Eggplant Lasagna

Indulge in a comforting and healthy twist on a classic favorite with this Eggplant Lasagna. This delightful dish replaces traditional pasta with layers of roasted eggplant, complemented by rich marinara sauce, creamy ricotta, and gooey mozzarella cheese. It’s an ideal option for both vegetarians and meat lovers, ensuring everyone at the table is satisfied. Perfect for cozy family dinners or entertaining guests, this easy-to-make lasagna is as versatile as it is delicious. Customize it with your favorite vegetables or spices to create a personalized flavor experience. Enjoy this wholesome meal that can be prepared ahead of time for busy weeknights!

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Main Cuisine: Italian Keyword: For extra flavor, consider adding sautéed spinach or mushrooms to the ricotta mixture. Letting the lasagna rest after baking helps it set properly for easier slicing. Servings: Serves approximately 8 people Calories: 330kcal Author: Tisha

Ingredients

3 medium eggplants
3 cups marinara sauce
15 ounces ricotta cheese
1 large egg
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Olive oil
1 teaspoon salt
Ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil

Instructions

Preheat oven to 400°F (200°C).
Slice eggplants into ¼-inch rounds, sprinkle with salt, and let sit for 20 minutes to draw out moisture.
Pat dry, drizzle with olive oil, and roast on a baking sheet for 20-25 minutes.
In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, oregano, basil, and pepper until smooth.
In a baking dish, layer marinara sauce, roasted eggplant slices, ricotta mixture, and mozzarella. Repeat layers until all ingredients are used.
Cover with foil and bake for 25 minutes; then uncover and bake for another 15-20 minutes until bubbly and golden.
Let cool for 10 minutes before serving.

Nutrition