Roasted Eggplant & Tomato Ricotta Lasagna

This is an amazing lasagna recipe. I am not a vegetarian, but I still found it filling and satisfying. So I’m sure that any vegetarian or carnivore alike would love it!

I baked this last weekend and it lasted my husband and me the entire week. I love these kinds of recipes because we don’t want to spend money on a fast food lunch everyday and we’re not really into lunch meats or cold sandwiches everyday at work. This fit the bill perfectly!

It takes a bit of time to prepare on the first day, but it is so worth it. And you just need to throw a piece in the microwave for about 2 minutes when you want to eat the leftovers.

This is actually the second time I’ve made this recipe. It came out better than the first time. The first time, I cut the recipe in half–that was a big no-no. It was still good, but this is just SO much better!

Give it a try and let me know what you think in the comments!

*Full recipe at the bottom of this post.

Start by preheating the oven to 400 degrees F.

Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic cloves. Dress with about 2 tablespoons of olive oil, season with salt and pepper and toss to coat.

Roasted Tomatoes Lasagna Recipe

Roast until the tomatoes burst, about 40 to 45 minutes.

Roasted Tomatoes Lasagna Recipe

Brush the inner sides of the eggplant with about 2 tablespoons olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and season the outsides of the eggplant the same way.

Roasted Eggplant Lasagna Recipe

Then roast alongside the tomatoes until soft, about 40 minutes.

While those are in the oven, make sure to soak your lasagna noodles. After about 5 minutes, strain out the water and place the sheets of pasta on paper towels to dry. This keeps them from sticking to each other–do not just leave them touching each other (trust me, it’s very hard to get them apart if you don’t use the paper towel trick–I learned that from my mom after making this recipe the first time!)

Roasted Tomatoes Lasagna Recipe

Let the tomatoes cool slightly. Remove the skins from the garlic and puree them in a food processor until it makes a somewhat smooth sauce. Transfer the sauce to a bowl and clean your food processor as you will need it for the eggplant ricotta mixture next.

Roasted Tomatoes Lasagna Recipe

When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks, red pepper or cayenne (if you like some spice), salt and pepper.

Ricotta Lasagna Recipe

Puree the mixture until smooth and season with more salt and pepper.

Roasted Eggplant Lasagna Recipe

Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella.

Roasted Tomatoes Lasagna Recipe

Bake about 40 minutes.

Roasted Tomatoes Lasagna Recipe

Let cool 10 to 20 minutes before serving.

Happy Eating! 🙂

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Roasted Eggplant and Tomato Ricotta Lasagna

Serves 6-8

Ingredients:

  • 5 pints cherry tomatoes, washed
  • 1 tablespoon ground thyme
  • 1 tablespoon dried oregano
  • 9 cloves garlic in jackets/skins
  • Extra virgin olive oil
  • 2 medium/ large firm eggplants, halved lengthwise
  • Salt and freshly ground black pepper
  • Cayenne pepper or red pepper flakes (optional)
  • 1 box no-boil lasagna noodles, soaked in lukewarm water for 5 minutes
  • 2 pints ricotta cheese
  • 1 cup grated Parmigiano-Reggiano
  • 2 egg yolks
  • 3-4 cups shredded mozzarella

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic cloves. Dress with about 2 tablespoons of olive oil, season with salt and pepper and toss to coat.
  3. Roast until the tomatoes burst, about 40 to 45 minutes.
  4. Brush the inner sides of the eggplant with about 2 tablespoons olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and season the outsides of the eggplant the same way.
  5. Then roast alongside the tomatoes until soft, about 40 minutes.
  6. While those are in the oven, make sure to soak your lasagna noodles. After about 5 minutes, strain out the water and place the sheets of pasta on paper towels to dry. This keeps them from sticking to each other–do not just leave them touching each other (trust me, it’s very hard to get them apart if you don’t use the paper towel trick–I learned that from my mom after making this recipe the first time!)
  7. Let the tomatoes cool slightly. Remove the skins from the garlic and puree them in a food processor until it makes a somewhat smooth sauce. Transfer the sauce to a bowl and clean your food processor as you will need it for the eggplant ricotta mixture next.
  8. When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks, red pepper or cayenne (if you like some spice), salt and pepper.
  9. Puree the mixture until smooth and season with more salt and pepper.
  10. Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella.
  11. Bake about 40 minutes.
  12. Let cool 10 to 20 minutes before serving.