This Sheet Pan Eggplant Lasagna from Gina Homolka’s new cookbook, Skinnytaste Easy, is an environment friendly recipe to feed to a crowd (like a hungry household!), it’s low-maintenance, and all the points occurs on a single sheetpan! Genius!
Everytime you’re looking for a scrumptious, easy-to-make meal that’s furthermore healthful, you possibly can strive the Sheet Pan Eggplant Lasagna recipe from the mannequin new cookbook Skinnytaste Easy. This recipe is sweet for busy households who need to take pleasure in a home-cooked meal with out spending hours contained in the kitchen.
This eggplant lasagna lasted us 3 nights and was an entire crowd pleaser. 10/10!
Among the many many most attention-grabbing factors about this recipe is that it’s all made in a single sheetpan, which suggests easy clear up. No want to fret a number of huge mess contained in the kitchen. And the kind? Absolutely superb. The eggplant is cooked to perfection, with merely the correct quantity of seasoning and scrumptious marinara sauce.
Everytime you’re not a fan of eggplant, this recipe would possibly merely change your concepts. It’s so scrumptious, you’ll be excited to eat eggplant as quickly as further! And your loved ones members will adore it too. So why not give it a strive? You gained’t be disenchanted!
Sheet Pan Eggplant Lasagna from Skinnytaste Easy
- 1 1/2 kilos eggplant 2 medium or 1 big, sliced lengthwise into slabs 1/4 inch thick
- 1 15-ounce container part-skim ricotta cheese
- 2 ounces Parmesan cheese grated (1/2 cup)
- 2 1/2 cups shredded part-skim mozzarella cheese 10 ounces
- 1 big egg
- 4 cups good-quality jarred marinara sauce
- 16 no-boil lasagna noodles about 10 ounces, from 1 or 2 packing containers
Preheat the oven to 425°F. Line two big 13 x 18-inch sheet pans with parchment paper. Divide the eggplant slices between the sheet pans. Spray either side very calmly with oil and season with 1⁄4 teaspoon kosher salt and freshly floor black pepper to sort.
Cowl the sheet pans tightly with foil and bake till the eggplant is tender, 10 to 12 minutes. Change your entire eggplant to 1 pan and use the opposite for the lasagna.
Inside the meantime, in a medium bowl, combine collectively the ricotta, Parmesan, 1 cup of the mozzarella, and the egg till totally mixed. Season with 1⁄4 teaspoon kosher salt and 1⁄2 teaspoon freshly floor black pepper.
Spray the empty sheet pan calmly with oil.
Unfold 1 cup marinara over the underside of the pan.
Arrange half the lasagna noodles (about 8 sheets) in order that they cowl the whole pan (some overlap is okay), then extreme with half of the eggplant slices. Dollop the ricotta combination evenly excessive, then pour over 11⁄2 cups of the marinara sauce. Repeat with the remaining lasagna noodles, then the remaining eggplant, and in the end extreme with the remaining 11⁄2 cups marinara. Wrap tightly with foil. Bake till the noodles are tender, about half-hour.
Uncover, sprinkle with the remaining 11⁄2 cups mozzarella, and bake till the cheese is melted and calmly browned, 5 to 7 minutes.
Let the lasagna sit for 10 minutes ahead of slicing. Lower into 8 devices and serve instantly.