Cheesy Aubergine Lasagne Layered with Tomato Sauce (Easy 70-Min Recipe)
Roasted aubergine, tangy tomato, creamy cheese, and golden layers create a hearty Italian-style bake for relaxed home meals.
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Cooking tools:
- Pastry brush
- Grater
- Chef's knife
- Cutting board
- Baking sheet
- Skillet
- Baking dish
- Wooden spoon
- Spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 2 medium eggplants, sliced into 3/8-inch rounds
- 1 yellow onion, finely chopped
- 2 to 3 garlic cloves, minced
- Fresh basil leaves or flat-leaf parsley, for garnish (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Kosher salt
- ground black pepper
- 1 can (14 ounces) chopped tomatoes
- 2 tablespoons tomato paste
- 7 ounces ricotta cheese or cottage cheese
- 2 1/2 ounces grated mozzarella or other melting cheese
- 2 tablespoons grated Parmesan cheese (optional)
- 6 to 8 no-boil lasagna noodles or fresh pasta sheets
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