This Sheet Pan Eggplant Lasagna from Gina Homolka’s new cookbook, Skinnytaste Simple, is a great recipe to feed to a crowd (like a hungry family!), it’s low-maintenance, and everything happens on a single sheetpan! Genius!
Sheet Pan Eggplant Lasagna from Skinnytaste Simple
If you’re looking for a delicious, easy-to-make meal that’s also healthy, you need to try the Sheet Pan Eggplant Lasagna recipe from the new cookbook Skinnytaste Simple. This recipe is perfect for busy families who want to enjoy a home-cooked meal without spending hours in the kitchen.
This eggplant lasagna lasted us 3 nights and was a total crowd pleaser. 10/10!
One of the best things about this recipe is that it’s all made in one sheetpan, which means easy clean up. No need to worry about a big mess in the kitchen. And the taste? Absolutely amazing. The eggplant is cooked to perfection, with just the right amount of seasoning and delicious marinara sauce.
If you’re not a fan of eggplant, this recipe might just change your mind. It’s so delicious, you’ll be excited to eat eggplant again! And your family will love it too. So why not give it a try? You won’t be disappointed!
Sheet Pan Eggplant Lasagna from Skinnytaste Simple
Ingredients
- 1 1/2 pounds eggplant 2 medium or 1 large, sliced lengthwise into slabs 1/4 inch thick
- 1 15-ounce container part-skim ricotta cheese
- 2 ounces Parmesan cheese grated (1/2 cup)
- 2 1/2 cups shredded part-skim mozzarella cheese 10 ounces
- 1 large egg
- 4 cups good-quality jarred marinara sauce
- 16 no-boil lasagna noodles about 10 ounces, from 1 or 2 boxes
Instructions
- Preheat the oven to 425°F. Line two large 13 x 18-inch sheet pans with parchment paper. Divide the eggplant slices between the sheet pans. Spray both sides very lightly with oil and season with 1⁄4 teaspoon kosher salt and freshly ground black pepper to taste.
- Cover the sheet pans tightly with foil and bake until the eggplant is tender, 10 to 12 minutes. Transfer all the eggplant to one pan and use the other for the lasagna.
- Meanwhile, in a medium bowl, mix together the ricotta, Parmesan, 1 cup of the mozzarella, and the egg until thoroughly combined. Season with 1⁄4 teaspoon kosher salt and 1⁄2 teaspoon freshly ground black pepper.
- Spray the empty sheet pan lightly with oil.
- Spread 1 cup marinara over the bottom of the pan.
- Arrange half the lasagna noodles (about 8 sheets) so that they cover the whole pan (some overlap is fine), then top with half of the eggplant slices. Dollop the ricotta mixture evenly over the top, then pour over 11⁄2 cups of the marinara sauce. Repeat with the remaining lasagna noodles, then the remaining eggplant, and finally top with the remaining 11⁄2 cups marinara. Wrap tightly with foil. Bake until the noodles are tender, about 30 minutes.
- Uncover, sprinkle with the remaining 11⁄2 cups mozzarella, and bake until the cheese is melted and lightly browned, 5 to 7 minutes.
- Let the lasagna sit for 10 minutes before slicing. Cut into 8 pieces and serve immediately.
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