Description
This Lasagna Alla Norma takes a spin on the traditional Sicilian eggplant pasta dish. Layers of homemade tomato sauce with eggplant, no-boil lasagna noodles and creamy cheese filling create this cozy and vegetarian friendly lasagna. Keep this one on repeat all winter long!
Ingredients
Units
Scale
- 2 large eggplants, sliced in 1/2″ rounds then cut each round into quarters
- 1/4 cup extra virgin olive oil, divided
- salt + black pepper as needed
- 4 garlic cloves, minced
- 1 (28oz) can + 1 (14.5oz) can crushed tomatoes (I recommend San Marzano)
- 1 tsp dried oregano
- 1 (160z) box no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese + more for garnish
- 2 cups fresh basil, roughly chopped + more for garnish
Instructions
- Fry the eggplant: Preheat the oven to 400°F. Heat 2 tbsp olive oil in a large skillet over medium high heat. Once hot, add half of the sliced eggplant (you’ll need to cook in 2 batches). Sprinkle with 1/2 tsp salt then allow the eggplant to fry, stirring constantly. The eggplant will absorb all of the oil immediately. Resist the urge to add more oil because the eggplant will sweat the oil back out as it cooks. After about 8-10 minutes when the eggplant is softened and browned, transfer to a plate. Repeat with the other half of the sliced eggplant, 2 tbsp olive oil and 1/2 tsp salt. Set aside.
- Make the sauce: Lower the heat to medium. To the same skillet add a touch of olive oil, then add the garlic and cook until aromatic. Add the canned tomatoes, then fill the smaller can with water and add to the skillet. Season with dried oregano and a good pinch of salt and pepper. Bring the sauce to a boil then lower the heat to a simmer for 10 minutes, stirring occasionally.
- Build the lasagna: Ladle a spoonful of sauce onto the bottom of a greased 9×13 baking dish. Add 6 lasagna noodles in a single layer (don’t be afraid of overlapping a bit). Pour a ladle of sauce over the noodles then place about 1/3 of the cooked eggplant over the sauce. Sprinkle a handful of the shredded mozzarella and grated Parmesan over the eggplant then top with about ⅓ of the basil. Top with another layer of noodles then repeat the previous steps until you have 4 layers of noodles, finishing with just sauce and cheese on top.
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Bake the lasagna: Spray a piece of aluminum foil with non-stick spray, then cover the lasagna with the foil and bake for 35 minutes. Remove the foil and place directly under the oven broiler for 2-5 minutes until the cheese is bubbly and browned. Let the lasagna rest for 15 minutes before serving. Serve with fresh grated Parmesan, and fresh basil (a glass of red wine wouldn’t hurt either). Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Casserole
- Method: Stovetop + oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 972
- Sugar: 19g
- Sodium: 1580g
- Fat: 48g
- Saturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 12g
- Protein: 51g
- Cholesterol: 128g