Description
Eggplant Lasagna is a wholesome and satisfying twist on the classic dish that brings together layers of tender roasted eggplant, rich marinara sauce, creamy ricotta cheese, and gooey mozzarella.
Ingredients
Scale
- 3 medium eggplants
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- 1 large egg
- Olive oil, salt, and herbs (oregano, basil)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice eggplants into ¼-inch rounds, sprinkle with salt, and let sit for 20 minutes. Pat dry.
- Drizzle olive oil over eggplant slices and roast for 20-25 minutes until golden.
- In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, oregano, basil, and black pepper; mix well.
- In a baking dish, layer marinara sauce at the bottom followed by roasted eggplant, ricotta mixture, and mozzarella cheese. Repeat layers until ingredients are used up.
- Finish with marinara sauce topped with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake for another 15-20 minutes until bubbly.
Notes
- This dish can be made ahead and stored in the refrigerator.
- Feel free to add other vegetables for extra flavor.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Eggplant Lasagna, Vegetarian Lasagna, Healthy Lasagna