Description
Indulge in this delicious Eggplant Lasagna recipe that offers a flavorful twist on the classic Italian favorite. Layers of roasted eggplant, savory meat sauce, and creamy cheeses meld together for a satisfying meal that’s perfect for any occasion.
Ingredients
Scale
Eggplant:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- Salt and pepper to taste
Meat Sauce:
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 jar (24 oz) marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
Cheese Mixture:
- 1 container (15 oz) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish:
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast Eggplant: Arrange eggplant slices on a baking sheet, brush with olive oil, season with salt and pepper, and roast for 20 minutes.
- Prepare Meat Sauce: Brown ground beef, add onion, garlic, marinara sauce, oregano, and red pepper flakes. Simmer for 10 minutes.
- Make Cheese Mixture: Combine ricotta cheese, egg, and Parmesan in a bowl.
- Assemble Lasagna: Layer meat sauce, roasted eggplant, dollops of cheese mixture, and mozzarella in a baking dish. Repeat layers and bake.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- For a vegetarian version, omit the meat or substitute with lentils or chopped mushrooms.
- Eggplant can also be grilled instead of roasted for added flavor.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
