Description
This Easy Eggplant Lasagna is a delicious and low-carb alternative to traditional pasta lasagna. Featuring roasted eggplant slices layered with marinara sauce, creamy ricotta mixed with Italian seasoning and egg, mozzarella, and Parmesan cheese, it offers a rich and savory Italian dish perfect for vegetarians and those seeking gluten-free options. The preparation involves roasting the eggplants to reduce moisture, then baking the assembled layers until bubbly and golden.
Ingredients
Scale
Eggplant and Seasoning
- 2 large eggplants, sliced lengthwise into 1/4-inch slices
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Cheese and Sauce Mixture
- 1 jar (24 ounces) marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Fresh basil or parsley, chopped (optional for garnish)
Instructions
- Preheat and Roast the Eggplant: Preheat your oven to 400°F. Arrange the eggplant slices evenly on baking sheets. Brush each slice lightly with olive oil and season with half of the salt and black pepper. Roast the eggplant for 18 to 22 minutes, flipping the slices halfway through cooking until they are tender and have a light golden color.
- Prepare the Ricotta Mixture: Reduce the oven temperature to 375°F. In a mixing bowl, combine the ricotta cheese, large egg, dried Italian seasoning, and the remaining salt and black pepper. Mix thoroughly for an even flavor distribution.
- Assemble the Lasagna Layers: Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Start layering by placing roasted eggplant slices over the sauce, followed by a layer of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and more marinara sauce. Repeat these layers until you use all your ingredients, making sure to finish with a top layer of marinara sauce, mozzarella, and grated Parmesan cheese.
- Bake the Lasagna Covered: Cover the assembled dish loosely with aluminum foil to prevent the cheese from browning too quickly. Bake it in the preheated oven for 30 minutes, allowing the flavors to meld and the cheese to melt.
- Bake the Lasagna Uncovered: Remove the foil carefully and continue baking for an additional 10 to 15 minutes until the lasagna is bubbly and the cheese on top is lightly browned.
- Rest and Serve: Take the lasagna out of the oven and let it rest for 10 minutes to set. Garnish with freshly chopped basil or parsley if desired, then slice and serve warm.
Notes
- Salting and roasting the eggplant helps reduce excess moisture and prevents a soggy lasagna.
- For an added boost of protein and nutrients, consider mixing sautéed mushrooms or spinach into the ricotta layer.
- Make sure to flip the eggplant slices halfway through roasting to cook them evenly.
- Allowing the lasagna to rest before slicing helps the layers stay intact for clean serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
