Category: Marinara

Easy Vegan Manicotti

This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts! 

The post Easy Vegan Manicotti appeared first on Sweet Simple Vegan.

This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts! 

plate of vegan baked manicotti

Growing up in an Italian household meant it was basically guaranteed a beautiful pasta bake was the star of Cristmas dinner. And since adopting a plant-based diet over a decade ago, that has not changed! 

Over the years we have shared 50+ Vegan Pasta Recipes and many classic bakes like Vegan Stuffed Shells, Baked Ziti, and our all-time favorite Vegan Lasagna. 

This year we’re excited to add another option for your holiday tables: The Best Vegan Manicotti! This dish takes everything we love about a classic Italian pasta bake and adds a plant-based twist that’s hearty, flavorful, and perfect for sharing with loved ones. You won’t regret adding it to your Christmas menu.

dairy-free mozzarella, spinach, marinara, manicotti noodles, dairy-free parmesan, flaxseed meal, basil, dairy-free ricotta

Ingredients You’ll Need 

  • Manicotti shells: Most store-bought manicotti are egg-free and naturally vegan, but always check the box ingredients. For this vegan pasta bake, you’ll need 14 shells. 
  • Tofu ricotta: We highly recommend using our Homemade Tofu Ricotta in this recipe, but if you need to use store-bought, you’ll need about 2 cups. 
  • Vegan cheese: In addition to the tofu ricotta, you’ll need vegan mozzarella cheese shreds and vegan parmesan cheese. Homemade or store-bought works well. 
  • Spinach: Fresh spinach is best because you won’t need to worry about excess water in your manicotti filling.
  • Flax egg: Helps to bind the cheese filling together, similar to a traditional egg. 
  • Marinara sauce: Any store-bought or homemade marinara sauce of choice works here. Our Roasted Butternut Squash and Tomato Sauce would also be great! 

Equipment Needed

adding water to a small cup of flaxseed meal
mixed flax egg in small cup
scoop of tofu ricotta out of the food processor
adding the remainder of filling ingredients to the tofu ricotta in a food processor
mixing the filling together in a food processor
adding filling to a piping back with a spatula
marinara on the bottom of a baking dish
filling manicotti noodles with the tofu ricotta filling
filled manicotti noodles in a baking dish
marinara sauce poured over top filled manicotti noodles
dairy-free cheese added on top of the noodles and marinara
finished baked manicotti
fresh basil added to finished baked manicotti

How to Make Vegan Manicotti

  1. Prepare the flax egg. ​Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix together and set aside. 
  2. Make the vegan ricotta cheese. Add the tofu ricotta (make this in advance!) and dairy-free parmesan, spinach, flax egg, and 1 cup of vegan mozzarella cheese shreds to a medium-sized mixing bowl.
  3. Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the baking dish.
  4. Pipe the cheese into the manicotti. Add the ricotta filling to a piping bag with a wide tip. Fill each manicotti shell with the ricotta mixture and lay them horizontally in the baking dish. It can be helpful to pipe the manicotti from both sides to make sure it is evenly filled. 
  5. Top with cheese and marinara. ​Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining marinara sauce. 
  6. Bake. ​Cover the baking dish tightly with foil, then bake for 30 minutes. After 30 minutes, remove the cover and continue baking for another 10 minutes or until the cheese is bubbly and melted. 
  7. Enjoy. Garnish with fresh basil or fresh parsley, and enjoy! 
tray of baked manicotti after being baked, garnished with fresh basil

Serving Suggestions 

Freshly baked manicotti is a hearty main dish that pairs well with simple sides, like our Vegan Caesar Salad, Vegan Garlic Bread, or Vegan Focaccia.

If you’re serving manicotti as your Christmas dinner, make sure to browse our Top 50 Vegan Christmas Recipes for additional holiday sides that you may enjoy. 

manicotti on a plate with fresh basil

​Frequently Asked Questions

I don’t have a pastry bag. What else can I use to fill the manicotti?

A ziplock bag is the next best thing! Fill a large ziplock bag with the cheese filling, seal it tightly, then snip off one of the bottom corner with kitchen scissors. 

Can I make this baked pasta gluten-free? 

If you are able to find gluten-free manicotti, yes! Aside from the pasta shells, the remainder of the ingredients in the recipe are naturally gluten-free. 

Can I use frozen spinach?

Yes, but make sure to thaw and drain the excess moisture before adding it to the cheese mixture. This will keep the filling from being watery and seeping out of the manicotti shells.

How long will this pasta bake keep?

Once baked, leftover manicotti will keep in an airtight container for up to 5 days in the refrigerator.

close up of baked manicotti with fresh basil

Make Ahead Instructions

If you’re planning to serve this vegan manicotti for the holidays, prepping it ahead of time can make your day much smoother and stress-free. For starters, you can make the Tofu Ricotta Cheese up to 3 days in advance. 

You can also prepare the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through recipe step 6, then cover tightly with foil. 

Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed. 

vegan baked manicotti topped with fresh basil on a plate

More Baked Vegan Pasta Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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close up of a plate filled with vegan baked manicotti

Easy Vegan Manicotti Recipe

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  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Diet: Vegan
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Description

This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!

Ingredients

  • 14 manicotti noodles
  • 1 Tofu Ricotta Recipe 
  • 3 cups dairy-free mozzarella cheese, divided
  • ½ cup dairy-free parmesan
  • 1 cup spinach chopped
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 24 oz of marinara sauce (storebought or homemade) 
  • Fresh basil and/or parsley, for garnish

Equipment

Instructions

  1. Preheat oven. Set oven to 350 degrees F.
  2. Prepare flax egg. Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix and set aside. 
  3. Make tofu ricotta. Please refer to the instructions in that recipe, which can be found here. 
  4. Mix together the filling. In a medium bowl, mix together the tofu ricotta, 1 cup of dairy-free mozzarella cheese, dairy-free parmesan, spinach, and flax egg. 
  5. Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the dish. 
  6. Pipe in the filling. Add the filling we prepared in step 4 to a pipping bag with a wide tip. Fill each manicotti noodle with the ricotta mixture and lay them horizontally in the baking dish. 
  7. Top with sauce and cheese. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining cheese. 
  8. Bake. Cover and pop in the oven for 30 minutes. Remove the cover and continue baking for another 10-15 minutes or until the cheese is bubbly and melted. 
  9. Garnish and enjoy! Top with fresh parsley or basil and dig in! 

Notes

  • Storage: Once baked, leftover manicotti can be stored in an airtight container in the refrigerator for up to five days.
  • Make-Ahead Instructions: You can make the Tofu Ricotta Cheese up to 3 days in advance and the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through step 6, then cover tightly with foil. Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Oven
  • Cuisine: Italian

The post Easy Vegan Manicotti appeared first on Sweet Simple Vegan.

Lasagna Roll Ups

Try lasagna roll ups for a fun twist on the classic dish! These individual portions are packed with cheesy goodness…

Try lasagna roll ups for a fun twist on the classic dish! These individual portions are packed with cheesy goodness and make a perfect weeknight dinner. Plus, it’s a protein packed vegetarian meal!

Lasagna Roll Ups

Why we love this recipe

What’s more fun than a classic lasagna? A pan of lasagna roll ups! This is one of Alex and my favorite dinner ideas because it’s so hearty and delicious. Mix up a vegetarian filling of spinach, basil and ricotta, then stuff it into noodle rolls with a garlicky, tangy tomato sauce.

Bake it up with melty mozzarella cheese and it’s an over-the-top crowd-pleasing dinner recipe we love to make for entertaining! This one was a big hit in our house—our kids love the roll shapes. It’s also a high protein vegetarian meal with 30 grams of protein per serving.

Ingredient notes for lasagna roll ups

As with any Italian dish, it’s important to use best quality ingredients for best results with lasagna roll ups. We recommend making the homemade marinara using fire roasted canned tomatoes for best flavor in this lasagna roll up recipe. Keep in mind, the types of cheese do matter! Here are a few specific ingredient notes to keep in mind:

  • Use fire roasted tomatoes. Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes for the sauce.
  • If using purchased marinara, add garlic and oregano. This helps to infuse homemade flavor into a purchased sauce.
  • Alternatively, make your own homemade lasagna sauce with meat. This is a typical way to add meat to this recipe, but we prefer it as a vegetarian main dish!
  • Whole milk mozzarella cheese makes a difference. This type of cheese melts much better than part skim mozzarella and has a richer flavor. It also melts better when reheating. You can taste the difference!
Lasagna Roll Ups Recipe

How to assemble lasagna roll ups

Once you’ve got all the ingredients, it’s time for the fun part: assembling the lasagna roll ups! It’s easiest to understand the process by seeing it, so here’s what to do:  

Lasagna Roll Ups

Step 1:

  • On a baking sheet, place 4 noodles flat.
  • Spread ¼ cup cheese mixture down each noodle, then top with a bit of tomato sauce.


Lasagna Roll Ups

Step 2:

  • Spread half the tomato sauce in the bottom of a 9 x 13-inch pan.
  • Gently roll up each noodle, then place it into the pan. Repeat for each of the noodles. 

Storing leftovers and make ahead tips

Lasagna roll ups take about 1 hour to make, which doesn’t always work for weeknights. This recipe is ideal for dinner parties or on weekends, but you can also prep some of the components in advance to make for a quicker assembly. Here are a few make-ahead tips:

  • Cook the lasagna noodles and make the tomato sauce in advance. This saves about 20 minutes off in the timing of recipe. Refrigerate both until ready to fill.
  • Leftovers store refrigerated for up to 3 days. You can make the entire dish in advance and refrigerate if you like. Leftovers tastes great after re-warming in a 375°F oven. Using whole milk mozzarella cheese is nice because it re-melts nicely when left over.
  • Freeze leftovers in a sealed container for up to 3 months. Place on the counter or in the refrigerator to thaw. Or, you can place it right into a 375°F oven and reheat until warmed through and the cheese is melted.
Lasagna Roll Ups

Sides to serve with lasagna roll ups

These lasagna roll ups bake for 30 minutes, which gives you ample time to put together a side dish! We like serving lasagna roll ups with a crisp salad or simple sauteed vegetables. You could also go traditional Italian American with garlic bread. Here are a few of our top sides to serve with lasagna:

More pasta recipes

Love a good showy pasta? Us too! Here are a few more Italian dinner recipes that celebrate the pasta noodle:

Dietary notes

This lasagna roll ups recipe is vegetarian. For gluten-free, use gluten-free lasagna noodles.

Frequently asked questions

Can I use no-boil lasagna noodles for roll-ups?

You can, but this recipe is optimized for standard noodles. You may also want to add a few tablespoons of water to the bottom of your baking dish.

How do I reheat leftover lasagna roll-ups?

Reheat individual roll-ups in the microwave for 1-2 minutes or until heated through. Alternatively, bake them in a preheated 375°F oven for about 15 minutes.

Can I use different fillings for lasagna roll-ups?

Yes! Get creative with your fillings. Try using spinach and ricotta, sausage and peppers, or even a vegetarian filling with sauteed mushrooms or sauteed zucchini.

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Lasagna roll ups

Lasagna Roll Ups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6
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Description

Try lasagna roll ups for a fun twist on the classic dish! These individual portions are packed with cheesy goodness and make a perfect weeknight dinner. Plus, it’s a protein packed vegetarian meal!

Ingredients

  • 12 lasagna noodles (10 ounces)
  • 28-ounce can fire roasted crushed tomatoes*
  • 1 garlic clove, grated
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano, divided
  • 1 ½ teaspoons kosher salt, divided
  • 10 ounces frozen spinach
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 15 ounces ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 cups whole milk mozzarella cheese, divided
  • ½ teaspoon lemon zest
  • 1 egg
  • Chopped parsley, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F.
  2. Boil the noodles: Bring a large pot of well-salted water to a boil. Boil the noodles until just al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  3. Meanwhile, make the tomato sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, olive oil, 1 teaspoon dried oregano, and ¾ teaspoon kosher salt. Mix well until all the olive oil is incorporated.
  4. Make the filling: Thaw the spinach following the package instructions, then squeeze out as much water as possible with your fingers (the spinach should feel dry and crumbly before using it). In a medium bowl, mix it with the basil, ricotta cheese, Parmesan cheese, ½ cup mozzarella cheese, lemon zest, egg, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and fresh ground pepper.
  5. Roll the noodles: Spread half the tomato sauce in the bottom of a 9 x 13-inch baking dish. On a baking sheet, place 4 noodles. Spread ¼ cup cheese mixture down each noodle, then top with a bit of tomato sauce (see the photos). Gently roll up each noodle, then place the noodle roll into the baking dish. Repeat for each of the noodles. 
  6. Finish: Once all noodles are rolled and in the baking dish, pour the remaining tomato sauce on top, and sprinkle the remaining 1 ½ cups mozzarella on top. 
  7. Bake: Cover the pan with foil (so it’s not touching the cheese) and bake for 20 minutes. Uncover the foil and bake for 10 minutes. If desired, broil 2 minutes until the cheese is browned. Garnish with chopped parsley or basil and serve. Leftovers last refrigerated for 4 days; reheat in a 375°F oven until warmed through. You can also freeze leftovers for up to 3 months.

Notes

*If desired, you can use purchased marinara sauce instead of making your own, or make your favorite lasagna sauce with meat. If using purchased marinara, still add the 1 clove grated garlic and 1 teaspoon dried oregano to enhance the flavor.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Creamy Goat Cheese Pasta

Looking for a fast and easy dinner recipe that tastes like it took all day? This creamy goat cheese pasta…

Looking for a fast and easy dinner recipe that tastes like it took all day? This creamy goat cheese pasta is done in 20 minutes and sure to be a favorite.

Creamy goat cheese pasta

Can you ever have too many easy dinner recipes? As often as we create everyday easy dinner ideas for this website, we still have nights we don’t know what’s for dinner! So here’s a new dinner that couldn’t be easier if it tried: our 20-minute creamy goat cheese pasta.

Why we love this recipe: This pasta is so tangy and creamy, sweet from the tomatoes and lightly peppery from the fresh basil. The secret to the creaminess is that goat cheese, which brings a complexity that’s almost like a vodka sauce. Combined with chewy penne, it’s out of this world tasty!

Goat cheese pasta

Ingredient notes for goat cheese pasta

This pasta is so easy to make, essentially a stovetop version of this Instant pot pasta (if you have a pressure cooker, head over to that recipe!). For the stovetop version, it’s simply a matter of cooking up some penne, and making a quick marinara sauce at the same time. Here are a few ingredient notes:

  • Use fire roasted tomatoes if you can find them. Fire roasted tomatoes taste sweet right out of the can, and don’t require simmering for hours to get good flavor. If you can’t find fire roasted, look for the best quality crushed tomatoes you can find. You could also blend up some diced fire roasted tomatoes if you can find those.
  • Another key to this recipe is fresh basil. Adding whole fresh basil leaves to the sauce adds a peppery undertone that’s quite unlike any dried herb you can buy. You can use the remaining fresh basil leaves as a garnish for the pasta when it’s done.
  • Soft goat cheese (chevre) is the star ingredient. Look for a 4 ounce log of chevre, which is simple to find at most grocery stores.
Goat cheese pasta

Is goat cheese better for you than cow’s cheese?

So, goat cheese: is it healthier than cow’s cheese? Actually, yes! There are many benefits of goat cheese over a standard cow’s cheese like cheddar or mozzarella (via Prevention):

  • Goat cheese has more vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk (like vitamin A & B, calcium, iron, magnesium, and potassium).
  • Goat cheese has slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85), Swiss (108), and cheddar (115).
  • Goat cheese is easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure. That means even people who are lactose intolerant many times can digest goat cheese!
Goat cheese pasta

Use local goat cheese if possible

If you can find it for this goat cheese pasta, try to buy local goat cheese! Supporting local vendors is so important for the local economy: and what’s more fun than supporting local goats! We have a local goat cheese vendor at our farmers market that we love. So consider checking out your farmers market or groceries for any local goat cheese options.

How to cook pasta to al dente

Cooking pasta too long is a common mistake in the kitchen. To cook pasta to al dente, check the package instructions and then start tasting your pasta a few minutes before that! The timing listed on many packages results in rubbery pasta.

You want to catch the pasta right when it goes from crunchy to tender. It should still be slightly firm inside–but not crunchy!

Dietary notes

This goat cheese pasta recipe is vegetarian.

Frequently asked questions

What kind of goat cheese is best for pasta?

For a creamy and luxurious sauce, soft, fresh goat cheese like chèvre is ideal.

What pasta shape works best with goat cheese sauce?

Short pasta shapes like penne, fusilli, or rotini are great for holding onto the creamy goat cheese sauce. However, long pasta like spaghetti or fettuccine can also work well.

What other ingredients pair well with goat cheese pasta?

Goat cheese pairs beautifully with various flavors:

Vegetables: Roasted or sautéed vegetables like cherry tomatoes, spinach, asparagus, mushrooms, and zucchini.

Herbs: Fresh herbs like basil, thyme, oregano, and chives.

Nuts: Toasted pine nuts, walnuts, or almonds for added crunch and flavor.

Protein: Grilled chicken or sauteed shrimp.

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Creamy goat cheese pasta

Creamy Goat Cheese Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4 servings
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Description

Looking for a fast and easy dinner recipe that tastes like it took all day? This creamy goat cheese pasta is done in 20 minutes and sure to be a favorite.

Ingredients

  • 8 ounces penne pasta (regular, not whole wheat)
  • 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 cups baby spinach leaves, tightly packed (or chopped spinach)
  • 8 fresh basil leaves
  • 4 ounce goat cheese log

Instructions

  1. Bring a large pot of salted water to a boil. Boil the penne until al dente, checking a few minutes before the package instructions to see if it is tender but still firm. Drain.
  2. Meanwhile, in a large saucepan, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
  3. When the pasta is done and drained, crumble the goat cheese into the sauce and add the pasta. Stir until a creamy sauce forms. Serve immediately.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Eggplant Lasagna

This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.…

A Couple Cooks – Recipes worth repeating.

This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.

Eggplant Lasagna

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
Eggplant Lasagna

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.
Eggplant Lasagna Recipe

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.
Eggplant Lasagna Recipe

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:

This eggplant lasagna recipe is…

Vegetarian and gluten-free.

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Eggplant Lasagna

Eggplant Lasagna

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Rest time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 9 pieces
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Description

This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.

Ingredients

  • 3 tablespoons olive oil
  • 3 large garlic cloves
  • 2 tablespoons unsalted butter
  • 1 15-ounce can crushed tomatoes, fire roasted if possible
  • 1 15-ounce can tomato sauce, fire roasted if possible
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon (or oregano)
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons cornstarch (or arrowroot starch)
  • 1 3/4 pounds eggplant (2 medium)
  • 2 ½ tablespoons chopped fresh thyme
  • Zest of 1/2 lemon
  • 16 ounces (2 cups) ricotta cheese
  • ¾ cup shredded Parmesan cheese, divided
  • 2 cups (7 ounces) shredded whole milk mozzarella cheese, divided
  • ¼ teaspoon ground nutmeg
  • Fresh ground black pepper

Instructions

  1. Preheat: Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Turn down the oven: Turn down the heat to 375°F.
  6. 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.
  7. 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

A Couple Cooks - Recipes worth repeating.