant Lasagna

If you've never used no-boil lasagna pasta sheets, you are missing out! Not only do they make a tastier lasagna, but they also allow you to skip a step in the lasagna-making process! We were skeptical at first, but we are so glad that we tried it and had to share with our followers. This meal is a great way to incorporate more veggies in your diet while still indulging in your favorite Italian dish!

1 large eggplant
16 oz of ricotta cheese
1 egg
10 basil leaves
1/2 cup of parmigiano reggiano
2  16 oz jars of marinara sauce
1 package of Barilla no boil lasagna sheets
1 cup of shredded Italian cheese mix
8 oz of fresh mozzarella
Extra virgin olive oil

Kitchen Essentials:
Mixing bowl
Kitchen tongs
Nonstick skillet
9x13 baking baking dish
cookie sheet
Measuring cups
Measuring spoons
Cutting board
Aluminum foil
Nonstick cooking spray

Lasagna is not hard to make, however, there are a lot of steps involved. So to make it a bit easier, we've divided each step into separate sections.

Ricotta Cheese Mixture:
Begin my making the ricotta cheese mixture. Add the ricotta cheese, grated parmigiano reggiano and the egg to a mixing bowl. Mix it to ensure that all ingredients are fully incorporated. Next, chop the basil. We like using this method: Stack the basil leaves and roll them up to create a little log. Using the knife, cut the basil into thin strips. Add the basil to the ricotta cheese mixture. Give it a quick stir and set aside until you are ready to assemble your lasagna.

Brown the Eggplant:
Cut the top off of the eggplant and slice it into 1/4 inch slices. It doesn't have to be perfect but try to keep them all the same thickness so they all cook evenly. Add 1 tablespoon of olive oil to the non-stick skillet and place over medium heat. Give the eggplant a light sprinkle of salt and pepper on each side. Once the oil is hot, add a few slices of eggplant. Do this in batches so you do not overcrowd the pan. Cook each side for about 3 minutes and remove from the heat. If you need to add more olive after each batch, do so. After all the eggplant has been lightly browned, set aside for assembly of the lasagna.

Cut the fresh mozzarella:
Grab your fresh mozzarella and cut into thin slices. 

Prepare to assemble:
Preheat the oven to 375 degrees. Grab your baking dish and lightly coat with nonstick cooking spray. Place the baking dish over a large cookie sheet in order to prevent the lasagna drippings from making a mess in your oven.

Assembling the lasagna:
First step is to apply a 1/2 cup of the marinara sauce to the bottom of the baking dish. Then layer the unboiled pasta sheets one next to another. Add 1/2 of the ricotta mixture and spread it out evenly with a spatula. Next you will apply a layer of the browned eggplant and then top it off with 1/2 of the sliced mozzarella. Pour 1 cup of the marinara sauce over the mozzarella and then add the second layer of pasta. 

Repeat by adding the remaining ricotta mixture, browned eggplant, remaining fresh mozzarella and 1 cup of marinara sauce. Place a third layer of pasta and top it with 1 more cup of marinara sauce. Sprinkle the Italian cheese over the sauce and cover the baking dish with aluminum foil. 

Bake covered for 60 minutes at 375. Remove the aluminum foil and bake for another 5-10 minutes uncovered so that the cheese on top to get nice and golden color. Remove the baked lasagna from the oven and let it sit for 5-10 minutes before serving. Enjoy!


  1. Hello! Just added you back on Pinterest and also have started following your blog. Thank you!

    1. Thanks... Look forward to hearing form you

  2. This looks soooooo good and healthy! YAYYYYY! I may try something like this.

    1. Even though it doesn't have meat, it is very hearty and filling.


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