Description
This Eggplant Lasagna recipe is a delicious low-carb and gluten-free twist on traditional lasagna, replacing pasta with roasted eggplant slices. Layers of savory meat sauce, creamy ricotta cheese, and melted mozzarella come together to create a comforting Italian classic that’s perfect for a hearty family meal.
Ingredients
Scale
Eggplant and Roasting
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- Nonstick spray or olive oil for greasing
Meat Sauce
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh basil (optional)
Cheese Mixture and Topping
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat and Roast Eggplant: Preheat your oven to 400°F. Arrange the eggplant slices on a baking sheet and brush them lightly with olive oil. Roast for 15 to 20 minutes, flipping halfway through, until the slices are softened and lightly browned.
- Prepare the Meat Sauce: While the eggplant roasts, heat a skillet over medium heat. Cook the ground beef along with the diced onion until browned. Drain any excess grease. Stir in the minced garlic, marinara sauce, dried oregano, salt, pepper, and fresh basil if using. Let the sauce simmer for 10 minutes to blend the flavors.
- Mix Ricotta and Egg: In a bowl, combine the ricotta cheese with the large egg until the mixture is smooth and well blended.
- Assemble the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the meat sauce on the bottom. Layer the roasted eggplant slices over the sauce, then spread half of the ricotta mixture over the eggplant. Sprinkle one-third of the shredded mozzarella on top, followed by another layer of meat sauce. Repeat these layers ending with the remaining meat sauce topped with the remaining mozzarella cheese. Finally, sprinkle the grated Parmesan cheese evenly over the top.
- Bake Covered: Cover the baking dish with foil and bake for 20 minutes, allowing the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is bubbly and golden brown.
- Rest and Serve: Once baked, let the lasagna rest for 10 to 15 minutes before slicing. This resting time helps the layers set for easier serving.
Notes
- For a vegetarian version, omit the meat and substitute with sautéed mushrooms or lentils for added texture and protein.
- Eggplant can be grilled as an alternative to roasting to impart a smoky flavor.
- Pat the roasted or grilled eggplant slices dry with paper towels before layering to avoid excess moisture in the lasagna.
