Lasagna With Tomato Sauce and Roasted Eggplant Recipe (2024)

The first time I made this I followed the recipe and I thought it was great but it wasn't robust enough, needed more vegetables and too cheesy. So now when I make it, I add some sautéed mushrooms and garlic in the tomato sauce and add some steamed, chopped spinach to the ricotta mixture and lighten up on the mozzarella cheese. Love the eggplant prepared this way and use eggplant prepared like this for other dishes.

The eggplant sticks to the foil if you don't brush the foil with a lot of oil instead of "lightly" as recommended. Otherwise, it's a great recipe!

Made and froze this three weeks ago. Doubled the sauce and while I didn't use all of it, I wish I had. If top noodles aren't completely covered with sauce, they will be dry, almost as though uncooked. Other than that, it was enjoyed by all.

I used regular lasagne noodles which I cooked the usual way before assembling dish ( I don't like the texture of no-boil noodles). I used Asian eggplants from my garden. This is a good vegetarian version of lasagne.

This has become a summer staple in my household, with the great eggplants I can get from local farmers. It freezes well, too. I've added mushrooms sometimes, but it's fine with just the eggplant. I do use more sauce than the recipe calls for, usually a big bottle of marinara sauce. You need it to make sure the noodles turn out OK (don't forget to cover it as it bakes, too). It's a great dish!

I use an 8" or 9" foil baking pan, cover with foil and freeze. I bake and freeze several recipes when the garden explodes in eggplant. Then later bake frozen. Removing foil last 10 minutes. 450 degrees, 40 minutes.

This is one of the best lasagnas I have ever tasted. I doubled the cheese and added quite a bit more fresh basil. For the tomato sauce I also doubled the amount.
Tomato sauce- 4 to 5 cups of fresh tomato chopped
- 1/2 tablespoon of sugar
- couple glugs of olive oil
- glug of red wine
- salt/pepper
Bring to a boil and reduce until thick enough to be called sauce.

Made as written with one exception. Didn't use no boil pasta but parboiled (for 4 min) De Cecco #1 lasagna noodles, then proceeded per recipe using them. Due to parboiled noodles, didn't need to cover when baking. But all ingredients and all proportions per recipe otherwise. Simply excellent for outcome. Easy too since I did the eggplant and marinara (made my own) one day and assembled and baked the next. Rectangular pan 11.5 x 7.5. Don't omit the tiny cinnamon pinch!

Delicious recipe! I added spinach to the ricotta mixture and used regular lasagna noodles. I accidentally cut my egg plant slices too thin, so some were a bit burnt. Therefore I recommend that you make sure to cut them thicker than you would thinner.

Add tsblespoon or two of pesto to ricotta or marinara. Skip cinnamon. I make and freeze this when eggplant is abundant. Wonderful baked dish for easy winter time supper.

I agree with others, that you need more sauce, cheese, and way more ricotta. Also, I cooked my eggplant under the broiler until done. Instead of mozzarella and Parmesan, I used Whole Foods organic Italian cheese blend. Delicious.

A paradigm-shifting fact I learned from comments on another lasagne recipe is that you don’t have to pre-cook regular lasagna noodles as long as they are completely covered in sauce. Really a game changer for me because I hate pre-boiling but I think “no-boil noodles” are gross and gummy. This recipe is lovely and works best with more sauce in any case.

I used heirloom and home grown tomatoes from my garden to make the marinara sauce. It took about 30 minutes to bring the sauce to the desired thickness. I was able to use my homegrown eggplant was well. I had a problem releasing the eggplant from the foil even though I attempted to use enough oil as per one of the reader's suggestions. Froze the lasagna uncooked in a foil line lasagna pan.

Such a delicious meal! This will be my go to Lasagna recipe from now on!

The problem of everything sticking to the aluminum foil is easily solved by first wrapping the glass dish with parchment paper then aluminum foil over that.

Disclosure: I haven't baked this yet (I prepped it last night for a dinner party and am going to put it in the oven soon). But I doubled the ricotta mixture, which was wholly necessary. I would have also tripled the sauce, and I don't think the mozzarella is really optional. But I loved the method for roasting the eggplant, and the ricotta mixture tasted great -- the dash of cinnamon is genius!

I doubled the recipe, but, per the notes almost quadrupled the tomato sauce. Used no-boil lasagna noodles, added steamed spinach to the ricotta (fresh from Citarella). Used fresh mozzarella, which was impossible to grate, so just sliced-shredded it. Use plenty of chopped basil. It did not overwhelm. Probably used more Parmesan than specified, but didn’t measure. I baked it in a 9 x 13 x 5 Pyrex dish. Used large eggplants, and peeled them, which made them far easier to slice.

Excellent as is. Used last jar of tomato sauce from last summer’s garden. Eggplant was great, and I can see adding mushrooms as one person commented .

Incredible! Use all fresh basil, mozz and parm if it’s available. I used a lot more ricotta than it called for just to finish all of the container. Added a cup or so of thinly sliced shrooms because I was a little short on eggplant. Totally recommend this recipe.

Having made this recipe twice as written, I would not change it all. Doubling the sauce or ricotta, as some readers suggest, would diminish the roasted eggplant--what I like best about the dish.

Added sautéed mushrooms and onion. Used nutmeg (usually a go-to in my lasagne, meatballs, ...) instead of cinnamon. Pecorino instead of parmesan, another preference for me, and no mozzarella.

Doubled the ricotta mixture and definitely could’ve used more marinara sauce. I added garlic and green peppers and loved it!

"Toss the eggplant in a bowl with the olive oil" didn't work too well. The oil soaked into a few slices of eggplant and the rest were dry. Brush each piece with a pastry brush (both sides) worked much better.

doubled recipe for 9x13 pan. Used about 2 1/2 pounds of eggplant, 2 24-oz jars of tomato garlic pasta sauce, and used regular lasagna noodles, uncooked. Added some sauteed sliced onions, a diced sauteed green pepper, and a minced clove of garlic, along with some fresh basil leaves. Let it cook for about 1 1/4 hours, covered with foil, and uncovered for last 10 minutes.

I am italian. This lasagna is rich, heartful and not too cheesy. My husband recognized immediately the cinnamon taste although i used less than tiny! So i suggest nutmeg instead, often used in italian kitchens and more appreciated. I also added ricotta salata and omitted to salt the regular ricotta. To make it more tasty , why not add some salsiccia? I will do so next time!

If you use only one eggplant, you'll need a few mushrooms too. Also, you can reduce waste by reusing the foil from the eggplants to cover the lasagna while it is baking.