Description
This Easy Eggplant Lasagna is a healthier take on the classic Italian dish. By using eggplant slices instead of pasta, this recipe offers a gluten-free, low-carb, and vegetarian option that’s still packed with flavor. Layers of tender eggplant, rich marinara sauce, and a cheesy blend make this a delicious and nutritious alternative to traditional lasagna.
Ingredients
Scale
- For the Eggplant Layers:
- 2 large eggplants
- Salt (to taste)
- For the Sauce:
- 2 cups marinara sauce
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- Olive oil
- For the Cheese Mixture:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg
- Fresh basil, chopped
Instructions
- Prepare the Eggplant:
- Slice eggplants into thin rounds. Sprinkle with salt and let sit for 30 minutes. Pat dry with paper towels.
- Cook the Sauce:
- Heat olive oil in a skillet. Sauté onion, garlic, bell pepper, and mushrooms until softened. Add marinara sauce and simmer for 10 minutes.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C). Layer half of the eggplant slices in a baking dish. Spread half of the sauce over the eggplant, then add half of the cheese mixture. Repeat layers with remaining ingredients. Top with extra mozzarella and Parmesan.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
Notes
- Ensure eggplant slices are well-drained to avoid excess moisture.
- For a gluten-free version, use certified gluten-free marinara sauce.
- To make keto-friendly, adjust cheese and sauce ingredients as needed.
- Prep Time: 45 minutes (includes salting eggplant)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian