Description
This Easy Eggplant Lasagna recipe is a delicious twist on traditional lasagna, using slices of eggplant in place of pasta sheets for a lighter, gluten-free version. Layers of rich marinara sauce, creamy ricotta cheese, and gooey mozzarella come together for a satisfying and flavorful meal that’s perfect for a cozy night in.
Ingredients
Units
Scale
For the Eggplant:
- 2 large eggplants, sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Filling:
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
For Assembly:
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
- Prepare the Eggplant: Brush the eggplant slices with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes, until tender.
- Make the Filling: In a bowl, combine ricotta, Parmesan, egg, basil, salt, and pepper.
- Assemble the Lasagna: Spread a layer of marinara sauce in the baking dish. Arrange a layer of roasted eggplant slices on top. Spread half of the ricotta mixture over the eggplant. Repeat the layers, ending with marinara sauce. Top with mozzarella cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
- Serve: Let the lasagna rest for a few minutes before slicing. Garnish with fresh basil and serve hot.
Notes
- You can add cooked ground meat or sautéed vegetables to the filling for added flavor and protein.
- This lasagna can be assembled ahead of time and refrigerated until ready to bake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg