This eggplant and ricotta lasagna is a vegetarian and gluten-free take on an Italian classic, replacing pasta with roasted eggplant layers. The creamy texture of the ricotta pairs perfectly with a light béchamel and the smoky touch of parmesan, creating a deeply comforting and flavorful dish.
Ingredients
How many are you cooking for?
Original recipe for 6 servings
- 3 large eggplants (approx. 1 kg)
- 500 g fresh ricotta
- 2 large eggs
- 200 g grated parmesan
- 200 g fresh mozzarella ball
- 400 ml homemade tomato sauce
- 3 garlic cloves
- 1 bunch fresh basil
- Extra virgin olive oil
- Salt and black pepper to taste
- 200 ml whole milk
- 1 tbsp cornstarch
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cut 20 min
Slice the eggplants into half-inch rounds, salt them generously, and let them drain for 20 minutes on a colander to remove bitterness; drain well and pat completely dry with paper towels.
- Step 2 Mix 5 min 180 °C
Preheat the oven to 180 °C and whisk the eggs with the ricotta, half of the parmesan, a drizzle of olive oil, salt, and pepper until you achieve a smooth and homogeneous cream; set aside.
- Step 3 Pan 5 min
In a wide skillet, sauté the sliced garlic over medium heat until fragrant, add the tomato sauce, and cook for 5 minutes; remove from heat and stir in the chopped basil to preserve its freshness.
- Step 4 Assemble 10 min
Grease a 20x30 cm baking dish, spread a thin layer of sauce, place eggplant slices alternating with the ricotta mixture and crumbled mozzarella; repeat the layering process two more times.
- Step 5 Pot / simmer 2 min
Pour the warm milk over the previously dissolved cornstarch, heat it in a saucepan while stirring until it thickens slightly (2 minutes), then pour it over the lasagna; sprinkle the remaining parmesan.
- Step 6 Oven 40 min 180 °C
Bake in the middle position for 40 minutes until the surface is golden and bubbling, let it rest for 10 minutes outside the oven before cutting so the layers settle and do not fall apart.