Recipe details
Dinner
Share
Eggplant Lasagna
1h 30min
8 servings
Cook this dish
This delicious and healthy Eggplant Lasagna is a vegetarian twist on the classic Italian dish. Layers of tender eggplant slices replace traditional pasta, while a flavorful tomato sauce and creamy ricotta filling create a satisfying and comforting meal. Baked to perfection with melted mozzarella cheese, this lower-carb lasagna is sure to become a family favorite.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Prepare the eggplant
Preheat the oven to 400°F (200°C). Slice the eggplant into 0.25-inch thick rounds. Brush both sides of the eggplant slices with olive oil and arrange them on baking sheets. Bake for 20-25 minutes, flipping halfway through, until tender and lightly browned. Set aside to cool.
Prepare the sauce
Peel and finely chop the onion. Peel and mince the garlic cloves. In a saucepan, sauté the chopped onion in olive oil until softened. Add the minced garlic and cook for 1 minute. Add the canned tomatoes, salt, and black pepper. Simmer the sauce for 15 minutes, stirring occasionally.
Prepare the ricotta filling
In a bowl, mix the ricotta cheese, grated Parmesan cheese, eggs, salt, and black pepper until well combined.
Assemble the lasagna
Preheat the oven to 375°F (190°C). Spread a thin layer of tomato sauce in a 9x13 inch baking dish. Arrange a layer of baked eggplant slices, followed by half of the ricotta mixture, and half of the mozzarella cheese. Repeat the layers, ending with tomato sauce and mozzarella cheese on top.
Bake and serve
Roughly chop the basil leaves. Bake the Eggplant Lasagna for 30-35 minutes or until the cheese is melted and bubbly. Let it cool for 10 minutes before serving, garnished with chopped basil.
Ratings
0
Comments (0)
No ratings or reviews yet.