Description
A delicious and healthy alternative to traditional lasagna using eggplant instead of pasta.
Ingredients
Scale
- 2 large eggplants, sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce
- 1 egg
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- In a bowl, mix ricotta cheese, egg, basil, oregano, salt, and pepper.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Layer eggplant slices, followed by the ricotta mixture, and then mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with marinara sauce and a layer of mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
- Use a mandoline for even eggplant slices.
- Let the lasagna sit before slicing for cleaner pieces.
- Feel free to add vegetables like spinach or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Eggplant Lasagna, Vegetarian Lasagna, Healthy Lasagna