Easy Eggplant Lasagna
A comforting and lighter version of classic lasagna using roasted eggplant instead of pasta, layered with creamy ricotta, savory marinara, and melty mozzarella.
Servings: 8 servings
Calories: 350kcal
Ingredients
Eggplant and Sauces
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 cups marinara sauce Rich and aromatic, it adds depth with tangy flavor.
- 1 cup shredded mozzarella The star cheese for a gooey texture.
Cheese Mixture
- 2 cups ricotta cheese Creamy and rich, balances the acidity of marinara.
- 1/2 cup grated Parmesan Adds a nutty and salty bite.
Seasonings
- 1 tsp dried oregano Lends an earthy and slightly peppery flavor.
- 1 tsp dried basil Elevates the Italian essence of the dish.
- to taste salt and pepper Essential seasonings that elevate the dish.
Other Ingredients
- 1 tbsp olive oil, for brushing Brings out the natural sweetness and flavor of the eggplant.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch rounds and brush each slice lightly with olive oil.
Cooking
- Roast the eggplant slices for 15-20 minutes until soft and slightly caramelized.
- In a bowl, mix ricotta cheese, grated Parmesan, half of the mozzarella, dried oregano, dried basil, salt, and pepper.
- In a baking dish, layer with marinara sauce, roasted eggplant, cheese mixture, and repeat, finishing with marinara sauce on top and remaining mozzarella.
- Bake for 25-30 minutes until bubbly and golden.
Serving
- Allow the lasagna to cool for a few minutes, then slice into squares and serve warm.
Notes
To remove excess moisture from the eggplant, salt the slices for 30 minutes before roasting. Feel free to add other vegetables or a layer of cooked ground turkey or chicken.