Eggplant Arugula Pesto Lasagna (Printable Version)

Tender eggplant, vibrant spinach, and basil-infused arugula pesto meld in this crowd-pleasing vegetarian layered bake.

# Ingredients:

→ Roasted Eggplant

01 - 3 large eggplants (approximately 1.36 kg total)
02 - 1 teaspoon fine sea salt
03 - 2 tablespoons olive oil or olive oil spray

→ Spinach Filling

04 - 1 tablespoon olive oil
05 - 1 onion, diced
06 - 4–8 garlic cloves, roughly chopped
07 - 170 g baby spinach (about 2 large handfuls)
08 - 1/4 teaspoon salt, plus more to taste
09 - 1/4 teaspoon ground black pepper, plus more to taste
10 - 1/4 teaspoon red pepper flakes (optional)

→ Ricotta Mixture

11 - 450 g whole milk ricotta (or vegan tofu ricotta)
12 - 1 large egg
13 - 1/4 cup fresh basil, chopped
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground nutmeg
16 - 1/4 teaspoon ground black pepper

→ Assembly

17 - 700 ml jar marinara sauce (about 3 cups)
18 - 8 no-boil lasagna noodles (gluten-free or regular, cooked al dente if not no-boil)
19 - 150–200 g grated mozzarella (or meltable vegan cheese)
20 - 30–45 g pecorino cheese (or Parmesan)
21 - 1/4–1/2 teaspoon chili flakes (optional)

→ Arugula Almond Pesto

22 - 1 large garlic clove
23 - 1/4 cup toasted almonds, pine nuts or smoked almonds
24 - 1/2 cup fresh basil leaves, packed
25 - 1 cup fresh arugula, packed
26 - 1 teaspoon finely grated lemon zest
27 - 1 tablespoon fresh lemon juice
28 - 80–120 ml mild olive oil
29 - 1/4 teaspoon salt, or to taste
30 - 1/4 teaspoon cracked black pepper

# Steps:

01 - Preheat oven to 200°C. Slice eggplants lengthwise into 1.5 cm thick slices. Arrange on two parchment-lined baking trays and sprinkle evenly with half the salt. Flip slices, distribute remaining salt, and let sit for 15–20 minutes until damp. Pat dry with paper towels, brush or mist both sides lightly with olive oil. Roast in the center of the oven for 30–40 minutes, flipping once, until golden and tender. Monitor closely as slices cook at different rates.
02 - While eggplant roasts, heat olive oil in a large skillet over medium heat. Sauté diced onion for 5–7 minutes until translucent. Add minced garlic and cook until aromatic, about 1 minute. Incorporate baby spinach, reduce heat, and cook gently until wilted. Season with salt, black pepper, and red pepper flakes if desired. Remove from heat.
03 - In a medium bowl, combine ricotta, egg, chopped basil, salt, nutmeg, and black pepper. Mix until just combined and set aside.
04 - Brush or spray a 23x33 cm (9x13 inch) baking dish with olive oil. Spread 180 ml marinara sauce on the base. Arrange half of the lasagna noodles to cover. Add a thin layer of marinara sauce. Layer half the roasted eggplant over the pasta. Dot with half the ricotta mixture. Spread all the prepared spinach filling evenly. Sprinkle with 60–90 g mozzarella and 15 g pecorino. Add the remaining noodles, cover with another 180 ml marinara sauce, then arrange the remaining eggplant. Pour over the remaining marinara and dot with the rest of the ricotta. Top with extra chili flakes, 60–75 g mozzarella, and 15 g pecorino.
05 - Cover the dish with foil (use parchment first if the lasagna reaches the rim) and bake at 190°C for 45–50 minutes. Uncover and continue to bake for an additional 10–20 minutes until the top is golden and the dish is bubbling.
06 - During baking, place garlic, almonds, basil, arugula, lemon zest, lemon juice, olive oil, salt, and pepper in a food processor. Pulse until combined, adjusting oil for desired consistency. The pesto should remain slightly textured.
07 - Allow the lasagna to rest for 5 minutes before slicing. Serve with dollops of arugula pesto or offer the pesto alongside.

# Notes:

01 - For a ketogenic variation, omit lasagna sheets and increase eggplant for layered structure.
02 - Vegan adaptations include substituting tofu ricotta and non-dairy cheese.
03 - If using unsweetened marinara, add up to 2 teaspoons maple syrup to balance acidity.
04 - Reheat leftovers covered at 175–190°C for 25–30 minutes or microwave in portions.
05 - Mushrooms or cooked ground meat may be added to the spinach filling for enhanced flavor.

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