Sheet Pan Eggplant Lasagna from Skinnytaste Simple
- 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
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.
Instead of the typical sky-high pile of noodles, sauce, and cheese, this unexpected and easy lasagna layers no-boil lasagna noodles and sliced eggplant in a sheet pan, creating a thin, lightened-up version of a family favorite.