Italian Sheet Pan “Lasagna alla Norma” | Inspiration from Sicily

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while providing similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a less expensive cheese.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and can be blended into a sauce.

Heat olive oil in a skillet until hot.

Chop onion and garlic finely using a food processor.

Add the chopped onion and garlic to the hot olive oil in the skillet and sauté until sizzling.

Open a jar of homemade tomato sauce and add it to the skillet with the sautéed onion and garlic.

Add a quarter cup of water to the sauce to help release the tomatoes from the jar.

Season the sauce with a pinch of salt, black pepper, and chopped basil.

Add a pinch of crushed red pepper flakes to the sauce for heat.

Bring the sauce to a boil, then lower the heat and let it simmer for 20-30 minutes.

Peel the skin of the eggplant in stripes, leaving some skin on for color and nutrients.

Cut the eggplant into small chunks for even cooking.

Place the chopped eggplant into a baking dish.

Layer the lasagna noodles over the sauce in the baking dish.

Add a layer of the chopped eggplant on top of the noodles.

Spread ricotta cheese over the eggplant layer.

Sprinkle mozzarella cheese over the ricotta layer.

Repeat the layering process until all ingredients are used, finishing with a layer of noodles and sauce on top.

Top the final layer with grated pecorino romano cheese.

Cover the baking dish with aluminum foil and bake in the oven.

Remove the foil and bake until the top is golden and bubbly.

Let the lasagna rest for 10-15 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens