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Eggplant Lasagna with Arugula Pesto

Eggplant Lasagna with Arugula Pesto
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Eggplant Lasagna with Arugula Pesto is a vibrant, healthy twist on traditional lasagna featuring tender roasted eggplant slices as noodles, fresh peppery arugula pesto, creamy mozzarella and Parmesan cheeses, and a light tomato sauce. This vegetarian dish is easy to prepare, packed with layers of colorful textures and flavors, and perfect for a wholesome, comforting meal.

Ingredients

Scale

Eggplant Preparation

  • 2 medium-sized firm eggplants, sliced into 1/2 inch thick rounds
  • Salt, to lightly salt eggplant slices

Arugula Pesto

  • 2 cups fresh arugula leaves
  • 1/4 cup pine nuts or walnuts
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1/3 cup good-quality extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Lasagna Assembly

  • 2 cups tomato sauce (lightly seasoned marinara)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, additional for layering and topping

Instructions

  1. Prepare the eggplant: Slice the eggplants into 1/2 inch thick rounds. Lightly salt both sides of the slices and let them sit for 15 minutes to draw out excess moisture and bitterness. Pat dry with a clean towel. Roast the eggplant slices in a preheated oven at 375°F (190°C) until golden and tender, yet still holding their shape, about 15-20 minutes.
  2. Make the arugula pesto: In a food processor, combine fresh arugula leaves, pine nuts or walnuts, garlic cloves, grated Parmesan cheese, lemon juice, olive oil, salt, and pepper. Pulse until the mixture is smooth but retains a bit of texture, creating a vibrant and fresh pesto sauce.
  3. Assemble the layers: In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer roasted eggplant slices evenly on top. Spread a generous spoonful of arugula pesto over the eggplant, then sprinkle mozzarella and Parmesan cheeses. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
  4. Bake the lasagna: Bake the assembled lasagna in a preheated oven at 375°F (190°C) for 25-30 minutes or until bubbly and golden brown on top. Remove from the oven and let it cool slightly for 10-15 minutes to allow the layers to set for easier and cleaner slicing before serving.

Notes

  • Salt the eggplant slices to remove moisture and prevent watery lasagna.
  • Use fresh, high-quality arugula and olive oil for the best flavor in the pesto.
  • Layer cheeses and pesto evenly throughout to ensure balanced flavor in every bite.
  • Allow the lasagna to rest after baking to firm up the layers for better slicing.
  • Adjust mozzarella to Parmesan ratio based on desired cheesiness or sharpness.

Nutrition

Keywords: eggplant lasagna, arugula pesto, vegetarian lasagna, gluten free lasagna, healthy lasagna, baked eggplant recipe

Find it online: https://eazyummy.com/eggplant-lasagna-with-arugula-pesto/