Skillet Eggplant Lasagna
Hi there! Recently I asked what you wanted to see here and a lot of you said simple time saving recipes. I have a delicious one for you today. Today’s recipe is also a ONE POT MEAL ! We are using no boil lasagna noodles which make everything come together with hardly any clean up. Now this recipe is vegetarian, but you can always replace the eggplant for Italian sausage.
1 large eggplant, cubed
1 jar of marinara pasta sauce
No boil Lasagna noodles
8 oz Ricotta cheese
1 cup shredded provolone & mozzarella mixture, plus a little more
1 onion, chopped
4 cloves of garlic, chopped
4 oz fresh spinach (1/2 bag)
2-3 Roma Tomatoes, sliced
1 tbsp olive oil
1 tsp each dried basil & oregano, divided
1/2 tsp red pepper flakes
Fresh Basil for topping
Sprinkle cubed eggplant with salt and set aside. In another dish mix 1/2 tsp each of dried basil and oregano with the ricotta and set aside. After at least 20 minutes, using a paper towel squeeze any water from eggplant.
Preheat oven to 400F
Heat skillet & olive oil. Add eggplant and cook for approx 5 minutes on high heat.
Lower heat to medium and add onions, garlic, pinch of salt, and 1/2 tsp each of red pepper flakes, dried basil, and oregano cooking until onions are translucent (approx 3 minutes).
Reduce the heat to low and add spinach cooking until wilted (approx 2 minutes)
Remove the eggplant mixture from the skillet and place in a bowl
Cover the skillet with 1/4 jar of sauce and add the rest of the sauce to the eggplant mixture.
Begin assembling your lasagna on top of the sauce in the following order: Noodles —> 1/3 eggplant mixture —> 1/2 ricotta —> mozz/provolone —> Noodles —> 1/3 eggplant mixture —> 1/2 ricotta—> mozz/provolone —> noodles —> 1/3 eggplant mixture and top with extra mozz
Bake 400F for 40 minutes
Top with fresh basil!
There you have it! I have posted a video tutorial to my IGTV channel over on Instagram (click here).
If you try out this recipe tag me on IG @thevintagefork.