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Eggplant Lasagna

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1h 30min

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8 servings

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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

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Steps

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1
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.

2
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.

3
Prepare the ricotta filling

In a bowl, mix the ricotta cheese, grated Parmesan cheese, eggs, salt, and black pepper until well combined.

4
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.

5
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.

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