Easy Eggplant Lasagna
This Easy Eggplant Lasagna is a delicious low-carb twist on the classic Italian dish. Layers of roasted eggplant replace traditional pasta, combined with a savory marinara sauce, rich ricotta, and melted mozzarella cheese. Perfect for a hearty, yet healthy meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 tbsp olive oil
– Salt and pepper, to taste
– **For the Marinara Sauce:**
– 2 cups marinara sauce
– 1 clove garlic, minced
– 1 tbsp olive oil
– **For the Cheese Layer:**
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1 egg
– 2 tbsp fresh basil, chopped (optional)
Instructions
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into ¼-inch thick rounds. Lightly brush the slices with olive oil and season with salt and pepper. Arrange the slices in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender.
3. While the eggplant is roasting, heat 1 tbsp olive oil in a pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the marinara sauce and simmer for 5-7 minutes.
4. In a mixing bowl, combine ricotta, mozzarella, Parmesan cheese, egg, and fresh basil (if using). Stir until well combined.
5. In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of roasted eggplant slices, followed by a layer of cheese mixture. Repeat until all the ingredients are used up, finishing with a layer of marinara sauce on top.
6. Sprinkle the top layer with extra mozzarella cheese.
7. Bake the lasagna for 25-30 minutes, or until the cheese is melted and bubbly.
8. Let the lasagna cool for 5 minutes before slicing and serving.
Notes
– For a vegetarian version, replace the meat with sautéed mushrooms or lentils.
– You can use zucchini slices instead of eggplant for a different variation.
– To remove excess moisture from the eggplant, sprinkle slices with salt and let them sit for 15 minutes before roasting, then pat dry.
– Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg
Find it online: https://www.cookflash.com/easy-eggplant-lasagna/