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Lasagna is a beloved dish that brings comfort and warmth to family tables across the world. Traditionally layered with pasta, meat, and a rich tomato sauce, this Italian classic is now receiving a refreshing vegetarian makeover with the introduction of Cheesy Hatch Eggplant Lasagna. This delightful recipe substitutes pasta for slices of tender eggplant, making it not only healthier but also a fantastic option for those seeking a meatless meal without compromising on flavor or heartiness.

Eggplant Lasagna with Hatch

Discover the delightful twist on a classic with Cheesy Hatch Eggplant Lasagna. This vegetarian version replaces traditional pasta with tender slices of eggplant, offering a healthier and flavorful alternative. Packed with smoky Hatch green chiles, creamy cheeses, and aromatic herbs, it’s a comfort food that’s perfect for family dinners or gatherings. Enjoy a hearty meal that not only satisfies but also nourishes, making it a must-try for any occasion!
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Ingredients
  

2 large eggplants, sliced into 1/4-inch rounds

1 tablespoon salt

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (15 oz) ricotta cheese

1 large egg

1 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese, divided

1 can (28 oz) crushed tomatoes

2-3 fresh Hatch green chiles, roasted, peeled, and diced

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

Fresh ground black pepper to taste

Instructions
 

Prepare the Eggplant:

    - Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse under cold water and pat dry with paper towels.

      Roast Eggplant:

        - Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush both sides lightly with olive oil, and roast in the preheated oven for about 20-25 minutes, flipping halfway, until golden brown and tender.

          Prepare the Filling:

            - In a skillet, heat another tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant. Remove from heat.

              - In a large bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese (1/2 cup), sautéed onion and garlic mixture, chopped basil, and a pinch of black pepper. Mix until well combined.

                Assemble the Lasagna:

                  - In a 9x13 inch baking dish, spread a light layer of crushed tomatoes on the bottom. Layer the roasted eggplant slices over the sauce.

                    - Spread half of the ricotta mixture over the eggplant, followed by a layer of half of the diced Hatch chiles and 1 cup of shredded mozzarella cheese.

                      - Repeat the layers: eggplant, remaining ricotta mixture, diced Hatch chiles, more crushed tomatoes, and top it off with the remaining mozzarella and Parmesan cheese.

                        Bake the Lasagna:

                          - Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

                            Let it Rest:

                              - Allow the lasagna to rest for 10-15 minutes before slicing. This helps it hold its shape when serving.

                                Serve:

                                  - Garnish with additional fresh basil if desired, and serve warm.

                                    Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8