One Pan Vegetarian Eggplant Lasagna
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This easy vegetarian eggplant lasagna is for those nights when you have neither the time nor the energy to spend hours in the kitchen, chopping and stirring. The recipe takes all of the components of a meatless skillet lasagna - vegetables, tomato sauce, lasagne noodles, and cheese - and quickly builds one layer upon the other. All in one skillet. All on the stove top.
Servings: 4
Calories: 617kcal
Ingredients
- 2 medium Japanese eggplants or one small globe eggplant roughly chopped into half inch pieces, no need to peel
- salt for sweating and to taste
- 1 tablespoon olive oil
- ¼ cup yellow or white onion chopped fine
- 2 cloves garlic minced
- 10 to 12 Kalamata olives pitted and coarsely chopped
- 28 ounce can chopped tomatoes
- ¼ cup homemade or store bought tomato sauce
- 1 pinch red pepper flakes
- 12 no-boil lasagne noodles broken up roughly
- ½ pound fresh mozzarella chopped
- ¼ cup (1 ounce) Parmesan grated, plus more for topping
- 1 cup ricotta cheese
- ¼ cup fresh basil leaves chopped
Instructions
- About 30 to 60 minutes before starting to cook, salt the chopped eggplant in a sieve, toss until covered, and let sit in the sink.2 medium Japanese eggplants or one small globe eggplant, salt
- When ready to cook, rinse off the salt and pat some of the water off with a paper towel or kitchen towel.
- Using a large (12 inch) skillet with a lid, heat the olive oil over medium-low heat, and then cook the onion until starting to soften, about 5 minutes.1 tablespoon olive oil, ¼ cup yellow or white onion
- Add the eggplant and cook, stirring occasionally, until the eggplant is starting to brown, about another 5 minutes.
- Add the garlic and olives and cook, stirring, for one minute.2 cloves garlic, 10 to 12 Kalamata olives
- Add the canned tomatoes, tomato sauce, and red pepper flakes and stir to combine.28 ounce can chopped tomatoes, ¼ cup homemade or store bought tomato sauce, 1 pinch red pepper flakes
- Add the broken lasagne noodles as a top layer (do not stir them in), cover the pan, and let simmer with occasional bubbles for about 10 minutes.12 no-boil lasagne noodles
- At about the 10 minute mark, stir in the noodles and continue to let the mixture cook, covered and at a simmer, for about another 10 minutes until the noodles are soft. Stir occasionally to prevent sticking.
- Add in salt and pepper to taste (I start with ½ teaspoon of salt and ¼ teaspoon of pepper).
- Remove from heat and stir in the chopped mozzarella and the Parmesan, reserving a tablespoon or two of the Parmesan for serving.½ pound fresh mozzarella, ¼ cup (1 ounce) Parmesan
- Add the ricotta in large dollops around the pan, but don't stir in. Cover the pan and let it sit for 5 minutes.1 cup ricotta cheese
- Sprinkle with basil and Parmesan and admire your handiwork before serving.¼ cup fresh basil leaves
Notes
This recipe is extremely adaptable for vegetable substitutions like zucchini or mushrooms. Or stir in some fresh spinach just before adding the ricotta to the lasagna pan.
If you don’t have no-boil lasagna noodles, you can use regular lasagna noodles in this skillet lasagna, but they will take longer to cook, and you will need to add water to the pan to make sure things don't stick.
No matter what, keep the pan covered. Trapping steam is key to cooking the noodles fully in this skillet lasagna.
Nutrition
Calories: 617kcal | Carbohydrates: 62g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 106mg | Sodium: 1047mg | Potassium: 955mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1169IU | Vitamin C: 23mg | Calcium: 563mg | Iron: 3mg