Eggplant lasagna is a fantastic alternative to traditional lasagna, swapping out pasta for roasted eggplant slices to create a dish that’s both flavorful and healthy. Each layer is rich with marinara, melted mozzarella, and creamy ricotta, making it a comforting and delicious meal that’s lower in carbs but just as satisfying. Ideal for those looking to enjoy Italian flavors with a lighter twist!
Equipment:
- Baking sheet
- Large skillet or frying pan
- Mixing bowls
- 9×13-inch baking dish
Ingredients:
- 2 large eggplants, sliced lengthwise into ¼-inch slices
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups marinara sauce (homemade or store-bought)
- 1 ½ cups ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish
Instructions:
- Preheat and Prepare Eggplant
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant slices on the sheet, brush with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Remove from the oven and set aside. - Prepare the Ricotta Mixture
In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and Italian seasoning. Stir until smooth and set aside. - Assemble the Lasagna
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Place a layer of roasted eggplant slices on top, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and a spoonful of marinara sauce. Repeat these layers, finishing with a layer of marinara sauce and topping with the remaining mozzarella. - Bake
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden. - Serve
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil and serve warm.
Presentation Ideas:
- Garnish with freshly grated Parmesan and a few basil leaves for a beautiful presentation.
- Serve with a green side salad and garlic bread for a complete Italian meal.
Tips:
- Salt the eggplant slices before roasting to draw out excess moisture, helping to keep the lasagna from becoming watery.
- For added flavor, sprinkle red pepper flakes on each layer if you like a bit of heat.
- Make it ahead of time, as this lasagna reheats wonderfully.
Eggplant lasagna is a nourishing, comforting dish that offers all the flavors of a traditional lasagna without the carbs. Perfect for family dinners or meal prep, this recipe is sure to be a hit with everyone who tries it! Enjoy this deliciously cheesy and satisfying lasagna, guilt-free!
Eggplant Lasagna Recipe
This delicious eggplant lasagna is a low-carb twist on the classic, featuring tender layers of roasted eggplant, savory marinara, and creamy ricotta. Perfect for a hearty, satisfying meal!
Equipment
- Baking sheet
- Large skillet or frying pan
- Mixing bowls
- 9x13-inch baking dish
Ingredients
- 2 large eggplants sliced lengthwise into ¼-inch slices
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups marinara sauce homemade or store-bought
- 1 ½ cups ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Fresh basil for garnish
Instructions
- Preheat and Prepare Eggplant
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant slices on the sheet, brush with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Remove from the oven and set aside.
- Prepare the Ricotta Mixture
- In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and Italian seasoning. Stir until smooth and set aside.
- Assemble the Lasagna
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Place a layer of roasted eggplant slices on top, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and a spoonful of marinara sauce. Repeat these layers, finishing with a layer of marinara sauce and topping with the remaining mozzarella.
- Bake
- Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
- Serve
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil and serve warm.
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