Eggplant Veggie Lasagna with Basil Pesto

This Eggplant Parmesan recipe is incredibly flavorful, healthy, and surprising simple!
This Eggplant Parmesan recipe is flavorful, healthy, and surprisingly simple!

Some have said that they would choose this veggie lasagna with eggplant and fresh basil as their last meal on earth. It is truly one of those summer meals that never grows old. In fact, my kids suggest I make it at the mere suggestion that an eggplant recipe is a possibility. Now that we have summer squash growing like crazy, I’m going to make this with zucchini, too.

Eggplant Veggie Lasagna: Healthy, Delicious, and Easy

The thing I love most about this recipe is that is chock full of healthy ingredients – fresh vegetables along with the protein and calcium added from the stretchy gooey mozzarella and salty creamy ricotta cheese. Yes, it’s healthy and delicious… but to add to that, it’s easy!

A one-pot healthy delicious and EASY meal: could any busy mother ask for more? Additionally, it’s also great for a low-carb or gluten-free diet because you omit the pasta. The eggplant replaces the lasagna noodles and adds extra fiber.

If you don’t have eggplant on hand or aren’t a fan of eggplant, you can substitute other vegetables such as zucchini or butternut squash for the pasta layer. Also feel free to add veggies of your choice, such as spinach, mushrooms, onions, or red peppers. Bell pepper is a great source of vitamin C.

A one-pot healthy delicious and EASY meal: could any busy mother ask for more?

You can find this and many more easy recipes in my latest cookbook, Harvest.

How can a one-pot-meal taste so fantastically! Fresh ingredients. It's that easy and simple!! Eggplant Lasagna is a great way to show off summer's tastes.
How can a one-pot-meal taste so fantastically! Fresh ingredients. It’s that easy and simple!! Eggplant Lasagna is a great way to show off summer’s tastes.

How to Make Vegetarian Lasagna Even Easier

Last week was one of those weeks for me. You know, the kind of week that everyone has to have every now and then, if you get my drift. Well, seeking comfort, I wanted this meal, but I really didn’t feel like sautéing the eggplant. I just wanted a dish I could throw together and have it turn out marvelously.

Fortunately, I keep pesto (recipe below) at all times in my freezer and always have crushed tomatoes canned and ready for use in the pantry for a quick marinara sauce. As a result, eggplant lasagna was just a few minutes away!

First, I placed the seasoned eggplant in a microwave-proof bowl and allowed the eggplant to release its juices. Then I drained the eggplant and proceeded with the layering instructions below. The results were superb! No problems at all.

Another Shortcut to Try

My mother-in-law, who is an excellent cook, had been making my recipe all summer. It turns out that she came up with her own shortcut. She told me that the last time she made this dish, she just peeled and sliced the eggplant and continued with the recipe as if she had sautéed the eggplant. She reported that the result was excellent. Who can argue with simplicity?

Note that larger eggplants may be bitter. However, if you have a large eggplant, you can make it work. Simply salt the eggplant and let it sit for a few minutes to draw some of the liquid out. Then dry the eggplant with a paper towel and proceed with the recipe instructions.

Two Versions – One Delicious Vegetable Lasagna

Side by side, the sautéed eggplant is more flavorful, but if you find yourself short of time, the other version is a very close second. Sautéing and roasting always brings out flavors to their maximum potential. However, I just want to say, don’t let lack of time keep you from this delicious dish!

Don't get me wrong, I love my meat dishes, but Eggplant Lasagna is just as satisfying as any dish with meat! You will be amazed at the satisfaction this dish promises!
Don’t get me wrong, I love my meat dishes, but Eggplant Lasagna is just as satisfying as any dish with meat! You will be amazed at the satisfaction this dish promises!

My Harvest Cookbook has over 100 recipes like this one! I hope you’ll check it out!

Don't get me wrong, I love my meat dishes, but Eggplant Lasagna is just as satisfying as any dish with meat! You will be amazed at the satisfaction this dish promises!

Eggplant Lasagna

The thing I love most about this recipe is that is chock full of healthy ingredients – fresh vegetables along with the protein and calcium added from the stretchy gooey mozzarella and salty creamy ricotta cheese. Yes, it's healthy and delicious… but to add to that, it's easy!
5 from 1 vote
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

  • 3 tablespoons olive oil , plus more for sautéing
  • 1 tablespoon fresh oregano , chopped
  • 1 teaspoon salt fresh thyme , chopped
  • ½ teaspoons Kosher salt
  • ½ teaspoon freshly ground pepper
  • 3 medium eggplant
  • 1 pint (2 cups) drained crushed tomatoes
  • 1 cup basil pesto (recipe follows)
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese , shredded
  • Fresh basil , for garnish

Instructions
 

  • Preheat oven to 350 degrees.
  • Slice eggplant into 1/8 inch slices using a very sharp knife or mandolin.
  • In a large bowl mix olive oil, oregano, thyme, salt, and pepper. Toss eggplant in mixture.
  • Heat a nonstick sauté pan over high heat. When oil is simmering place eggplant and sauté until pliable.
  • Spoon about ½ cup tomato sauce on bottom of 9×11 baking dish. Place a layer of eggplant then more tomato sauce. Dollop ricotta and pesto using about 1/3 of each ingredient. Add another layer of eggplant slices and repeat twice more with the tomato, ricotta, and pesto. Top with mozzarella cheese.
  • Bake for 35 to 40 minutes or until cheese is bubbly and lightly browned. Garnish with fresh basil leaves. Sprinkle with parmesan cheese and red pepper flakes if you like.
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Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!

Basil Pesto to the Rescue

Basil pesto has pulled me out of quite a few predicaments. I’ve had out of town friends call to tell me they are stopping by the house on their way home from a beach trip and it will be right during the dinner hour. Having basil pesto on hand is a lifesaver in instances like this.

It’s incredibly versatile.  I like to serve it over hot noodles, with eggplant parmesan, fried squash or over eggs for an easy, beautiful breakfast. Basil is easy to grow, making pesto that much easier to keep on hand. 

Below are a few bullet points to keep in mind if you choose to add homemade pesto to your kitchen arsenal.

  • To store pesto: Place a thin layer of olive oil over pesto and store pesto in refrigerator.  The oil will keep the pesto from browning.
  • To freeze pesto: Line an ice cube tray with plastic wrap and fill each pocket with pesto. Freeze, remove from tray, and store in freezer bag for up to three months. This will give you handy individual portions to thaw as needed.
  • Note: If you are going to freeze, omit the cheese and add it after the pesto has thawed. The thawed pesto will be a bit runny, but it will thicken once you add the cheese.
  • Tip for the garden: Basil is an excellent insect repellent for us and our plants!

Basil Pesto

This freezable basil pesto can be a lifesaver to have on hand for impromptu guests. Because the cheese is omitted, the pesto will be a bit runny; it will thicken once you thaw and process with cheese.
5 from 1 vote
Course Condiment
Cuisine Italian

Ingredients
  

  • ¼ cup pine nuts
  • 3 cloves garlic
  • cups basil leaves
  • 1 cup Romano cheese
  • ½ teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • ¾ cup extra-virgin olive oil

Instructions
 

  • In a food processor fitted with the steel blade, place pine nuts, garlic, basil, Romano, salt and pepper. Slowly feed olive oil through feed tube of processor and pulse until pureed.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!

 

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4 Comments

  1. Ruthlynn Savoy says:

    I love your pesto recipe.However, pine nuts are very expensive and sometimes are not real pine nuts. The faux pine nuts are imported from China and can cause “pine mouth” to some people. Instead of pine nuts I use black walnuts in my pesto. Same nutty texture and flavor and no risk of “pine mouth”.

    1. Thanks for your comment. Pine nuts are originally used for pesto but I use whatever nut is being harvested at the time I make the pesto or whatever I have on hand. Walnuts are fabulous for pesto.

  2. 5 stars
    We made this over the weekend. It was so yummy that we ate the leftovers for breakfast the next day!

    1. I’m so glad you enjoyed it! I’m going to try it for breakfast too!! Sounds great! Thanks for trying it and commenting!

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