Hearty Vegetarian Eggplant and Pesto Lasagna
Discover a delightful twist on a classic Italian dish with our Hearty Vegetarian Eggplant and Pesto Lasagna. This recipe is a fantastic way to embrace the flavors of roasted vegetables, creamy cheeses, and rich sauce—all layered between no-boil lasagna noodles. Don't let the eggplant dissuade you; even the most discerning palates will be swayed by the comforting texture and vibrant flavors. Perfect for meal prepping, you can assemble this lasagna ahead of time and store it in the refrigerator or freezer. When you're ready to enjoy it, simply bake until it’s piping hot and bubbly. Ideal for family dinners or potlucks, this dish is guaranteed to impress vegetarians and meat lovers alike. Let's dive into a delicious culinary journey!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
eggplants
3 (sliced into 1/4-inch thick slices)
roasted red peppers
1 (24-ounce) jar (drained well and chopped)
Newman's Own Socarooni Spaghetti Sauce
48 ounces
no-boil lasagna noodles
1 (8-ounce) package
shredded mozzarella cheese
4 cups (divided)
pesto sauce (Butoni)
1 (7-ounce) container
grated Pecorino Romano cheese
3/4 cup
butter
3 tablespoons
flour
1/3 cup
milk
2 1/2 cups
Instructions
1
Preheat your oven to 350°F (175°C).
2
Slice the eggplants into 1/4-inch thick slices. Spray each side with cooking spray (like Pam). Broil the slices in batches until they are soft and golden brown, about 3-5 minutes per side. Set aside to cool.
3
In a large lasagna pan, start layering your ingredients as follows: spread 1/3 of the spaghetti sauce on the bottom.
4
Place a layer of 1/3 of the no-boil lasagna noodles over the sauce.
5
Add another layer of 1/3 of the spaghetti sauce over the noodles.
6
Layer half of the roasted eggplant slices on top of the sauce.
7
Sprinkle half of the shredded mozzarella cheese over the eggplant layer.
8
Repeat the layering process: another 1/3 of the lasagna noodles, the remaining spaghetti sauce, and add the chopped roasted red peppers.
9
Add the final layer of lasagna noodles, followed by the remaining eggplant slices.
10
Spread the pesto sauce evenly over the top layer of eggplant.
11
Prepare the white sauce by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes.
12
Gradually whisk in the milk, stirring continuously until the mixture thickens.
13
Remove from heat and stir in the grated Pecorino Romano cheese until melted and smooth.
14
Pour the white sauce over the entire lasagna, ensuring all layers are covered.
15
Cover the pan with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 30 minutes or until bubbling.
16
Remove the foil and continue baking for an additional 10 minutes for a golden top. Allow to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Hearty Vegetarian Eggplant and Pesto Lasagna?
It is a delightful vegetarian twist on a classic Italian dish featuring roasted eggplant, creamy cheeses, pesto, and no-boil lasagna noodles.
Is this recipe suitable for vegetarians?
Yes, this recipe is completely vegetarian and designed to appeal to both vegetarians and meat lovers.
How many eggplants do I need for this recipe?
You will need 3 eggplants, sliced into 1/4-inch thick slices.
How should the eggplant be prepared?
The eggplant should be sliced into 1/4-inch thick rounds, sprayed with cooking spray, and broiled for 3-5 minutes per side until soft and golden brown.
What kind of spaghetti sauce is recommended?
The recipe calls for 48 ounces of Newman's Own Socarooni Spaghetti Sauce.
Do I need to boil the lasagna noodles?
No, this recipe specifically uses a 1 (8-ounce) package of no-boil lasagna noodles.
What type of peppers are used in this lasagna?
A 24-ounce jar of roasted red peppers, well-drained and chopped, is used for one of the layers.
How much mozzarella cheese is required?
The recipe requires 4 cups of shredded mozzarella cheese, which should be divided during the layering process.
What brand of pesto sauce is suggested?
The recipe suggests using one 7-ounce container of Butoni pesto sauce.
What ingredients are used for the white sauce?
The white sauce is made from 3 tablespoons of butter, 1/3 cup of flour, 2 1/2 cups of milk, and 3/4 cup of grated Pecorino Romano cheese.
How do I make the white sauce?
Melt butter, whisk in flour for 2 minutes, gradually whisk in milk until thick, then stir in the Pecorino Romano cheese until smooth.
What is the oven temperature for baking the lasagna?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the lasagna need to bake?
The lasagna should bake covered for 30 minutes, followed by an additional 10 minutes uncovered.
Can I meal prep this lasagna?
Yes, you can assemble the lasagna ahead of time and store it in the refrigerator or freezer until ready to bake.
How do I prevent the aluminum foil from sticking to the cheese?
You can spray the aluminum foil with cooking spray before covering the lasagna pan.
What is the first layer of the lasagna?
The layering starts with spreading 1/3 of the spaghetti sauce on the bottom of a large lasagna pan.
Where does the pesto sauce go in the layers?
The pesto sauce should be spread evenly over the final layer of roasted eggplant slices.
How thick should the eggplant slices be?
The eggplants should be sliced to a thickness of 1/4-inch.
What type of cheese is used in the white sauce?
Grated Pecorino Romano cheese is stirred into the white sauce until melted.
How long do I broil the eggplant?
Broil the eggplant slices in batches for 3 to 5 minutes per side.
How many layers of noodles are in this recipe?
The recipe involves three distinct layers of no-boil lasagna noodles.
What size jar of roasted red peppers is needed?
The recipe specifies a 24-ounce jar of roasted red peppers.
Is the lasagna supposed to be bubbling when finished?
Yes, the lasagna should be baked until it is piping hot and bubbling.
Should I let the lasagna cool before serving?
Yes, you should allow the lasagna to cool slightly after removing it from the oven for easier serving.
How many ounces of spaghetti sauce are used in total?
A total of 48 ounces of spaghetti sauce is used across the various layers.
Is the white sauce poured over the entire lasagna?
Yes, the finished white sauce is poured over the entire lasagna to ensure all layers are covered.
What is the specific brand of sauce mentioned in the ingredients?
The recipe mentions Newman's Own Socarooni Spaghetti Sauce.
Does the recipe include fiber or calorie information?
No, the current nutrition facts for calories, fiber, fat, and protein are not specified in the provided data.
Can I freeze this dish for later?
Yes, the description states that this lasagna is ideal for freezing and can be baked when needed.
What makes this lasagna a 'delightful twist'?
The combination of roasted eggplant, pesto sauce, and a homemade Pecorino white sauce provides a unique flavor profile compared to traditional lasagna.