Description
A delicious and hearty Eggplant Lasagna recipe that’s gluten-free and packed with layers of flavor. This Italian-inspired dish is a comforting twist on traditional lasagna, swapping pasta for roasted eggplant slices.
Ingredients
Scale
Eggplant:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
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:
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Others:
- Nonstick spray or olive oil for greasing
Instructions
- Preheat the oven: Preheat the oven to 400°F. Roast eggplant slices until softened.
- Prepare the Meat Sauce: Cook ground beef with onion, garlic, marinara sauce, and seasonings. Simmer.
- Prepare the Cheese Mixture: Mix ricotta with egg until smooth.
- Layer the Lasagna: In a baking dish, layer eggplant, ricotta mixture, mozzarella, and meat sauce. Repeat layers.
- Bake: Cover with foil and bake, then uncover to brown the top.
- Rest and Serve: Let the lasagna rest before slicing and serving.
Notes
- For a vegetarian version, omit the meat and add sautéed mushrooms or lentils.
- Eggplant can be grilled instead of roasted. Pat dry with paper towels before layering.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 75 mg
