Easy Eggplant Lasagna with Arugula Pesto Recipe

If you’re searching for a meal that combines fresh flavors, healthy ingredients, and comforting layers, this Eggplant Lasagna with Arugula Pesto recipe is an absolute must-try. It brings together tender slices of roasted eggplant in place of traditional noodles, vibrant arugula pesto bursting with peppery freshness, and melty cheese that makes every bite a winner. Whether you’re cooking for family, friends, or just yourself, this dish is simple to prepare, wonderfully filling, and packed with colors and textures that make dinner extra special tonight.

Why You’ll Love This Recipe

• Healthy and wholesome: Uses nutrient-rich eggplant and fresh arugula pesto for a lighter twist on lasagna without sacrificing flavor.
• Easy to prepare: Minimal ingredients combined with straightforward steps make it perfect for weeknight dinners or casual entertaining.
• Vegetarian-friendly: Loaded with vegetables and cheese, it suits those looking to cut down on meat without missing out.
• Vibrant flavors: The peppery arugula pesto adds a fresh, zesty kick that balances the creaminess of the cheese and roasted eggplant.
• Customizable layers: Adapt the recipe by adding your favorite veggies or switching up cheeses for a personalized touch.

Ingredients You’ll Need

This recipe relies on simple, easy-to-find ingredients, each contributing something special. From the silky texture of roasted eggplant to the bright, herby notes of homemade arugula pesto, every element shines on its own and together as a whole.

• Eggplant: Choose medium-sized, firm eggplants that roast up tender but hold their shape beautifully as layers.
• Arugula leaves: Fresh arugula brings a peppery punch to the pesto that lifts the entire dish.
• Pine nuts or walnuts: Adds creamy, buttery undertones and a touch of crunch in the pesto.
• Garlic: Essential for depth and savory warmth both in the pesto and overall flavor.
• Olive oil: Use good-quality extra virgin olive oil for a smooth texture and rich taste.
• Parmesan cheese: Adds nutty, salty notes that complement the fresh pesto and eggplant layers.
• Mozzarella cheese: For melty, gooey layers that make the dish irresistibly satisfying.
• Tomato sauce: Choose a simple, lightly seasoned marinara to keep the focus on fresh flavors.
• Lemon juice: Provides brightness to the pesto and balances out the richness.
• Salt and pepper: To season each component just right and enhance natural tastes.

Variations for Eggplant Lasagna with Arugula Pesto

This Eggplant Lasagna with Arugula Pesto is wonderfully adaptable, so don’t be shy about tweaking it to your taste or dietary preferences. It’s a great base for endless variations to make the dish your own culinary creation.

• Vegan adaptation: Swap mozzarella and Parmesan for plant-based cheeses or use cashew cream instead.
• Added protein: Incorporate cooked lentils or crumbled tempeh between layers for a heartier meal.
• Spicy kick: Toss chili flakes or fresh jalapeño into the pesto for those who love heat.
• Different greens: Substitute kale, spinach, or basil for arugula if you prefer a milder or earthier flavor.
• Extra veggies: Include thin zucchini slices, mushrooms, or roasted red peppers for more color and texture.

How to Make Eggplant Lasagna with Arugula Pesto

Step 1: Prepare the eggplant

Start by slicing the eggplant into 1/2 inch thick rounds. Lightly salt both sides and let them sit for 15 minutes to draw out excess moisture and bitterness, then pat dry. Roast the slices in the oven until golden and soft but still holding their shape—this keeps the layers moist without becoming soggy.

Step 2: Make the arugula pesto

In a food processor, combine fresh arugula, pine nuts, garlic, grated Parmesan, lemon juice, olive oil, salt, and pepper. Pulse until smooth but still with a bit of texture—this vibrant sauce is what makes the lasagna uniquely fresh and full of character.

Step 3: Assemble the layers

In a baking dish, start with a thin layer of tomato sauce, then add a layer of roasted eggplant slices. Spread a generous spoonful of arugula pesto over the eggplant, followed by a sprinkle of mozzarella and Parmesan. Repeat these layers until all ingredients are used, ending with cheese on top.

Step 4: Bake and serve

Bake the lasagna at 375°F (190°C) for about 25-30 minutes, until bubbly and golden on top. Let it cool slightly before slicing so the layers set perfectly, making serving easier and more elegant.

Pro Tips for Making Eggplant Lasagna with Arugula Pesto

• Salt the eggplant: Drawing out moisture prevents watery lasagna and enhances texture.
• Use fresh ingredients: The quality of arugula and olive oil greatly impacts the pesto’s flavor.
• Layer evenly: Distribute cheese and pesto consistently to ensure balanced bites throughout the dish.
• Let it rest: Allow the lasagna to cool for 10-15 minutes after baking to firm up layers and improve slicing.
• Customize cheese amounts: Adjust the ratio of mozzarella to Parmesan based on how gooey or sharp you prefer.

How to Serve Eggplant Lasagna with Arugula Pesto

Garnishes

A sprinkle of toasted pine nuts or fresh arugula leaves on top adds an inviting crunch and brightness just before serving. A drizzle of extra pesto can also elevate presentation and flavor.

Side Dishes

This dish pairs wonderfully with a simple mixed green salad dressed in lemon vinaigrette or roasted vegetables like asparagus or cherry tomatoes for a satisfying, colorful meal.

Creative Ways to Present

Serve individual portions in small cast-iron skillets or ramekins for a charming, rustic feel. Or present the whole dish out of a beautiful ceramic baking dish alongside crusty bread to soak up every drop of sauce and pesto.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Eggplant Lasagna with Arugula Pesto covered in the refrigerator for up to 3 days. It tastes even better the next day as flavors continue to meld.

Freezing

This lasagna freezes well for up to two months. Wrap tightly with foil and plastic wrap before freezing to maintain freshness and prevent freezer burn.

Reheating

Reheat leftovers in a 350°F (175°C) oven covered with foil until warmed through to keep the layers moist and the cheese gooey, or microwave with a damp paper towel over the top for quicker results.

FAQs

Can I use regular basil pesto instead of arugula pesto?

Yes, basil pesto works fine as a substitute, but the unique peppery flavor of arugula adds a refreshing twist that complements the eggplant particularly well.

Is this recipe gluten-free?

Absolutely! Since this eggplant lasagna uses roasted eggplant slices instead of pasta, it’s naturally gluten-free and a great option for those avoiding gluten.

How do I make the recipe vegan?

Simply replace mozzarella and Parmesan with your favorite plant-based cheese alternatives or use a creamy cashew sauce to maintain richness without dairy.

Can I prepare the pesto ahead of time?

Yes, make the arugula pesto up to two days in advance and store it in an airtight container in the refrigerator; just give it a stir before assembly.

What’s the best way to slice the eggplant for this lasagna?

Cut the eggplant into uniform 1/2 inch thick rounds for even roasting and layering, ensuring consistent texture and cooking time.

Final Thoughts

This Eggplant Lasagna with Arugula Pesto is such a rewarding dish to make and enjoy. Its fresh, vibrant flavors paired with comforting layers make every bite feel like a little celebration. Give this recipe a try tonight—you might just find your new favorite way to serve up lasagna with a healthy, delicious twist.

Related Posts

• 5 Easy Zucchini Noodles Recipes to Try Today
• Easy Air Fryer Honey Garlic Chicken Thighs Recipe
• Best Spinach Artichoke Stuffed Chicken Recipe

Print