Description
This Eggplant Lasagna is a delicious twist on the classic Italian dish, perfect for those looking for a low-carb or gluten-free alternative. Layers of roasted eggplant, savory meat sauce, creamy ricotta, and gooey cheese come together in this satisfying and flavorful meal.
Ingredients
Scale
Eggplant:
- 2 large eggplants, sliced lengthwise into 1/4-inch slices
- 2 tablespoons olive oil
- Salt and pepper to taste
Meat Sauce:
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
Cheese Mixture:
- 15 ounces ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish:
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the eggplant: Lightly brush eggplant slices with olive oil, season with salt and pepper, and roast for 15–20 minutes until tender.
- Make the meat sauce: Cook ground meat with onion and garlic, then add marinara sauce, oregano, basil, and red pepper flakes. Simmer for 10 minutes.
- Prepare the cheese mixture: Combine ricotta cheese, egg, and Parmesan.
- Assemble the lasagna: Layer meat sauce, eggplant slices, ricotta mixture, and mozzarella in a baking dish. Repeat layers and bake covered for 20 minutes, then uncovered for 10–15 minutes until golden.
- Serve: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- To reduce moisture, salt the eggplant slices before roasting.
- This dish can be prepared ahead and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 7g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg
