No-Noodle Eggplant Lasagna
Ingredients
- 2 large bell pepper
1 green and 1 red
- 4 tbsp. extra-virgin olive oil
- 3/4 tsp. dried thyme
- 3/4 tsp. oregano leaves
- Kosher salt and freshly ground pepper
- 3 medium eggplants
cut lengthwise into 1/3-inch-thick slices, about 3 pounds
- 1 medium onion
chopped
- 5 garlic cloves
chopped, divided
- 5 c. store-bought marinara sauce
about 36 ounces
- 16 oz. skim ricotta
- 1 1/3 oz. grated Parmigiano-Reggiano
- 1/4 c. chopped fresh parsley leaves
- 8 oz. part-skim mozzarella
shredded
Directions
- 1
Heat broiler. Roast peppers on a baking sheet, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside.
- 2
Meanwhile, reduce oven heat to 350°F. In a small bowl, combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture and place in single layers on 3 baking sheets. Bake, in batches if necessary, until lightly browned and cooked through, 20 to 25 minutes per batch.
- 3
In a medium nonstick skillet over medium heat, cook onion and 4 garlic cloves with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
- 4
Meanwhile, in a medium bowl, mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Dollop one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Drizzle with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, 40 to 45 minutes.
No-Noodle Eggplant Lasagna
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About this Recipe
Craving the comforting layers of lasagna without the heavy pasta? This No-Noodle Eggplant Lasagna delivers all the savory satisfaction using fresh summer eggplant as its star, making for a lighter yet incredibly flavorful meal that’s perfect for any occasion.
Why This Recipe Works
The genius of this recipe lies in its smart swap: tender, substantial slices of eggplant replace traditional noodles, absorbing all the delicious flavors of the rich marinara sauce. By incorporating quality store-bought marinara, you cut down significantly on prep time, allowing you to enjoy a homemade taste experience with less effort, making it ideal for busy weeknights or relaxed weekends.
What to Expect Prepare for a dish that’s both hearty and surprisingly light. Each forkful offers a delightful medley of textures—creamy, melt-in-your-mouth ricotta, a savory kick from Parmigiano-Reggiano, and gooey, bubbly mozzarella, all beautifully balanced by the earthy eggplant. You'll taste the aromatic blend of bell peppers, onion, and garlic woven through a robust marinara, brightened by fresh parsley and herbaceous thyme and oregano. It’s a truly comforting bake that brings warmth to your table without leaving you feeling overly full.
Customization & Variations
Feel free to adapt this eggplant lasagna to your preference. If you prefer a richer flavor and creamier texture, you can opt for full-fat ricotta and mozzarella instead of the skim and part-skim versions specified. You can also adjust the amount of garlic to your taste, or experiment with different proportions of green and red bell peppers for a varied visual appeal.
Serving & Context This No-Noodle Eggplant Lasagna is a fantastic centerpiece for a family dinner or a potluck. Serve it alongside a simple green salad with a light vinaigrette to complement its richness.