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Home » vegetarian » Eggplant lasagna (2-in-1 meal!)

Eggplant lasagna (2-in-1 meal!)

23 Oct 17

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A piece of simple eggplant lasagna

Try this eggplant lasagna for a vegetarian lasagne that somehow tastes ‘meaty’. Not only this but there’s no white sauce to make and plenty of leftover eggplant sauce to use for another meal.

2-in-1 meal: lasagne alla norma (simple eggplant lasagne) from Scrummy Lane!

The best vegetarian lasagna

For a very long time I’ve been searching for a tasty vegetarian lasagna. Without meaning to be too negative… it’s been tough! Most of the versions I’ve tried have fallen into the category of ‘OK’. Not necessarily horrible, but nothing very special.

Please point me in the direction of any good veggie lasagne recipes you’ve found!

Lasagna alla norma!

I sometimes call this ‘lasagna alla norma’ because the sauce is just like the sauce I use in this equally as delicious recipe: eggplant and tomato pasta.

If you’re a meat lover, I can’t promise that you’ll LOVE this lasagna alla norma (aka eggplant lasagne!), but you MIGHT. Just give it a chance.

Mr. Scrummy has been loving his rare steaks since we arrived in Australia (yuck), but he still really enjoys this lasagna. Without any prompting from me, he said it tasted really ‘meaty’.

I’ve heard eggplant called ‘meaty’ before, but I have to say I agree with Mr. Scrummy on this one. Somehow this lasagne does taste quite meaty. There aren’t just a few bits of eggplant floating around in a bland tomato sauce. It’s packed full of it.

2-in-1 meal: lasagne alla norma (simple eggplant lasagne) from Scrummy Lane!

How to make this easy eggplant lasagna

The best part is that you don’t have to make a white sauce for this lasagna. White sauce is good, but don’t you find it a bit tiresome to make?

Instead of a traditional white sauce, I used ricotta cheese mixed with an egg and parmesan cheese.  You end up with a moist and tasty lasagne – no need for white sauce.

So for a:

  • meaty and substantial
  • quick and easy to make
  • cheesy
  • meaty
  • rich and flavoursome
  • healthy
  • vegetarian
  • economical
  • 2-meals-in-1

lasagna, consider giving this one a try.

What to do with the leftover eggplant sauce

What was that about 2-meals-in-1? Well, I find there’s quite a lot of sauce left over after assembling the lasagne. You could use it to make an extra smaller lasagne for the freezer, or I like to freeze it and use it later as a simple pasta sauce.

If there’s only 2 of you, you’ll have dinner for 3 nights. The lasagne serves 4 and heats up really well the next day in the microwave. A few days later, you can use the spare sauce to make pasta alla norma.

2-in-1 meal: lasagne alla norma (simple eggplant lasagne) from Scrummy Lane!

This recipe just goes on and on… 😉

I know it’s a cliché to say this about hearty veggie meals, but you won’t miss the meat! (I’ll say it, because it’s true.)

More 30-minute meals

  • Creamy lemon chicken orzo soup
  • Easy baked gnocchi with sausage, peppers and tomatoes
  • Moussaka penne (Greek beef and eggplant pasta bake)
  • The simplest stovetop chicken and rice
  • OR check out all my easy midweek meals!

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A baking dish like this works well for this lasagne (affiliate link):

2-in-1 meal: Lasagne alla norma (simple eggplant lasagne)

That delicious vegetarian lasagne you’ve always been looking for. You don’t need to make any white sauce, and you won’t believe it hasn’t got meat in it.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Cuisine vegetarian Italian
Servings (click to change) 4 plus extra sauce
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 6 tablespoons olive oil
  • 2 eggplant medium to large, cut into small cubes (about 1cm)
  • 5 cloves garlic crushed
  • ¼ teaspoon chili flakes optional
  • 2 cans chopped tomatoes (14 ounce cans)
  • 1 teaspoon sugar heaped
  • 1 tablespoon balsamic vinegar
  • 1 bunch basil chopped, or a heaped teaspoon dried herbs (I use mixed Italian)
  • 1.5 cups ricotta cheese
  • 1 egg
  • 1 cup parmesan cheese plus some extra for sprinkling
  • black pepper to taste
  • 5 lasagne sheets fresh (approximately, depending on the size of your sheets!)

Instructions
 

  • Heat up the olive oil in a large skillet/frying pan, then cook the eggplant cubes for 10 minutes, stirring regularly.
  • Add the garlic and chili flakes and cook and stir for another minute or two.
  • Add the tomatoes, sugar, balsamic vinegar and herbs and simmer for 15 minutes or until the eggplant is tender.
  • Meanwhile, beat the egg and 1 cup of parmesan into the ricotta cheese. Grind in some black pepper (to taste).
  • Cover the bottom of a 9 x 6 inch (or equivalent) baking dish with a really thin layer of the eggplant mixture (just to stop the lasagne sticking). Top with lasagne sheets, then spread a good layer of eggplant sauce over them.
  • Top with half the ricotta mixture. Sprinkle with a bit of extra parmesan cheese.
  • Add another layer of eggplant sauce (you will have lots left over, which is OK), then more lasagne sheets, then top with the rest of the ricotta mixture. Finally, sprinkle with more parmesan cheese.**
  • Bake at 355F/180C for 30 minutes or until bubbling around the edges and starting to brown on top.

Notes

*I actually only used 13 ounces / 375 grams ricotta cheese as this is how much was in the tub. I feel 400 grams is a better amount, but don’t sweat it if you have slightly less!
**You can make the dish up to 2 days ahead to this stage. Simply cover and store in the fridge until you’re ready to bake. Or wrap well and freeze at this stage. Either cook from frozen, adding about fifteen minutes to the cooking time, or defrost and cook as normal.
Cover with aluminium foil if the top starts to brown too much. On the other hand, if you’d like the top to be a bit browner at the end of the cooking time, just grill(UK)/broil(US) for a few minutes. I often do this!
You have several options for the leftover eggplant sauce. Either make another smaller lasagne for the freezer (probably with just 2 eggplant layers this time), make pasta alla norma with it, or use it as a nutritious pizza sauce… mmm!

Nutrition

Calories: 695kcalCarbohydrates: 54gProtein: 29gFat: 41gSaturated Fat: 15gCholesterol: 104mgSodium: 798mgPotassium: 1138mgFiber: 10gSugar: 16gVitamin A: 1100IUVitamin C: 25.7mgCalcium: 595mgIron: 4mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, healthy, Helen's favorites, Italian, main meals, Mediterranean, mid-week, party food, pasta, vegetarian

Comments

  1. Marie says

    17 Nov 17 at 10:07 am

    This looks excellent and I am definitely making it soon, thanks for sharing!

    Reply
    • Helen says

      20 Nov 17 at 3:13 pm

      Hope you do, Marie!

      Reply
  2. Marissa says

    07 Nov 17 at 8:49 am

    I love eggplant AND I love lasagna – your combination of the two is mouthwatering! Will be trying this beauty soon…

    Reply
    • Helen says

      08 Nov 17 at 9:31 pm

      Please do, Marissa. I think it’ll be right up your Italian alley!

      Reply
  3. Lorraine @ Not Quite Nigella says

    30 Oct 17 at 9:35 am

    This sounds SO good Helen! Yes some vegetarian lasagnas can be really uninspiring can’t they?

    Reply
    • Helen says

      05 Nov 17 at 10:06 am

      Thanks Lorraine!!! 🙂

      Reply
  4. Janette | Culinary Ginger says

    29 Oct 17 at 1:09 am

    This lasagne looks so hearty no one should miss the meat, I know I wouldn’t. Now I’m craving lasagne 🙂

    Reply
    • Helen says

      05 Nov 17 at 10:08 am

      Ooops, sorry Janette. You’ll just have to go and make some!

      Reply
  5. mira says

    27 Oct 17 at 10:05 am

    This dish looks fantastic! Great combination. Can’t wait to try it!

    Reply
    • Helen says

      27 Oct 17 at 7:04 pm

      Thank you! 🙂

      Reply
  6. Deb Macleod says

    24 Oct 17 at 8:25 am

    This recipe looks sooooo good. I’m going to sprinkle some nutmeg into the ricotta mixture…can’t wait!!!

    Reply
    • Helen says

      24 Oct 17 at 9:46 am

      Hi Deb! I know you won’t be disappointed. I wanted to keep my recipe list as short as possible, but it did cross my mind to add nutmeg to the ricotta. Go for it!

      Reply
  7. ann says

    24 Oct 17 at 8:10 am

    Thank you, will give this a go, it sounds tasty.

    Reply
    • Helen says

      26 Oct 17 at 5:56 pm

      Let me know how you get on, Ann! 🙂

      Reply

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