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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
Prep Time 30 mins
Cook Time 30 mins
Cuisine vegetarian Italian
Servings (click to change) 4 plus extra sauce
Author Helen


  • 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!)


  • 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.


*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!


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!