Description
This easy eggplant lasagna with Impossible meat, spinach ricotta, and tomato sauce is a hearty, nutritious twist on a classic comfort food—with dairy-free options!
Ingredients
Units
Scale
For the Eggplant:
- 2 large eggplants, sliced lengthwise into 3/4-inch thick slices
- Olive oil, for brushing
- Salt and pepper, to taste
For the Meat Sauce:
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 1 (12 oz) package Impossible Burger (or preferred plant-based ground meat)
- 1/2 of a 28-oz can of tomato puree (about 1 3/4 cups)
- 1/2 cup low-sodium beef broth (see substitution for vegans or vegetarians in notes)
For the Ricotta Mixture:
- 1 (15 oz) container whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen chopped spinach, thawed and squeezed of excess water
- Pinch of salt
For Assembly:
- Remaining tomato puree
- 1 cup shredded mozzarella cheese
- Additional Parmesan, for topping
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400°F (204°C).
- Prepare the eggplant: Slice eggplants lengthwise into ¾-inch thick slices. Line a baking sheet with parchment paper. Brush both sides of each slice with olive oil and season lightly with salt and pepper. Roast in the oven for 15 minutes, or until browned and softened. Remove and let cool. Lower oven temperature to 375°F (190°C).
- Make the meat sauce: In a large frying pan, heat 1 tablespoon of oil over medium heat. Add diced onion and sauté until soft and translucent. Add the Impossible Burger and cook until browned. Stir in ½ the can of tomato puree and ½ cup of beef broth. Reduce heat to low and simmer for 15 minutes.
- Mix the ricotta filling: In a medium bowl, add the drained spinach, ricotta, grated Parmesan, and a pinch of salt. Mix until fully combined. Set aside.
- Layer the lasagna: In a 10×7-inch baking dish, spread a few spoonfuls of meat sauce to coat the bottom. Add a layer of roasted eggplant slices. Spread a layer of the spinach ricotta mixture. Spoon meat sauce on top. Repeat the layers until the eggplant slices are used up.
- Finish with sauce and cheese: Top the final layer with remaining tomato puree, shredded mozzarella, and grated Parmesan.
- Bake: Cover loosely with foil and bake at 375°F for 30–35 minutes. Remove foil and bake an additional 5–10 minutes to brown the top.
- Rest & serve: Let lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil and serve warm.
Notes
For beef broth, use 1/2 tsp of Better Than Bouillon Vegetarian No Beef Base + 1/2 cup boiling water.