Eggplant Parmesan Lasagna Recette

This incredibly easy Eggplant Parmesan Lasagna recipe uses frozen breaded eggplant and no-cook noodles for a super-tasty meal ready in under 2 hours! Layers of rich marinara, juicy tomatoes, creamy ricotta, and melty mozzarella cheese create a flavor explosion. Perfect for a weeknight dinner or a special occasion.

Préparation 25 min

Cuisson 85 min

Calories 319.8 kcal

Protéines 35g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Eggplant Parmesan Lasagna

1 (24 ounce) jar marinara sauce
1 (28 ounce) can crushed tomatoes, undrained
1 (15 ounce) container part-skim ricotta cheese
Italian Seasoning
9 no-cook lasagna noodles
1 (16 ounce) package frozen breaded eggplant slices
3 cups shredded mozzarella cheese
fresh basil leaves, for garnish (optional)
cooking spray
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
aluminum foil

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Eggplant Parmesan Lasagna? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Eggplant Parmesan Lasagna

Preheat oven to 400°F (200°C).
Lightly grease a 13x9-inch baking dish with cooking spray.
In a large bowl, combine 24 ounces of marinara sauce and 1 (28 ounce) can of crushed tomatoes with their juices.
In a separate bowl, combine 15 ounces of ricotta cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Spread 1 cup of the marinara sauce mixture evenly over the bottom of the baking dish.
Layer 3 no-cook lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Layer another 3 no-cook lasagna noodles on top of the ricotta.
Spread 1 cup of the marinara sauce mixture over the noodles.
Arrange 1 (16 ounce) package of frozen breaded eggplant slices over the sauce.
Sprinkle 1 cup of shredded mozzarella cheese over the eggplant.
Repeat layers once: 3 noodles, remaining ricotta, 3 noodles, 1 cup sauce, remaining eggplant, and 1 cup mozzarella.
Top with the remaining marinara sauce.
Cover the baking dish with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until bubbly.
Sprinkle the remaining 1 cup of mozzarella cheese over the top.
Bake for another 10 minutes, or until the cheese is melted and lightly browned.
Let cool for 20 minutes before serving.
Garnish with fresh basil, if desired.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

41g

Fat

54g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins European Italian Mediterranean The Americas American Vegetarian Summer Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Pasta Vegetables Easy European Italian Lasagna One Dish Meal Pasta Rice And Grains 3 Steps Or Less 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Eggplant Parmesan Lasagna ?

Eggplant Parmesan Lasagna prend environ 110 minutes du début à la fin — environ 25 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Eggplant Parmesan Lasagna ?

Eggplant Parmesan Lasagna contient environ 319.8 calories par portion, avec environ 35 g de protéines, 6 g de glucides et 29 g de lipides.

De quels ingrédients ai-je besoin pour Eggplant Parmesan Lasagna ?

Les principaux ingrédients de Eggplant Parmesan Lasagna sont Marinara Sauce, Tomatoes With Garlic, Ricotta Cheese, Italian Seasoning, No Boil Lasagna Noodles, Eggplants. Consultez la liste complète avec les quantités ci-dessus.