Eggplant Lasagna (2 Servings Shown)

with artichokes and ricotta cheese

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
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
  • Nutrition (per serving)

  • Calories
    568
  • Carbohydrates
    48g
  • Fat
    32g
  • Protein
    33g
  • Sodium
    1796mg
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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

  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Sear the Eggplant
    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.

  • Step 3 - Make the Tomato Sauce
    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.

  • Step 4 - Build the Lasagna
    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.

  • Step 5 - Bake the Lasagna
    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

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