Description
This Easy Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna, featuring roasted eggplant slices layered with a creamy ricotta and mozzarella cheese mixture, marinara sauce, and aromatic herbs. Perfect for a comforting vegetarian dinner, it’s baked until bubbly and golden for a satisfying and flavorful meal.
Ingredients
Scale
Eggplant and Marinara
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tbsp olive oil (for brushing)
- Salt and pepper, to taste
- 1 jar (24 oz) marinara sauce
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 egg
Herbs and Seasoning
- 2 tbsp fresh basil, chopped (or 1 tbsp dried basil)
- 1 tbsp fresh oregano, chopped (or 1 tbsp dried oregano)
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 15-20 minutes, flipping halfway through, until tender and slightly golden. Remove and set aside.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, basil, oregano, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended.
- Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer roasted eggplant slices over the sauce, then spread a layer of the ricotta mixture. Repeat layering with eggplant and ricotta mixture, finishing with a final layer of eggplant and marinara sauce on top. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
- Serve: Let the lasagna rest for a few minutes to set before slicing and serving. Garnish with additional fresh basil or oregano if desired.
Notes
- For a lower-sodium version, use low-sodium marinara sauce and reduce added salt in the recipe.
- You can substitute fresh herbs with dried herbs, adjusting quantities accordingly as indicated.
- Roasting the eggplant beforehand helps reduce moisture, preventing a watery lasagna.
- This dish can be made ahead and refrigerated before baking; allow extra baking time if baking from cold.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheeses, and omit the egg.
