Steamed Eggplant and Ricotta Lasagna
This steamed eggplant and ricotta lasagna is a vegetarian main course where silky layers of pasta, creamy ricotta and tender eggplant come together effortlessly. The Thermomix TM7 chops the onion and carrot base, steams the eggplant to perfection in the Varoma and grates the Parmesan, delivering an Italian family favourite with minimal washing up.
About this recipe
Steamed Eggplant and Ricotta Lasagna Thermomix TM7 brings a lighter, Italian-inspired twist to the classic oven bake many of us grew up with. Instead of frying, the eggplant is steamed gently in the Varoma, so it turns meltingly soft without drinking up oil, while the ricotta and Parmesan create a creamy, savoury backbone between the pasta sheets. Searching for lasagna recipes for your all-in-one kitchen machine usually turns up meat-heavy versions, but this one proves a vegetarian main course can be just as satisfying for a quick weeknight dinner or a relaxed Sunday lunch with family. The Thermomix TM7 chops the onions and carrots for the sauce base, grates the Parmesan fresh, and mixes the ricotta with parsley and pepper, meaning less prep work and fewer dishes. Fresh parsley brightens the richness of the cheese, and a final grinding of pepper lifts every layer. If you want a make-ahead vegetarian lasagna that reheats beautifully, this recipe deserves a permanent spot in your weekly menu.
Preparation tips
- Salt the eggplant slices lightly and let them rest in a colander before steaming; this draws out bitterness and helps the Varoma-steamed layers hold their shape instead of turning watery inside the lasagna.
- Mix the ricotta with chopped parsley and plenty of freshly ground pepper before layering; letting it rest briefly in the mixing bowl deepens the flavour and makes it spread more evenly over the pasta sheets.
- This lasagna reheats wonderfully, so bake a double quantity in a second oven tray; cover with foil and keep up to two days in the fridge, then serve with a simple green salad for a complete vegetarian meal.
- Kid-friendly tip: grate the carrots very finely into the sauce so they melt into the layers unnoticed, adding natural sweetness that balances the pepper and Parmesan.
Recipe variations
- Gluten-free version: replace the dried lasagna pasta with gluten-free lasagna sheets and steam the eggplant slices slightly shorter so they stay firm enough to support the layers.
- Festive winter variation: add thin layers of roasted butternut squash between the ricotta and eggplant, and finish with extra Parmesan and parsley for a colourful Christmas or Sunday-lunch centerpiece.
Thermomix TM7 Benefits
- Gentle steaming - The Varoma of the Thermomix steams eggplant slices until meltingly tender without any added oil. [Steaming]
- Fine chopping - The Thermomix chops onions and carrots into an even base for the sauce in mere seconds. [Chopping]
- Freshly grated cheese - Grate Parmesan directly in the TM7 bowl for maximum aroma over the ricotta layers. [Grating]
- Built-in scale - Weigh the ricotta and lasagna pasta directly in the Thermomix bowl for consistent layers every bake. [Weighing]
- Creamy mixing - The TM7 blends ricotta with parsley and pepper into a smooth, spreadable filling in seconds. [Mixing]
Ingredients
- Parmesan cheese
- fresh parsley, leaves only
- ground black pepper
- water
- salt
- dried lasagna pasta
- yellow onions
- carrots
- celery
- garlic clove