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Eggplant Lasagna

Eggplant Lasagna
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Eggplant Lasagna is a healthy, flavorful twist on classic lasagna that replaces pasta with tender roasted eggplant slices. Layered with savory tomato sauce, creamy ricotta, melted mozzarella, and sharp Parmesan, it offers a satisfying vegetarian and gluten-free alternative rich in texture and vibrant taste. Perfect for family dinners or entertaining, this dish combines wholesome ingredients for a comforting meal without the heaviness of traditional pasta.

Ingredients

Scale

Vegetables and Aromatics

  • 3 medium firm eggplants, sliced lengthwise about 1/4 inch thick
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • Fresh basil leaves, chopped (about 1/4 cup)
  • Fresh oregano leaves, chopped (about 2 tbsp)
  • Salt, to taste
  • Black pepper, to taste

Cheeses

  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Other Ingredients

  • 3 cups seasoned marinara tomato sauce
  • 3 tbsp olive oil (for roasting and sautéing)

Instructions

  1. Prepare and Roast the Eggplant: Slice the eggplants lengthwise into thin, even pieces about 1/4 inch thick. Lightly brush each slice with olive oil and sprinkle with salt. Arrange slices on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes until tender and slightly caramelized. This softens the eggplant and enhances its sweetness, providing a perfect layering base.
  2. Make the Tomato Sauce: While the eggplant roasts, heat olive oil in a skillet over medium heat. Sauté minced garlic and chopped onion until fragrant and translucent. Add marinara or crushed tomatoes along with fresh basil and oregano. Season with salt and pepper to taste. Let the sauce simmer gently to develop a rich, savory flavor.
  3. Prepare the Cheese Mixture: In a bowl, combine ricotta cheese with grated Parmesan, salt, pepper, and optionally some chopped fresh basil. Mix well until creamy and smooth, ready to contrast the roasted eggplant and tomato sauce.
  4. Assemble the Lasagna: Spread a thin layer of tomato sauce in the bottom of a baking dish to prevent sticking. Layer roasted eggplant slices evenly over the sauce. Dollop and gently spread the ricotta mixture on top of the eggplant layer. Sprinkle a generous amount of shredded mozzarella and ladle more tomato sauce over. Repeat these layers until all ingredients are used. Finish with a top layer of eggplant slices, sauce, shredded mozzarella, and a final sprinkle of Parmesan cheese.
  5. Bake Until Bubbly and Golden: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted, bubbly, and golden brown. Allow the lasagna to rest for 10 minutes before slicing to help set the layers for perfect servings.

Notes

  • Salt the eggplant slices and let them sit for 20 minutes before roasting to draw out excess moisture and reduce bitterness.
  • Keep eggplant slices about 1/4-inch thick for balanced texture and layer stability.
  • Distribute sauce and cheeses evenly across layers for consistent flavor in every bite.
  • Allow the finished lasagna to rest before serving to firm up the layers and make slicing neat.
  • Add fresh basil or oregano just before serving to keep the flavors bright and vibrant.

Nutrition

Keywords: Eggplant lasagna, gluten-free lasagna, vegetarian lasagna, healthy lasagna, baked eggplant, low-carb lasagna

Find it online: https://tastebudtrek.com/eggplant-lasagna/