Meal Kit
Eggplant Lasagna (2 Servings Shown)
with artichokes and ricotta cheese
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
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
- 14½ oz. Diced Tomatoes, Canned
- 5 oz. Artichoke Hearts
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5 oz. Shredded Mozzarella
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½ cup Ricotta Cheese
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¼ cup Panko Breadcrumbs
- 2 Garlic Cloves
- 3 Basil Sprigs
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.
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Nutrition (per serving)
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Calories540
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Carbohydrates40g
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Net Carbs40g
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Fat29g
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Protein39g
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Sodium940mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Oven-Safe Casserole Dish
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim ends off eggplant and slice into 1/2” rounds. Stem and coarsely chop basil (reserve couple whole leaves for garnish). Drain artichokes and coarsely chop. Mince garlic. Stir together breadcrumbs and 1/2 tsp. olive oil in a small bowl.
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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 1/4 tsp. salt. Repeat process with remaining eggplant, replenishing oil if needed. Reserve pan; no need to wipe clean.
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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 3/4 the chopped basil (reserve remaining for topping lasagna), 1/4 tsp. salt, and a pinch of pepper. Stir and remove from burner.
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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 1/4 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.
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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.
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6 Plate the Dish
Garnish lasagna with reserved whole basil. Cut into desired number of pieces and serve family style.
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