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Eggplant Lasagna with Arugula Pesto

Eggplant Lasagna with Arugula Pesto
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Eggplant Lasagna with Arugula Pesto is a fresh, light twist on classic Italian lasagna that substitutes pasta with roasted eggplant slices layered with vibrant, peppery arugula pesto, creamy ricotta, and melty mozzarella. This vegetarian-friendly dish boasts reduced carbs, enhanced fiber, and antioxidants, making it a flavorful and healthy meal perfect for dinner or entertaining guests.

Ingredients

Scale

Eggplant Layers

  • 2 large fresh, firm eggplants, sliced thinly
  • Salt, to taste

Arugula Pesto

  • 4 cups fresh arugula leaves
  • 1/3 cup toasted pine nuts
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste

Cheese Mixture

  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the Eggplant: Slice the eggplant into thin, even slices. Lightly salt the slices to draw out moisture and bitterness, then roast or grill them until they are tender but still hold their shape.
  2. Make the Arugula Pesto: In a food processor, combine fresh arugula, toasted pine nuts, garlic, Parmesan cheese, salt, pepper, and olive oil. Pulse until a smooth, vibrant pesto forms.
  3. Mix the Cheeses: In a bowl, stir together creamy ricotta and shredded mozzarella. Season lightly with salt and pepper to balance the flavors.
  4. Assemble the Lasagna: In a baking dish, layer a few slices of roasted eggplant, spread a layer of arugula pesto, then a generous dollop of the ricotta-mozzarella mix. Repeat layering until all ingredients are used, finishing with a cheese topping.
  5. Bake Until Golden: Place the assembled lasagna in a preheated oven at 375°F (190°C) and bake for about 25–30 minutes until bubbling and the cheese is golden brown on top.

Notes

  • Salt the eggplant slices to remove bitterness and moisture, preventing a soggy lasagna.
  • Use fresh arugula for the best pesto flavor.
  • Lightly toast pine nuts to enhance their nuttiness and flavor depth.
  • Keep layers balanced to avoid a heavy or watery lasagna.
  • Allow the lasagna to rest for 10 minutes after baking to set the layers for clean servings.

Nutrition

Keywords: eggplant lasagna, arugula pesto, gluten free, vegetarian, Italian, baked dish, healthy lasagna

Find it online: https://mydishez.com/eggplant-lasagna-with-arugula-pesto/