All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes. Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡ Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which […]
All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes.
Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡
Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which is a deliciously basil-forward, nut-free, and buttery alternative to traditional basil pesto pasta. She had the brilliant idea to blitz blanched basil with butter in a food processor (which you should definitely double to have leftovers for later!), which is then melted into a batch of hot pasta for a quick and easy 3-ingredient meal. The creamy, salty, melted butter serves as the perfect saucy vehicle for the fragrant peppery flavor of fresh basil, and perfectly coats each strand of pasta. And while it’s easy to make the basil butter in the amount of time it takes to cook the pasta, you can also prep the basil butter in advance if you’d like to make dinnertime an absolute breeze. Such a win!
That said, while Ali’s version keeps things simple with just basil, butter and pasta, we’ve come to love adding in a generous dose of lemon, black pepper and Parmesan to this pasta as well (a la this recipe), which adds a balance of bright, spicy, umami flavors to the basil butter that really makes this dish sing. And for any of you who want to go the extra mile and make a batch of brown butter to use here (totally optional, but WOW), I can vouch that the extra toasty, nutty flavor notes absolutely take this simple dish over the top.
Bottom line, I’m now convinced that this melting-basil-butter-into-hot-pasta method here is one that any herb-lover should add to their repertoire. So grab a big bunch of basil and let’s make some pasta!
“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy […]
“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy too. Thus, this orzo and chickpeas dish was born. ♡
It’s basically just a “marry me” take on our family’s favorite lemony spiced orzo and chickpeas recipe. But this time, of course, made with tangy sun-dried tomatoes, a garlicky creamy broth, loads of fresh basil and a generous shower of Parmesan, all simmered together with perfectly chewy al dente pasta and protein-packed chickpeas. It’s a one-pot, 30-minute dinner that the whole family adores. And I’m pretty sure even all of the omnivores out there won’t miss the chicken!
That said, meals like this one are inherently customizable. So if you feel like adding in an additional protein (such as Italian sausage, shrimp, salmon or chicken), it would be quite easy to do. Or there are all sorts of other veggies and add-ins that could be delicious mixed in too. However you approach this one, the basic formula is famously so good that it will want to make everyone want to marry the cook. So…get ready to fall in love! ;)
This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time. Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡ We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a […]
This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time.
Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡
We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a labor of love, and one that rarely seems to fit into my schedule in this season of life with two little ones. Ravioli lasagna, however, couldn’t be easier!
Simply sauté a big pan of Italian sausage, onion and garlic and combine with your favorite marinara to make a quick meat sauce. (Or you can skip the sausage and keep this recipe vegetarian.) Layer the sauce in a baking dish with frozen tortellini (no need to thaw), ricotta and lots of mozzarella. Pop the pan in the oven and bake until the mix is hot and bubbly. Then top with extra Parmesan and fresh basil and dive on in. The ravioli swap magically provides all of the textures and flavors we all love in traditional lasagna without all of the work. And when layered with all of these classic ingredients tastes absolutely delicious.
Feel free to use whatever flavor of ravioli and marinara sauce that you love best. And if you’d like to toss in some extra veggies or greens, by all means, go for it. This recipe is incredibly flexible and reliable. So the next time you’re at the store, pop a few bags of frozen ravioli in your cart and let’s make a big pan of “lasagna” together!
Sometimes we post what we’re eating on Instagram and you want the recipe right away. Waiting for good things is hard, but you’ve proved you can do hard things. The wait for our pesto baked chicken thighs is finally over, and we have a feeling the…
Sometimes we post what we’re eating on Instagram and you want the recipe right away. Waiting for good things is hard, but you’ve proved you can do hard things. The wait for our pesto baked chicken thighs is finally over, and we have a feeling the recipe will be on repeat in your kitchens!
This garlicky, herby dish comes together in just 20 minutes and pairs well with just about anything, including salads, pasta, potatoes, and roasted veggies.
Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al dente pasta for a satisfying easy dinner.
Need an easy dinner that tastes restaurant quality? Try this luscious shrimp linguine, a wow-worthy dinner ready in 30 minutes! This is one of our favorite ways to serve shrimp, and if you’re a shrimp lover like we are, it’s a must try. Plump, succulent shrimp are bathed in a vibrant lemon butter sauce that perfectly complements the al dente linguine. This one disappeared very quickly over here (and both of our kids gobbled it up!).
What’s in shrimp linguine?
This shrimp linguine recipe is similar to shrimp scampi, an Italian American dish that’s a riff on a classic Italian preparation of shellfish by cooking them with olive oil, onion, garlic and white wine. The key flavors are garlic, lemon, and cream, which make a lusciously cream sauce for both the shrimp and the pasta. Here’s what you’ll need for this recipe:
Linguine pasta
Medium shrimp
Onion powder, garlic powder, kosher salt
Butter
Garlic
Lemon
Milk and heavy cream
Parmesan cheese
All-purpose flour
Linguine vs other pasta shapes
Linguine is a long pasta shape that’s similar to fettuccine, but it’s thinner and elliptical shaped instead of flat. This pasta works well with vegetables and creamy sauces, just like fettuccine. However we prefer it to fettuccine as it’s thinner and makes a more balanced mix with the shrimp.
However, if you prefer you could substitute fettucine for the linguine, or other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well, like penne, cavatappi, or campanelle.
Tips for buying shrimp
There’s a wide variety of options at the store when it comes to buying shrimp. Overall, it’s easier to find a high quality shrimp than something like salmon, which is best bought fresh at the fish counter. Here’s what we recommend for this shrimp linguine recipe:
Peeled (or tail on): Tail on shrimp looks the best aesthetically. However, it is definitely harder to eat and you have to remove the tails when eating. Since we’re all about the look of dishes, we like to leave the tails on; but feel free to use fully peeled shrimp if you like.
Medium shrimp: Medium shrimp is our favorite size for a dish like this. Medium shrimp is labeled as 41 to 50 count (the number of shrimp per pound).
Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Fresh or frozen: Frozen shrimp can be as high quality as fresh, making it a versatile protein to keep frozen. Make sure to thaw the shrimp before you start this recipe.
Cook the linguine to al dente
The most important thing to remember when making shrimp linguine pasta is to cook the pasta to al dente! Al dente means “to the bite” in Italian, or when it’s tender with a small white speck inside when you bite into a piece. Al dente pasta just tastes better: the texture makes it more satisfying to bite into. Here are a few notes for cooking linguine:
Linguine takes 8 to 10 minutes to cook.
Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta!
Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.
Side dishes for shrimp linguine
This shrimp linguine recipe makes enough for 3 large or 4 modest servings. So you’ll want to accessorize it with a side dish or two for a simple and satisfying meal. Here are a few ideas for easy side dishes:
Shrimp is one of our top proteins to make because it’s extremely fast to cook, high in protein, and full of nutrients! Here are a few more dinner ideas starring this popular shellfish:
Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al dente pasta for a satisfying easy dinner.
Ingredients
8 ounces linguine
1 pound medium shrimp, thawed and deveined (tail on or peeled)
Start a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
Meanwhile, pat the shrimp dry. Place it in a bowl and sprinkle it with ½ teaspoon kosher salt, garlic powder, and onion powder. Stir to combine.
In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
Flip the shrimp with tongs. Add the minced garlic and lemon zest and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through. Remove to a bowl and set aside.
To the skillet, add the milk, heavy cream, Parmesan cheese and ¾ teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.
Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Stir in the shrimp and top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days.
Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus vinaigrette dress up a colorful bed of greens.
Move over kale: there’s a new salad green in town (or, a new purple?). As cookbook authors who’ve made over 60 salad recipes, it’s hard to impress us with something new. But this radicchio salad is a vibrant explosion of flavors and textures that will send your tastebuds into overdrive! Bitter bright purple radicchio leaves are balanced by the sweetness of ripe pears, the satisfying crunch of toasted almonds, the creamy tang of goat cheese, and a zesty citrus vinaigrette that ties it all together. This isn’t your average salad!
What is radicchio?
It’s hard to believe that in a decade of writing recipes, we’ve barely scratched the surface on this leafy green. Radicchio is a bitter green that’s a member of the chicory family, known for its striking purple color and bitter flavor. It forms compact heads with deep red or maroon leaves that have contrasting white veins.
Radicchio’s bitterness comes from a compound called intybin, which mellows when cooking. Much like other bitter vegetables like Brussels sprouts and cauliflower, when it’s grilled, roasted, or braised, radicchio has a sweeter, more nuanced flavor profile. You might find charred radicchio on a restaurant menu, and the vegetable is common in Italian cuisine.
Ingredients for radicchio salad
Working with this ingredient in the past (in this endive salad, for example), we noticed one overriding characteristic: radicchio tastes bitter. To balance out the bitterness, we’ve prefer not to have an entire salad of the purple leaves: it’s much too strong. Instead, balance radicchio with other greens, like butter lettuce, baby arugula, mizuna, or other mild greens. Adding fruit like pears or apples also helps to balance with sweetness, and strong cheeses pair well too.
Here are the ingredients for this radicchio salad:
Radicchio
Butter lettuce, baby arugula, baby mizuna: You can use any type of mild green. We like the texture of baby arugula or baby mizuna, which is a green similar to arugula but not as peppery. Avoid mature arugula as it is much too spicy.
Pear: Use a ripe pear or substitute a green or red apple.
Shallot: The mild flavor of shallot pairs well here. Red onion works too.
Almonds: Making toasted almonds brings out their nutty flavor, or for a fancy salad use pine nuts.
Cheese: Goat cheese crumbles, feta, or gorgonzola cheese work well (we like goat cheese best). For a vegan salad, omit the cheese.
Herbs: Fresh mint bring a pop of fresh flavor.
Citrus vinaigrette: This homemade orange vinaigrette is essential to the flavor, as orange and radicchio are a common flavor pairing.
Why toasting the nuts makes a difference
You might not want to spend the 5 extra minutes toasting nuts, but here’s why it’s important (and required, in our opinion!). Toasting nuts brings out at nutty essence to the flavor that’s otherwise undetectable. You have to taste it to believe it, but there’s a huge difference between a raw nut and a toasted nut.
Over here, we always toast our nuts before adding them to salads and desserts. You can toast nuts on the stovetop or in the oven. For salad, we typically use the stovetop since it’s so quick and it’s just a small quantity. Here’s How to Toast Nuts (2 Best Ways!).
For the orange vinaigrette
This radicchio salad goes hand in hand with the homemade vinaigrette: it’s got just the right sweet tart, zingy citrus flavor to contrast the bitterness of the purple leaves. It uses simple ingredients you’ll likely already have on hand in your pantry and fridge, with the exception of an orange. You’ll need to zest the orange, which we like to do with a microplane grater: it’s quick and easy to use. The ingredients you’ll need are:
Zest of one orange
White wine vinegar
Dijon mustard
Maple syrup or honey
Olive oil
Alternative dressings
This radicchio salad is the perfect fall salad or winter salad to pair with cozy dishes, but it works in any season. It’s great with chicken, seafood, pasta, pizza, and more! A few other dressings can work with this radicchio salad, though we love the orange vinaigrette the most. Here are a few homemade salad dressings to consider:
There are so many different greens to highlight in salads: and it’s not just kale and spinach! Here are some of our favorite salads featuring different leafy greens:
Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus vinaigrette dress up a colorful bed of greens.
Ingredients
For the radicchio salad
1 head radicchio, washed, dried and torn into bite-sized pieces
1 head butter lettuce, washed, dried and torn into bite-sized pieces or 2 cups baby arugula or baby mizuna
Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.
Prepare the radicchio, butter lettuce (if using), pear, shallot as noted above.
On a large platter or on salad plates, place the radicchio pieces and butter lettuce or baby arugula or mizuna. Add the pear slices, then sprinkle over the sliced shallot, toasted nuts, goat cheese crumbles, and mint leaves. Drizzle with the orange dressing and serve.
This vibrant lemony broccoli pesto pasta is quick and easy to make and full of fresh flavors. Your veggies, greens, and pasta…all in one gorgeous dish! ♡ We’re all big fans of this lemony broccoli pesto pasta here in our house for different reasons. Teo, our toddler, loves the vibrant color and has taken to […]
This vibrant lemony broccoli pesto pasta is quick and easy to make and full of fresh flavors.
Your veggies, greens, and pasta…all in one gorgeous dish! ♡
We’re all big fans of this lemony broccoli pesto pasta here in our house for different reasons. Teo, our toddler, loves the vibrant color and has taken to calling this recipe “super-green pasta”, since we have a lot of toddler-talk lately around here about how green veggies help keep our bodies nice and strong. My husband, Barclay, has yet to meet a pesto or broccoli dish that he doesn’t love, so this one was already a hit the first time I even mentioned the idea. And I — currently 38-weeks pregnant and highly motivated to get dinner on the table and off my feet stat, lol — really appreciate how a few easy shortcuts can bring this recipe together in just about 30 minutes of so. Plus, it’s absolutely delicious!!
I highly recommend using a bag of pre-cut refrigerated or frozen broccoli florets here to save you a bit of prep time. Then you can just toss them into the hot pasta water for a quick cook, transfer the broccoli to a food processor while the pasta cooks to purée it into a nutrient- and flavor-packed pesto with fresh spinach, lots of fresh basil, garlic, lemon, Parmesan, pine nuts (or almonds) and olive oil, then combine the sauce with perfectly al dente pasta to create a gorgeous pesto pasta.
It’s a fabulous dish served just on its own, or you’re of course welcome to mix in your favorite cooked protein (such as shrimp, chicken, salmon, Italian sausage) or roasted veggies if you would like. Or if you happen to be craving pasta salad on a nice warm day, this recipe works just as well served chilled instead of hot. Options, options.
However you make this one, I feel certain you’re going to love it as much as we do. So grab some broccoli and let’s make a big batch of pesto pasta together!
This lovely white wine sautéed mushrooms recipe is quick and easy to make, full of rich savory flavors, and can pair well as a side dish with many different entrées. Looking for a super-simple yet elegant side dish to serve for dinner? These white wine sautéed mushrooms are always a great idea. This recipe has […]
This lovely white wine sautéed mushrooms recipe is quick and easy to make, full of rich savory flavors, and can pair well as a side dish with many different entrées.
Looking for a super-simple yet elegant side dish to serve for dinner? These white wine sautéed mushrooms are always a great idea.
This recipe has been one of my back-pocket favorites for years to pair with various meat or seafood entrées, pastas, risottos, salads, grain bowls, quiches and more. Simply sauté a big batch of mushrooms in butter and olive oil until they are perfectly browned and caramelized, toss with garlic and your favorite seasonings, deglaze and simmer in white wine, then finish with a generous sprinkling of Parmesan. I mean, there’s really no way to go wrong here, right?
That said, this recipe is clearly very flexible and open to customization. So if you’d like to experiment with different seasonings, add in a drizzle of pesto or balsamic glaze, sauté with shallots or pancetta, sprinkle on some nuts, or toss with cream…please feel free. It’s one of those dishes that can be easily dressed up for a formal dinner, but simple enough to also whip up on a busy weeknight. And after years of making various versions of it, I can vouch that mushroom-lovers around the table always make the entire pan disappear. ♡
Everything you love about a classic Caesar salad with a few delicious extras! I love fewer foods in life more than a really good classic Caesar salad. But while we were living in Barcelona, I fell head over heels for a leveled-up Caesar salad at one of our favorite pizzerias that I have been missing […]
Everything you love about a classic Caesar salad with a few delicious extras!
I love fewer foods in life more than a really good classic Caesar salad. But while we were living in Barcelona, I fell head over heels for a leveled-up Caesar salad at one of our favorite pizzerias that I have been missing like crazy ever since we moved.
It featured all of the classics — crisp Romaine, crunchy croutons, and a boldly-flavored Caesar dressing. But to that, they also added in a generous sprinkling of crispy smoky bacon, a hint of rosemary, tons of shaved Parmesan, fresh chives (or paper-thin red onions), and these thin and garlicky baguette croutons that were downright irresistible (and easy to crunch!). I also got in the habit of adding in a few extra slices of avocado whenever we ordered this salad for delivery, and was convinced that extra layer of creaminess took this salad over the top. So if you also happen to love a good Caesar, I’m telling you — this ingredient combo is perfection!
Of course, now that we’re living an ocean away and I sadly can no longer just pop over to order this salad whenever the craving hits, I’ve been working on recreating it here in my Kansas City kitchen. It will never be exactly the same, but I’ve landed on a version that’s pretty darn close and brings back so many delicious memories of our time there. I think you’re going to love it too. ♡
This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.
Got eggplant and want to turn it into a meal? Try this Eggplant Lasagna, a tasty dinner recipe that swaps out the traditional noodles for roasted eggplant! This gooey pan holds layers of eggplant, homemade marinara, and a flavorful three-cheese filling. Lemon zest and nutmeg takes it to restaurant-style flavor. It’s a hearty gluten-free and meatless dinner idea that everyone will love! This one’s now in our regular rotation to stay.
Ingredients for eggplant lasagna
Eggplant lasagna is a gluten-free version of lasagna that swaps the noodles for roasted lasagna. It’s similar to a classic Eggplant Parmesan, but skips the breading breading on the eggplant. You’ll slice the eggplant into planks, then use that for layering with the marinara and three-cheese filling. Here are the ingredients you’ll need:
Eggplant
Olive oil
Garlic
Butter
Crushed tomatoes and tomato sauce
Fresh thyme
Dried basil, dried tarragon, ground nutmeg, and kosher salt
Cornstarch
Lemon zest
Ricotta, Parmesan and mozzarella cheese
The tricks to eggplant lasagna
The biggest issue with lasagna recipes without noodles like eggplant lasagna is that eggplant is 90% water. Raw eggplant would make the dish into a watery mess! So there are a few tricks to making eggplant lasagna with the perfect consistency:
Roast the eggplant. This cooks out a significant amount of the water, making for the perfect tender consistency. You’ll roast at 425°F for about 25 minutes total.
Thicken the tomato sauce with cornstarch. This is another preventative measure! Adding a little cornstarch makes an even thicker tomato sauce with less water.
Let the lasagna cool for 15 minutes to set. Right out of the oven, there may be a little moisture. Let the lasagna sit and cool, which lets it absorb any remaining moisture.
A few flavor secrets
This eggplant lasagna tastes restaurant-quality with just a few special items to make the ingredients sing! We recommend making the recipe with each of these ingredients:
Ricotta, Parmesan, and mozzarella cheese: Using three types of cheese brings a nuance in flavor. Use whole milk mozzarella if you can find it: it melts better than part-skim cheese.
Homemade tarragon tomato sauce: You could use store-bought marinara sauce in a pinch, but this tomato sauce is incredible! Substitute oregano if you don’t have dried tarragon.
Lemon zest and fresh thyme: These bring a zing and freshness that’s absolutely essential to the flavors.
Make ahead & leftover storage for eggplant lasagna
This eggplant lasagna recipe takes about 45 minutes to prepare, 30 minutes to bake, and 15 minutes to rest. So, it’s not a recipe for a quick weeknight meal! However, there are a few thing you can do to prep this recipe in advance.
Roast the eggplant in advance. One of the biggest time savers is roasting the noodles ahead of time. Roast and then refrigerate until the time of baking. They will accumulate moisture in the fridge, so pat them dry before assembling.
Make the tomato sauce in advance. It’s easy to let the tomato sauce simmer while you preheat the oven. But you can make it in advance too! Just refrigerate until serving: the flavor gets better over time.
Or, make the entire pan in advance! Leftovers store well; they can be refrigerated for up to 3 days and reheated in a 375°F oven.
More eggplant recipes
This eggplant lasagna is one of our favorite new ways to use eggplant! Here are a few other eggplant recipes to try:
Roast the eggplant: Slice the eggplant into 1/2-inch slices (at least 12 planks; don’t worry if they vary in size). Place the slices on two parchment-lined baking sheets and brush each side with them with olive oil. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown.
Prepare the sauce: Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and sauté until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, ½ teaspoon kosher salt, and several grinds of black pepper. Remove ¼ cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
Meanwhile, prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, ½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, ½ teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
Turn down the oven: Turn down the heat to 375°F.
Assemble the lasagna: In a 9” x 9” baking dish or 7 x 11 baking dish (or similar volume dish), spread a ½ cup tomato sauce on the bottom of the pan. Then top with 1 layer of the eggplant, half of the cheese mixture (in dollops) and about ½ cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of eggplant, the remaining cheese mixture, and ½ cup of the remaining tomato sauce. Finally, top with a final layer of eggplant, then another ½ cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon fresh thyme.
Bake the lasagna: Bake the lasagna for 30 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for up to 3 days and reheated in a 375°F oven.
Category:Main dish
Method:Baked
Cuisine:Italian inspired
Diet:Vegetarian
Keywords: Eggplant lasagna, Eggplant lasagna recipe, recipe for eggplant lasagna
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