Ingredients
Yield:6 to 8 servings
- 3 pounds globe eggplant, cut into ¼-inch- to ½-inch-thick planks
- ⅓ cup extra-virgin olive oil
- 1½ teaspoons dried oregano
- Kosher salt and black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1½ cups part-skim ricotta cheese
- ⅔ cup grated Parmesan
- ⅓ cup chopped fresh basil or parsley, plus more for serving
- 1 large egg, lightly beaten
- 1½ teaspoons finely grated lemon zest
- ¼ teaspoon red-pepper flakes
- 1 (24-ounce) jar marinara sauce or 2½ cups homemade
- 1½ cups shredded low-moisture mozzarella cheese
Instructions
- Heat oven to 425 degrees. Line 3 sheet pans with parchment paper and arrange the eggplant planks in an even layer. Brush all over with oil and sprinkle with oregano, 2 teaspoons salt and 1 teaspoon pepper. Roast for 20 to 25 minutes, flipping the eggplant and rotating the pans halfway through, until tender and lightly browned.
- Meanwhile, make the ricotta filling: Squeeze the spinach over a strainer to remove as much moisture as you can, then place in a medium bowl. Add the ricotta, ⅓ cup Parmesan, the basil, egg, zest, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper; mix well.
- Spread ½ cup marinara sauce in a 9-by-13-inch baking dish. Arrange one layer of eggplant on top, cutting pieces to fit any gaps if necessary. Dollop about half the ricotta mixture on top and use a spatula to spread it evenly over the eggplant. Top with ½ cup mozzarella cheese.
- Spoon 1 cup marinara over the cheese, then top with another layer of eggplant slices. Dollop the remaining ricotta mixture on top, spreading it over the eggplant, then sprinkle on another ½ cup mozzarella
- Spread the remaining 1 cup marinara on top, then follow with a final layer of eggplant. Top with the remaining ⅓ cup Parmesan and the remaining ½ cup mozzarella.
- Bake, uncovered, for 30 minutes, until the cheese is browned and the sauce is bubbling.
- Cool for at least 10 minutes to allow the lasagna to set, then sprinkle with more basil. Use a sharp knife to cut the lasagna into squares and serve hot.