Eggplant Lasagna Recipe
This Eggplant Lasagna is a delicious low-carb alternative to traditional pasta lasagna, featuring tender roasted eggplant slices layered with a rich cheese mixture and savory marinara sauce. Perfectly baked to bubbly perfection, it offers a creamy, flavorful Italian-inspired dish suitable for vegetarians seeking a hearty meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Eggplant Preparation
- 2 medium Eggplants, sliced into 1/4 inch rounds
- 1 teaspoon Salt (for sweating the eggplant)
- 2 tablespoons Olive Oil (for roasting)
Cheese Mixture
- 15 ounces Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 1 large Egg, beaten
- 1 teaspoon Italian Seasoning
- 1 teaspoon Black Pepper
Assembly
- 3 cups Marinara Sauce (store-bought or homemade)
Instructions
- Prepare Eggplant: Preheat the oven to 400°F (200°C). Sprinkle the sliced eggplant with salt and let them sit for 20 minutes to draw out excess moisture. Rinse the slices thoroughly and pat dry with paper towels.
- Roast Eggplant: Brush both sides of the eggplant slices with olive oil and evenly arrange them on a baking sheet. Roast in the preheated oven for 25 minutes, flipping the slices halfway through to ensure even cooking.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, Italian seasoning, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble Lasagna: Spread a thin layer of marinara sauce along the bottom of a baking dish. Layer half of the roasted eggplant slices over the sauce, followed by half of the cheese mixture. Repeat the layers with the remaining eggplant and cheese, finishing with a top layer of marinara sauce and a sprinkle of mozzarella cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
- Rest and Serve: Remove the lasagna from the oven and allow it to cool for 10 minutes. This resting time helps the layers set for easier slicing and serving. Enjoy your hearty eggplant lasagna!
Notes
- Salting the eggplant is essential to reduce bitterness and remove excess moisture, which helps prevent a soggy lasagna.
- Use a non-stick or parchment-lined baking sheet to prevent sticking while roasting eggplant.
- For a vegan version, substitute ricotta with plant-based ricotta alternatives and omit the egg.
- Homemade marinara sauce enhances flavor but store-bought sauce works well for convenience.
- Allowing the lasagna to rest before slicing ensures clean cuts and better texture.
Keywords: Eggplant Lasagna, Vegetarian Lasagna, Italian Vegetarian Recipe, Baked Eggplant, Meatless Lasagna
Find it online: https://lucabites.com/eggplant-lasagna-recipe/
