That perfect (not to mention easy) vegetarian lasagna you've always been looking for. This vegetarian eggplant lasagna aka lasagna alla norma is made by layering a simple pasta alla norma sauce with a ricotta mixture and lasagna sheets. There's no white sauce to make, and it's on the table in just an hour. You definitely won't miss the meat!
Meanwhile, beat the egg and 1 cup of parmesan into the ricotta cheese. Grind in some black pepper (to taste).
1.5 cups ricotta cheese, 1 egg, 1 cup parmesan cheese, black pepper
Cover the bottom of a 10 x 7 inch (or equivalent/similar) baking dish with a really thin layer of the eggplant mixture (just to stop the lasagne sticking). Top with lasagna sheets, then spread a good layer of eggplant sauce over them.
8 lasagna sheets
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 lasagna 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.
Video
Notes
Making ahead and/or freezing: You can make the dish up to 2 days ahead. Simply assemble fully, then 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.While baking: 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!What to do with the leftover sauce: 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!