This Lasagna Alla Norma takes a spin on the traditional Sicilian eggplant pasta dish. Layers of homemade tomato sauce with eggplant, no-boil lasagna noodles and creamy cheese filling create this cozy and vegetarian friendly lasagna. Keep this one on repeat all winter long!
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Let's be honest, lasagna can be an intimidating meal to prepare with all of the layers to manage. Luckily, this recipe could not be simpler! My secret weapon in this dish is no-boil lasagna noodles, which are actually magical. I'm not really sure why other lasagna noodles exist. The no-boil noodles will cook in the oven as they absorb all of the delicious homemade eggplant tomato sauce that YOU will soon make!
Ingredients for Lasagna Alla Norma
- eggplants
- extra virgin olive oil
- salt and pepper
- garlic
- canned crushed tomatoes - I recommend San Marzano
- dried oregano
- no-boil lasagna noodles - save yourself the time and hassle with no-boil noodles. The sauce cooks the noodles perfectly in the oven.
- shredded Mozzarella
- Parmesan
- fresh basil
Pasta alla Norma is a delicious Italian dish originating from the Sicilian city, Catania. Eggplant, tomatoes, basil and ricotta salata are the 4 main components of the dish. I've swapped the ricotta with fresh Mozzarella and Parmesan because who doesn't love a melty, stringy cheese topping on their lasagna? Plus, it crisps up so nicely as it cools.
Here's what else you'll need:
- cutting board and knife
- large skillet
- large plate
- stirring spoon
- can opener
- 9"x13" baking dish
- ladle
How to Make Lasagna Alla Norma
While it may seem like a lot of work to make a homemade tomato sauce, allow me to ease your fears. Each step of preparing the sauce is quick and simple, plus your kitchen will smell amazing! I find it to be much more satisfying to make your own sauce rather than use one that's pre-made. This recipe requires just 4 simple steps and results in the most amazing vegetarian lasagna you will ever eat!
- Fry the eggplant: Cook the eggplant slices in olive oil until softened and browned.
- Make the sauce: Combine the garlic, crushed tomatoes and seasoning and bring to a simmer.
- Build the lasagna: Sauce at the bottom followed by noodles. Top with more sauce, eggplant, shredded mozzarella and Parmesan, then fresh basil. Repeat until you have 4 layers.
- Bake the lasagna: Bake until the cheese is bubbly and crispy on the edges.
More Italian Recipes
- Italian Wedding Soup Zucchini Boats
- Italian Beans and Greens Soup with Sausage
- Green Goddess Soup
- Eggplant Parmesan Polenta Stacks
- Flatbread Breakfast Pizzas
Lasagna Alla Norma
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This Lasagna Alla Norma takes a spin on the traditional Sicilian eggplant pasta dish. Layers of homemade tomato sauce with eggplant, no-boil lasagna noodles and creamy cheese filling create this cozy and vegetarian friendly lasagna. Keep this one on repeat all winter long!
Ingredients
- 2 large eggplants, sliced in ½" rounds then cut each round into quarters
- ¼ cup extra virgin olive oil, divided
- salt + black pepper as needed
- 4 garlic cloves, minced
- 1 (28oz) can + 1 (14.5oz) can crushed tomatoes (I recommend San Marzano)
- 1 tsp dried oregano
- 1 (160z) box no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese + more for garnish
- 2 cups fresh basil, roughly chopped + more for garnish
Instructions
- Fry the eggplant: Preheat the oven to 400°F. Heat 2 tablespoon olive oil in a large skillet over medium heat. Once hot, add half of the sliced eggplant (you'll need to cook in 2 batches). Sprinkle with ½ teaspoon salt then allow the eggplant to fry, stirring constantly. The eggplant will absorb all of the oil immediately. Resist the urge to add more oil because the eggplant will sweat the oil back out as it cooks. After about 8-10 minutes when the eggplant is softened and browned, transfer to a plate. Repeat with the other half of the sliced eggplant, 2 tablespoon olive oil and ½ teaspoon salt. Set aside.
- Make the sauce: To the same skillet add a touch of olive oil, then add the garlic and cook until aromatic. Add the canned tomatoes, then fill the smaller 14.5oz can with water and add to the skillet. Season with dried oregano and a good pinch of salt and pepper. Bring the sauce to a boil then lower the heat to a simmer for 10 minutes, stirring occasionally.
- Build the lasagna: Ladle a spoonful of sauce onto the bottom of a greased 9x13 baking dish. Add 4 lasagna noodles in a single layer. Pour a ladle of sauce over the noodles then place about ⅓ of the cooked eggplant over the sauce. Sprinkle a handful of mozzarella and Parmesan over the eggplant then top with about ⅓ of the basil. Top with another layer of noodles then repeat the previous steps until you have 4 layers of noodles, finishing with just sauce and cheese on top of the last layer of noodles.
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Bake the lasagna: Spray a piece of aluminum foil with non-stick spray, then cover the lasagna with the foil and bake for 35 minutes. Remove the foil and place directly under the oven broiler for 3-5 minutes until the cheese is bubbly and browned. Let the lasagna rest for 15 minutes before serving. Serve with fresh grated Parmesan, and fresh basil (a glass of red wine wouldn't hurt either). Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Casserole
- Method: Stovetop + oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 972
- Sugar: 19g
- Sodium: 1580g
- Fat: 48g
- Saturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 12g
- Protein: 51g
- Cholesterol: 128g
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