Description
This Eggplant Lasagna recipe is a delicious and satisfying twist on the classic Italian dish. Layers of roasted eggplant, savory meat sauce, creamy ricotta, and gooey cheese come together for a hearty and flavorful meal that’s perfect for a cozy dinner at home.
Ingredients
Scale
Eggplant:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- Salt and pepper to taste
Meat Sauce:
- 1 lb ground beef or turkey
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 (24 oz) jar marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
Cheese Mixture:
- 1 ½ cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish:
- Chopped fresh basil for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Arrange and roast eggplant slices.
- Prepare meat sauce: Cook ground meat, onion, and garlic. Add marinara sauce and seasonings. Simmer.
- Prepare cheese mixture: Combine ricotta, egg, salt, and pepper.
- Assemble lasagna: Layer meat sauce, eggplant, ricotta mixture, and cheese in a baking dish. Repeat layers.
- Bake: Cover with foil and bake. Remove foil and bake until bubbly and golden.
- Rest and garnish: Let the lasagna rest before slicing. Garnish with fresh basil.
Notes
- To reduce moisture, salt eggplant slices and let sit before roasting.
- For a vegetarian version, omit meat and add sautéed mushrooms or lentils.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 7g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
