Eggplant Lasagna Recipe
This eggplant lasagna recipe is a delightful, low-carb alternative to traditional lasagna. The dish features roasted eggplant slices layered with ricotta, mozzarella, and marinara sauce. Adding optional ground beef or Italian sausage brings a rich, hearty flavor. Perfect for weeknight dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 large eggplants, sliced lengthwise (1/4-inch thick)
- Olive oil
- Salt and pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 4 cups marinara sauce
- 2-3 cloves garlic, minced
- 1 lb ground beef or Italian sausage (optional)
- Fresh basil leaves, chopped
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender.
- While the eggplant roasts, cook garlic in a pan with olive oil, then add the marinara sauce and optional ground meat. Simmer until thickened.
- In a bowl, mix ricotta cheese with the egg, some salt, and pepper.
- In a baking dish, layer roasted eggplant, ricotta mixture, marinara sauce, mozzarella, and Parmesan cheese. Repeat layers, finishing with mozzarella and Parmesan on top.
- Bake for 25-30 minutes at 375°F (190°C) until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- For a vegetarian version, omit the ground meat.
- To reduce moisture in the eggplant, sprinkle slices with salt and let them sit for 30 minutes before roasting.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
Find it online: https://avarecipes.com/eggplant-lasagna-recipe/