Baked Lasagna with Eggplant and Béchamel

Name: Baked Lasagna with Eggplant and Béchamel
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 (680 g) medium eggplants, washed and sliced into 1/4-inch-thick rounds; 3 tbsp (45 ml) olive oil, for brushing; 1¾ tsp (11 g) kosher salt, divided—1 tsp for salting eggplant (pat dry afterward), 1/2 tsp for seasoning béchamel, pinch for ricotta; black pepper, freshly ground; 4 tbsp (57 g) unsalted butter; ¼ cup (30 g) all-purpose flour; 3 cups (720 ml) whole milk, warmed; ¼ tsp (1 g) white pepper, freshly ground; pinch (½ g) freshly grated nutmeg; 15 oz (425 g) whole milk ricotta cheese, at room temperature; 1 large egg, at room temperature; 1 cup grated (100 g) Parmigiano-Reggiano cheese, freshly grated, divided (1/2 cup for filling, 1/2 cup for topping); ¼ cup (15 g) fresh basil, fresh, finely chopped (optional) (optional); 1 lb (454 g) lasagna noodles; 1½ cups (360 ml) marinara or tomato sauce, store-bought or homemade; 2 cups (200 g) whole milk mozzarella cheese, shredded

From the MyKitchenBank Kitchen

A vegetarian Italian lasagna with roasted eggplant, creamy ricotta filling, and silky béchamel sauce. Tender noodles, fresh Parmigiano-Reggiano, and melted mozzarella come together in a comforting, elegant baked pasta that feeds eight.

Prep: 1 hr 10 min
Cook: 10 min
Wait: 1 hr 43 min
Total: 3 hr 3 min
Makes: One 9×13-inch lasagna (8 servings)

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Ingredients

8 servings

For the Eggplant
2 (680 g) medium eggplants, washed and sliced into 1/4-inch-thick rounds
3 tbsp (45 ml) olive oil, for brushing
1¾ tsp (11 g) kosher salt, divided—1 tsp for salting eggplant (pat dry afterward), 1/2 tsp for seasoning béchamel, pinch for ricotta
black pepper, freshly ground
For the Béchamel Sauce
4 tbsp (57 g) unsalted butter
¼ cup (30 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
¼ tsp (1 g) white pepper, freshly ground
pinch (0.5 g) freshly grated nutmeg
For the Ricotta Filling
15 oz (425 g) whole milk ricotta cheese, at room temperature
1 large egg, at room temperature
1 cup grated (100 g) Parmigiano-Reggiano cheese, freshly grated, divided (1/2 cup for filling, 1/2 cup for topping)
¼ cup (15 g) fresh basil, fresh, finely chopped (optional) (optional)
For Assembly
1 lb (454 g) lasagna noodles
1½ cups (360 ml) marinara or tomato sauce, store-bought or homemade
2 cups (200 g) whole milk mozzarella cheese, shredded

Equipment (9)

Two large baking sheets (18×13 inches or similar)
Medium saucepan (3-quart)
Large pot (6-quart or larger) for pasta
Wooden spoon or whisk
Medium mixing bowl
Offset spatula or spoon for spreading
Colander for draining pasta
9×13-inch (23×33 cm) baking dish
Aluminum foil for covering

Steps

Before you start

Bring the ricotta cheese and egg to room temperature for about 15 minutes before using for a smoother, more cohesive filling.
Gather and prepare all ingredients before you begin—grate the Parmesan, chop the fresh basil, and slice the eggplant.
Ensure you have a 9×13-inch (23×33 cm) baking dish; a smaller dish will overflow.

1
Prepare and salt the eggplant
- Wash the 2 medium eggplants and trim the ends.
- Slice them lengthwise and crosswise into 1/4-inch-thick rounds.
- Arrange the slices on clean paper towels in a single layer.
- Sprinkle both sides generously with 1 tsp salt to draw out excess moisture.
- Let sit undisturbed for 25 minutes—the salt will extract water from the eggplant.
- After 25 minutes, pat the slices completely dry with fresh paper towels, wiping away the salt crystals.
- Discard the wet paper towels and salt.
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Ready when: Eggplant slices are salted and completely pat dry
Tip: Salting and drying the eggplant is essential—it prevents a watery lasagna. Don't skip this step or use damp slices.
2
Brush and roast the eggplantOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- Place the dried eggplant slices on two large baking sheets.
- Lightly brush both sides of each slice with olive oil.
- Season with freshly ground black pepper to taste.
- Arrange in a single layer (overlapping is okay).
- Roast for 20–25 minutes until the eggplant is tender (easily pierced with a fork) and lightly golden at the edges.
- Remove from the oven and set aside to cool for a few minutes.
- The eggplant can be prepared up to 1 day ahead, cooled, covered, and refrigerated.
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Ready when: Eggplant slices are tender (easily pierce with a fork) and edges are lightly golden-brown
3
Make the béchamel sauce
- In a medium saucepan (3-quart), melt 4 tbsp unsalted butter over medium heat.
- Once melted and foaming, sprinkle 1/4 cup all-purpose flour over the butter and whisk constantly for 1–2 minutes to form a smooth paste (roux).
- The mixture should be pale and fragrant, not brown.
- Gradually pour in 3 cups of warmed whole milk in 3–4 additions, whisking vigorously after each addition to prevent lumps from forming.
- Once all the milk is incorporated, continue cooking and stirring gently with a wooden spoon for 8–10 minutes until the sauce thickens.
- It should coat the back of a spoon and flow slowly off.
- Season with 1/2 tsp salt, 1/4 tsp white pepper, and a pinch of freshly grated nutmeg.
- Taste and adjust seasoning.
- Remove from heat and let cool for 2–3 minutes.
- If the sauce is lumpy, strain through a fine-mesh sieve.
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Ready when: Sauce thickens and coats the back of a spoon; is smooth and creamy
Tip: Warm your milk before adding—cold milk can cause the roux to seize and create lumps. Heat it in a microwave for 1–2 minutes before whisking it in.
4
Prepare the ricotta filling
- In a medium bowl, combine 15 oz whole milk ricotta cheese, 1 large egg, 1/2 cup (50g) grated Parmigiano-Reggiano, and 1/4 cup (15g) fresh basil, finely chopped (if using).
- Season with a small pinch of salt and freshly ground black pepper to taste.
- Stir gently with a spatula until just combined and smooth.
- Do not overmix.
- Set aside.
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Ready when: Ricotta mixture is smooth, creamy, and just combined
Tip: For the smoothest filling, use ricotta that has rested at room temperature for 10–15 minutes. Cold ricotta can be lumpy.
5
Cook the lasagna noodles
- Bring a large pot (6-quart or larger) of salted water to a boil.
- Use about 4 quarts of water for 1 lb of noodles.
- Add 1 lb lasagna noodles and stir gently to separate.
- Cook according to the package directions until al dente, usually 8–10 minutes.
- Taste one noodle to confirm—it should be tender but still slightly firm.
- Drain the noodles in a colander.
- Do not rinse.
- Lay them flat on clean, dry paper towels in a single layer.
- Let them rest for a minute so they don't stick together.
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Ready when: Noodles are tender but still slightly firm to the bite (al dente)
Tip: Don't add oil to the pasta water and don't rinse the cooked noodles—the starch helps the layers bind together. Handle warm noodles gently so they don't tear.
6
Assemble the lasagnaOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Spread about 1/3 cup (80 ml) of marinara sauce on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Break the cooked lasagna noodles to fit as needed.
- Arrange the first layer of noodles over the sauce, overlapping slightly.
- Spread about 1/3 of the roasted eggplant slices evenly over the noodles.
- Dollop about 1/3 of the ricotta mixture over the eggplant and gently spread it with an offset spatula or the back of a spoon (don't overmix).
- Pour about 1/3 of the béchamel sauce (roughly 1 cup) in a thin, even layer over the ricotta.
- Repeat the layers two more times: noodles, eggplant, ricotta, béchamel.
- You should have three distinct layers of eggplant, ricotta, and béchamel.
- On the final top layer (which is noodles), spread the remaining béchamel sauce evenly.
- Finally, sprinkle 2 cups shredded mozzarella cheese evenly over the top, followed by 1/2 cup (50g) grated Parmigiano-Reggiano.
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Ready when: Lasagna is fully assembled with visible layers and topped with cheese
Tip: Spread the béchamel sauce in an even, thin layer—it will trap moisture and keep the lasagna creamy. If the ricotta mixture seems thick, thin it with a spoonful or two of béchamel before spreading.
7
Bake the lasagna coveredOven 375°F / 190°C
- Cover the baking dish tightly with aluminum foil, pressing the foil gently so it doesn't touch the cheese.
- Place in the preheated 375°F (190°C) oven.
- Bake for 25 minutes.
- The lasagna should be steaming hot throughout.
- You can carefully lift one corner of the foil to peek without removing it.
- Do not open the oven door frequently.
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Ready when: Lasagna is steaming hot throughout; internal heat has penetrated all layers
Tip: Covering with foil prevents the cheese from browning or drying out before the filling and noodles are heated through.
8
Bake uncovered until cheese brownsOven 375°F / 190°C
- Remove the foil carefully (watch for steam).
- Continue baking, uncovered, for 15–20 minutes until the cheese on top is bubbling vigorously at the edges and has light golden-brown spots.
- The cheese should be fully melted and have color, but not burnt.
- Total baking time is about 40–45 minutes.
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Ready when: Cheese is bubbling at edges and has light golden-brown spots; not burnt or overly darkened
Tip: Watch carefully—ovens vary in temperature, and cheese can brown quickly in the last few minutes. If the top is browning too fast, cover loosely with foil.
9
Rest before serving
- Remove the lasagna from the oven.
- Let it rest, uncovered, for 10 minutes at room temperature.
- This allows the structure to set and the internal temperature to equalize, making the lasagna much easier to cut and serve without falling apart.
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Ready when: Lasagna has rested and is ready to cut and serve
Tip: This rest is crucial—it transforms a mushy lasagna into neat, structured slices. Patience pays off here.

Good to know

Tips

Salting and thoroughly drying the eggplant is the key to a non-watery lasagna. Don't skip this step or use damp eggplant—the effort pays off.
Warm your milk before whisking it into the roux to prevent lumps. Cold milk can seize the flour and butter mixture, creating a grainy sauce.
Use freshly grated mozzarella if possible (from a block of whole milk mozzarella)—it melts smoothly and has better flavor than pre-shredded cheese. Pre-shredded works, but uses anti-caking agents.
The 10-minute rest after baking is not optional—it allows the internal structure to set, making the lasagna much easier to cut into neat slices.

Make ahead

The lasagna can be fully assembled up to 1 day ahead. Cover tightly with plastic wrap and refrigerate. Bake directly from the refrigerator, adding about 10 minutes to the covered baking time (total 35 minutes covered instead of 25). The unbaked lasagna can also be frozen for up to 3 months wrapped in plastic wrap and foil; thaw overnight in the refrigerator before baking as directed.

Storage & reheating

Refrigerate leftover lasagna in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven, covered with foil, for 20–25 minutes until heated through. To freeze: wrap cooled individual portions or the whole lasagna in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. The lasagna also keeps at room temperature for up to 2 hours after baking.

Substitutions

medium eggplants → Zucchini. Use 1.5 lbs (680g) zucchini, sliced and prepared the same way. Reduce roasting time to 15–18 minutes until just tender and lightly golden.
whole milk ricotta cheese → Goat cheese. Replace ricotta with 15 oz (425g) goat cheese. Omit the egg and add 2 tbsp heavy cream to lighten the mixture. The flavor will be tangier and the texture will be creamier.
marinara or tomato sauce → Homemade tomato sauce. In a saucepan, sauté 1 diced onion in 2 tbsp olive oil until soft. Add 1 can (28 oz) crushed tomatoes, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp pepper. Simmer for 15 minutes. Let cool slightly before using.
whole milk → Heavy cream (for a richer sauce). Replace béchamel with 2 cups heavy cream mixed with 1/2 cup grated Parmesan cheese, seasoned with salt, white pepper, and nutmeg. It will be richer but less refined. Whisk gently over low heat to warm; do not boil.