Eggplant Lasagna with Burrata

If your lasagna philosophy leans “more is more,” this hearty version delivers in every layer. Roasted eggplant, boldly seasoned spinach–ricotta, tangy marinara, and plenty of mozzarella create a stacked, savory masterpiece. A crown of creamy burrata melts into the top as it bakes, yielding an impressive presentation and truly next-level cheese pulls.

6 pounds globe eggplant, cut into 1/2-inch-thick planks

2/3 cup extra-virgin olive oil

1 tablespoon kosher salt, divided

1 1/2 teaspoons black pepper, divided

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

3 cups part-skim ricotta cheese

1 1/3 cups grated Pecorino Romano cheese, divided

2/3 cup chopped fresh basil, plus more for serving

2 large eggs, lightly beaten

1 lemon, zested

1 tablespoon chopped fresh oregano

1/2 teaspoon crushed red pepper flakes

1 1/2 (24-ounce) jars marinara sauce or 4 1/2 cups homemade marinara sauce

3 cups shredded low-moisture mozzarella cheese

2 large balls burrata cheese

Preheat oven to 400°F and line 3 rimmed baking sheets with parchment paper. Arrange the eggplant planks in an even layer on prepared baking sheets. Brush both sides with oil and sprinkle with 2 teaspoons of salt and 1 teaspoon pepper. Bake for 20-25 minutes, flipping the eggplant halfway through, until tender and lightly browned.

While the eggplant cooks, make the ricotta filling. In a large bowl, mix the spinach, ricotta, 2/3 cup Pecorino Romano, basil, egg, lemon zest, oregano, crushed red pepper flakes, remaining salt and remaining pepper together until combined.

Spread about 3/4 cup of the marinara sauce on the bottom of your Heritage Lasagna Deep Baker. Lay down a layer of eggplant on top of the sauce, cutting pieces to fit any gaps, if necessary. Top with a layer of mozzarella cheese and ricotta cheese mixture, alternating with the eggplant and sauce. Keep layering until you run out of ingredients, or until reach the top of the dish. Be sure to end with a layer of eggplant and a layer of sauce. Tear burrata into large bite-size pieces and scatter over the sauce. Sprinkle the remaining Pecorino cheese on top of the burrata.

Bake for about 40 to 55 minutes, until the top of the lasagna is browned, the cheese is melted. If the top starts to brown too quickly, cover the dish with foil. Let sit for about 15 to 20 minutes for the lasagna to set before cutting. Garnish with additional basil and serve.