Cheesy Eggplant Lasagna
Dive into layers of savory comfort with this Cheesy Eggplant Lasagna, a hearty, vegetarian twist on the classic Italian favorite. Roasted eggplant slices take center stage, replacing traditional pasta for a lighter yet equally satisfying bite. Each layer is packed with rich marinara sauce, creamy ricotta infused with Parmesan, gooey mozzarella, and a touch of fresh basil for vibrant flavor. This gluten-free masterpiece is baked to perfection, creating a bubbling, golden crust that’s as indulgent as it is wholesome. Perfect for family dinners or meal prep, this recipe delivers all the cheesy, saucy goodness of lasagna without the carbs. Serve it with crusty bread and a crisp salad for a complete meal that’s bound to impress.
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Recipe Information
Ingredients
- 2 Large eggplants
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 3 cups Marinara sauce
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 Large eggs
- 1 cup Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Lay the slices on a baking sheet lined with parchment paper.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder.
Roast the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until they are tender and lightly browned. Remove and set aside.
Reduce the oven temperature to 375°F (190°C).
In a medium bowl, mix the ricotta cheese, grated Parmesan, egg, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
Spread 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Layer a third of the roasted eggplant slices over the sauce. Top with 1/2 cup of marinara sauce, half of the ricotta mixture, a sprinkle of fresh basil, and 1/2 cup of shredded mozzarella cheese.
Repeat the layers: eggplant slices, marinara sauce, remaining ricotta mixture, basil, and 1/2 cup of mozzarella cheese.
For the final layer, add the remaining eggplant slices, spread with the remaining marinara sauce, and sprinkle the top with the remaining mozzarella cheese and grated Parmesan.
Cover the dish with aluminum foil and bake in the oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the lasagna cool for 10 minutes before slicing and serving.
Garnish with extra fresh basil leaves if desired. Enjoy your Cheesy Eggplant Lasagna!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 8850 mg | 385% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 43.5 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3729 mg | 287% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
