Eggplant Lasagna (2 Servings Shown)

with artichokes and ricotta cheese

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Lasagna, in all its cheesy goodness, is simply too delicious to be a laborious, spend-half-your-Sunday undertaking. Our eggplant lasagna is easy enough for any weeknight, but satisfying enough to make Nonna nervous. Tender eggplant and artichoke hearts are layered with ricotta, mozzarella, and a basil-infused tomato sauce for a dinner with molto flavor that takes piccolo time.

In Your Box (serves 2)

  • 1 Eggplant
  • 3 Basil Sprigs
  • 5 oz. Artichoke Hearts
  • 2 Garlic Cloves
  • Info
    ¼ cup Panko Breadcrumbs
  • 14½ oz. Diced Tomatoes, Canned
  • Info
    ½ cup Ricotta Cheese
  • Info
    5 oz. Shredded Mozzarella

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    544
  • Carbohydrates
    40g
  • Fat
    29g
  • Protein
    39g
  • Sodium
    937mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Wire-Mesh Strainer
  • 1 Small Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim ends off eggplant and slice into ½” rounds. Stem and coarsely chop basil (reserve couple whole leaves for garnish). Drain artichokes and coarsely chop. Mince garlic. Stir together breadcrumbs and ½ tsp. olive oil in a small bowl.

  • 2

    Sear the Eggplant

    Place a large non-stick pan over medium-high heat. Cooking in batches, add 1 Tbsp. olive oil and eggplant rounds in a single layer into hot pan. Sear until deeply browned, 2-3 minutes per side. Remove to a plate and season with ¼ tsp. salt. Repeat process with remaining eggplant, replenishing oil if needed. Reserve pan; no need to wipe clean.

  • 3

    Make the Tomato Sauce

    Return pan used to cook eggplant to medium-high heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until aromatic, 30 seconds. Add diced tomatoes, bring to a boil, and cook until sightly reduced, 2-3 minutes. Add ¾ the chopped basil (reserve remaining for topping lasagna), ¼ tsp. salt, and a pinch of pepper. Stir and remove from burner.

  • 4

    Build the Lasagna

    Layer half the eggplant on the bottom of prepared casserole dish. (You may also use a cast-iron skillet.) Add ricotta cheese, half the artichoke hearts, half the mozzarella, and ¼ the tomato sauce on top of eggplant. Top with remaining eggplant, followed by remaining artichoke hearts, remaining tomato sauce, and remaining mozzarella cheese. Sprinkle top with breadcrumbs.

  • 5

    Bake the Lasagna

    Bake lasagna until heated through and top is golden brown, 15-18 minutes. Sprinkle with remaining basil and rest 3-5 minutes. Resting allows cheese to set just enough that it doesn't leak out after cutting into lasagna.

  • 6

    Plate the Dish

    Garnish lasagna with reserved whole basil. Cut into desired number of pieces and serve family style.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.