Eggplant Aubergine Matzo Lasagna
Discover a new twist on classic comfort food with this Eggplant Aubergine Matzo Lasagna, a flavorful, Passover-friendly delight that blends traditional Italian flavors with a nod to Jewish heritage. Layers of tender roasted eggplant, softened matzo sheets, creamy ricotta blended with fresh basil, and a rich marinara sauce come together in perfect harmony, topped with gooey mozzarella and nutty Parmesan for the ultimate cheesy finish. This vegetarian lasagna is a hearty, crowd-pleasing dish perfect for holidays, weeknight dinners, or special gatherings, with each bite offering a delectable balance of textures and savory depth. Easy to prepare and baked to golden perfection, this recipe transforms humble ingredients into a family favorite that’s both nostalgic and refreshing.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 4 whole Matzo sheets
- 3 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 0.75 cups Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.25 cups Fresh basil leaves (chopped)
- 1 large Egg
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch (6 mm) thick rounds. Sprinkle them with 1 teaspoon of salt and let them sit for 20 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water and pat them dry with paper towels.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and arrange them on a baking sheet. Roast in the preheated oven for 20 minutes, flipping halfway through, until slightly golden and tender.
While the eggplant is roasting, combine the ricotta cheese, Parmesan cheese, garlic powder, black pepper, egg, and fresh basil in a bowl. Mix well and set aside.
Grease a 9x13-inch (23x33 cm) baking dish with 1 tablespoon of olive oil.
Briefly soak the matzo sheets in warm water for about 30 seconds to make them pliable, then set them aside on a clean kitchen towel.
Spread 3/4 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Layer 1 to 2 matzo sheets over the sauce to create an even base layer, trimming as needed.
Add a layer of roasted eggplant slices over the matzo.
Spread 1/3 of the ricotta mixture over the eggplant, followed by 1/2 cup of shredded mozzarella cheese.
Repeat the layering process (marinara, matzo, eggplant, ricotta, mozzarella) two more times, finishing with a layer of marinara sauce on top.
Sprinkle the remaining shredded mozzarella over the final sauce layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with extra basil if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 678 mg | 52% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
