Description
This eggplant lasagna is a hearty, flavorful twist on the classic Italian favorite—made quicker and lighter by swapping out noodles for layers of roasted eggplant. It’s perfect for busy nights when you need something filling, delicious, and easy to pull together. With a rich tomato meat sauce, creamy ricotta blend, and golden mozzarella topping, it hits every comforting note you’d expect from lasagna—without all the carbs.
Ingredients
2 large eggplants, sliced into 1/4-inch rounds
1 tablespoon olive oil
Salt and pepper, to taste
1 pound ground beef or Italian sausage
1 small onion, finely chopped
2 garlic cloves, minced
1 jar (about 24 oz) marinara or pasta sauce
1 teaspoon dried Italian herbs
1 ½ cups ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)
Instructions
- Roast the Eggplant:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, lay eggplant slices in a single layer, brush with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway. - Cook the Meat Sauce:
In a skillet, cook ground meat over medium heat until browned. Add onions and garlic; cook until soft. Stir in marinara sauce and Italian herbs. Simmer for 10 minutes. - Mix Ricotta Layer:
Combine ricotta, egg, and Parmesan cheese in a bowl. Stir until smooth. - Assemble Lasagna:
In a baking dish, spread a thin layer of sauce. Layer eggplant slices, ricotta mixture, and mozzarella. Repeat layers, finishing with mozzarella on top. - Bake:
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course