Roasted Eggplant and Sautéed Greens Lasagna

September 18, 2017

Test Kitchen-Approved

Author Notes: In an effort to include more make-ahead meals into the weekly rotation, I made a lasagna that I could stash in the fridge and bake as needed. This version here calls for roasted eggplant and sautéed greens, but you can really add any cooked vegetables you like: roasted red peppers, sautéed mushrooms, roasted butternut squash, sautéed beet greens, roasted cauliflower, etc.

For the sauce: I've been making a modified Marcella Hazan sauce: I sweat the onion first, add the tomatoes (not peeled) and cook for about an hour, then puréed everything together. Feel free to use any sauce you like.

I like the Barilla no-boil noodles. The box is 9 oz, but I don't use all 15 sheets — you need 12 here. Save the remaining 3 sheets in a ziplock bag.

I've never loved the ricotta-egg layer of lasagna, so I've omitted it here. I find mozzarella and parm add enough flavor/richness without making it taste too heavy.
Alexandra Stafford

Serves: 8 to 12

Ingredients

  • 2 to 3 small-ish eggplant (about 2 to 3 pounds)
  • grapeseed oil
  • kosher salt
  • 10 to 12 ounces greens, such as Swiss chard, kale, or mustard greens, leaves removed from stems and finely chopped (you should have about 8 oz. greens post trimming)
  • 1 quart tomato sauce, homemade is best, see notes above
  • 1 box no-boil noodles (about 9 oz, you'll need 12 sheets, see notes above)
  • 4 ounces Parmigiano Reggiano, grated (about 1 cup)
  • 8 ounces fresh mozzarella (not stored in brine), pulled into small pieces (about 1 cup)
In This Recipe

Directions

  1. Preheat the oven to 450° F. Slice the eggplant into 1/4-inch thick rounds. Spread into single layers on two baking sheets. Drizzle 3 to 4 tablespoons grapeseed oil over top. Toss to coat. Spread back into a single layer and season generously with kosher salt. Roast the eggplant for 20 minutes or so, rotating the pans halfway—the eggplant is done when the undersides are golden brown and release easily from the pan with a metal spatula. This may take longer than 20 minutes and may require more than one rotation of the pans. Be sure to check the eggplant slices periodically—for instance, the slices on the perimeter of my sheetpan always brown/finish cooking first. Transfer eggplant to a plate. Turn the heat down to 350° F.
  2. Meanwhile, place a large sauté pan over medium-high heat. Add 2 tablespoons grapeseed oil. When the oil shimmers, add the greens, and sauté turning the greens with tongs to help them cook evenly. Season with a good pinch of salt. When the greens have shrunk way down, they’re done—this will happen in 2 to 3 minutes. Turn off the heat and transfer the greens to a plate to cool.
  3. Set up an assembly line with your tomato sauce, no-boil noodles, plate of eggplant and greens, grated parmesan, pulled-apart mozzarella. Spread a 1/2 cup of tomato sauce over the bottom of a 9x13-inch pan. Top with 3 no-boil noodles. Spread another 1/2 cup of sauce over top. Layer eggplant in a single layer over top. Spread a thin layer of greens over top. Spread about 1/4 cup of parmesan over top, then 1/4 cup mozzarella. Repeat this layering until you have four layers of noodles, then top the final layer of noodles with another 1/2 cup tomato sauce (or more) and the remaining cheese. (The idea is to always have about 1/2 cup tomato sauce on either side of the noodles, but you can't go wrong here.)
  4. Cover pan with foil and refrigerate until ready to bake or transfer to oven and bake 40 minutes covered. Remove foil, and bake for 5 to 10 minutes if desired to lightly brown the top.

More Great Recipes:
Pasta|Lasagna|Italian|Mozzarella|Vegetable|Cheese|Eggplant|Make Ahead|Serves a Crowd|Fall|Summer|Vegetarian

Reviews (24) Questions (1)

24 Reviews

June November 2, 2018
This recipe was really delicious and will definitely make it again. I used the entire box of lasagna noodles and some of them were hard after baking for 40 minutes covered and 10 minutes uncovered. Was this due to using the addition noodles?
 
rebeccaowens October 11, 2018
Can this be frozen?
 
Emma September 30, 2018
This was SO delicious! I almost had second thoughts about the cheese, considering I'm so used to ricotta in lasagne, but everything about this is perfect. So simple yet so tasty! Thank you!
 
Laurie B. September 16, 2018
Wow. This is the best lasagne I have every made, and I have made a few. The variation on the Marcella Hazan sauce is genius. Brava!
 
Author Comment
Alexandra S. September 17, 2018
So happy to hear this, Laurie!
 
Rose November 6, 2017
thank you so much for the wonderful mushroom suggestions!
 
Rose November 6, 2017
looks delicious but I also do not like eggplant. I would love to try with mushrooms. How would you suggest preparing them and what types. I am a newer cook and would appreciate any help. Thank you.
 
Author Comment
Alexandra S. November 6, 2017
Hi Rose! Mushrooms will be delicious here. I like to roast them this way: https://food52.com/recipes/62512-roasted-mushrooms-with-sherry-creamy-polenta But you could simply slice and sauté them with garlic. The key with whatever method you choose to cook the mushrooms will be to drain them afterwards — stick them in a colander for 5 minutes or so to allow excess liquid to drain out.
 
Rose November 6, 2017
looks delicious but I also do not like eggplant. I would love to try with mushrooms. How would you suggest preparing them and what types. I am a newer cook and would appreciate any help. Thank you.
 
Kitspy October 16, 2017
This was dinner tonight. I've never had lasagna without the ricotta/egg mixture, and you know what? I think I like it better without! I'm in pasta heaven. Thank you!
 
Author Comment
Alexandra S. October 17, 2017
So happy to hear you, Kitspy! And I'm with you :)
 
Laura C. October 5, 2017
I made this, almost twice! Both times I made the veggies ahead of time but the first time my husband and I kept eating the veggies before I could even assemble the lasagna, hence almost twice! It was really delicious, but I'm not sure I can get 8 servings out if it for my family, especially since it's much lighter than other lasagnas. Can't wait to try it with other veggies. This might end up being a weekly or bi weekly rotation for us, if we can keep ourselves from eating the veggies first!
 
Author Comment
Alexandra S. October 5, 2017
I love it :) I have a really hard time NOT eating all of the roasted eggplant, so I totally understand. I hope this does enter the weekly rotation for you! But if it doesn't, I'll be happy knowing you're getting your veggies :) :) :)
 
Cathi October 3, 2017
I don't normally rate recipes… This one needs to be rated!!! The best lasagna I have ever had! I panfried the egg plant rounds instead of baking because I was too lazy to turn the oven on on a warm day… otherwise followed the recipe .... made Marcela Hazan's tomato sauce as you instructed… absolutely delicious!!!! Thank you!!
 
Author Comment
Alexandra S. October 4, 2017
Cathi, I'm so happy to hear this! You know, oven-roasting is great for the hands-off nature of it, but sometimes pan-frying is just easier and faster. Nice! Thanks for writing in :)
 
Gemma1122 September 26, 2017
Alexandra - This was so delicious and I was able to put it together from the top in about an hour and a half on a Monday night. It may be the start of a lasagna trend in my house. I keep thinking of more and more good lasagna combinations.
 
Author Comment
Alexandra S. September 26, 2017
Gemma, I'm so happy to hear this! And I know, the possibilities are endless—it's really fun to use as a way to clear out the fridge. This is one of my favorite butternut squash lasagnas, but it's way fussier (bechamel!) and richer (whipped heavy cream on top, which sounds odd, but browns so beautifully): http://alexandracooks.com/2014/12/03/butternut-squash-lasagna-thanksgiving-vt/
 
Adria O. September 25, 2017
Can I put this together tonight and bake it tomorrow? Or would it be better to make and bake it tonight and reheat it tomorrow? Thanks, looks delishious!
 
Author Comment
Alexandra S. September 25, 2017
Absolutely! It holds up beautifully unbaked in the fridge.
 
Adria O. September 25, 2017
Can I put this together tonight and bake it tomorrow? Or would it be better to make and bake it tonight and reheat it tomorrow? Thanks, looks delishious!
 
Susan September 22, 2017
OMG. Your timing is exquisite. I'm buried in tomatoes, eggplant, and chard. Thank you.
 
Author Comment
Alexandra S. September 23, 2017
Yay!! So happy to hear this Susan!
 
hothead September 21, 2017
Hi Alex<br />Do you have a substitute for eggplant, I do not like it.
 
Author Comment
Alexandra S. September 23, 2017
hi! sorry for the delay here! You can really add any cooked vegetables you like: roasted red peppers, sautéed mushrooms, roasted butternut squash, sautéed beet greens, roasted cauliflower, etc. What do you like?