Description
This Easy Eggplant Lasagna is a healthier twist on the classic, using thinly sliced eggplant instead of pasta sheets for a low-carb, gluten-free version. Layered with rich marinara sauce, gooey cheese, and savory herbs, this dish is both delicious and satisfying. Perfect for vegetarians or anyone looking for a lightened-up lasagna option!
Ingredients
For the Lasagna:
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2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
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1 tbsp olive oil (for brushing)
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1 jar (24 oz) marinara sauce
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1 1/2 cups ricotta cheese
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2 cups shredded mozzarella cheese (divided)
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1/2 cup grated Parmesan cheese
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1 egg
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2 tbsp fresh basil, chopped (or 1 tbsp dried basil)
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1 tbsp fresh oregano, chopped (or 1 tbsp dried oregano)
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1/4 tsp garlic powder
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Salt and pepper, to taste
Instructions
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Prepare the Eggplant:
Preheat your oven to 400°F (200°C). Slice the eggplant lengthwise into thin slices, about 1/4-inch thick. Lay the slices on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast the eggplant in the preheated oven for 15-20 minutes, flipping halfway through, until tender and slightly golden. Remove from the oven and set aside. -
Prepare the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, Parmesan cheese, egg, basil, oregano, garlic powder, salt, and pepper. Mix well until smooth. -
Assemble the Lasagna:
In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer the roasted eggplant slices over the sauce, followed by a layer of the ricotta mixture. Repeat the layers, ending with a layer of eggplant and marinara sauce on top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. -
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. -
Serve:
Let the lasagna cool for a few minutes before slicing and serving. Garnish with additional fresh basil or oregano if desired.
Notes
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If you want to make this lasagna even more hearty, you can add a layer of cooked ground beef or turkey between the eggplant slices.
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For a vegan version, substitute the ricotta and mozzarella with dairy-free alternatives.
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If you prefer less moisture in the eggplant, you can salt the slices before roasting and let them sit for 10-15 minutes to draw out excess water.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (based on 6 servings)
- Calories: 300
- Sugar: 12g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg