Gluten-Free Eggplant Lasagna
Indulge in the savory goodness of our Gluten-Free Eggplant Lasagna, a brilliant twist on a classic comfort food that’s perfect for those avoiding gluten. This delightful recipe swaps traditional pasta for tender roasted eggplant slices, creating a lighter yet equally satisfying dish packed with layers of rich marinara sauce, creamy ricotta cheese blended with fresh basil, and gooey melted mozzarella. Each bite is a harmonious blend of flavors, enhanced by aromatic garlic and a sprinkle of Parmesan for that irresistible cheesy finish. Easy to prepare and loaded with wholesome ingredients, this lasagna is ideal for family dinners or cozy gatherings. Plus, it’s baked to bubbly perfection, making it a gluten-free option your guests will rave about.
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups gluten-free marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 0.5 cup fresh basil leaves
- 0.75 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides lightly with 1 teaspoon of salt and let them sit for about 15 minutes to draw out excess moisture.
While the eggplants are resting, prepare the ricotta mixture. In a bowl, combine ricotta cheese, egg, chopped basil leaves, and 1/2 cup of grated parmesan cheese. Mix well and set aside.
Pat the eggplant slices dry with paper towels to remove the drawn out moisture.
Brush both sides of the eggplant slices with olive oil and season with the remaining salt and pepper.
Place the eggplant slices on a baking sheet in a single layer and roast in the preheated oven for about 20 minutes, flipping halfway through, until tender and lightly golden.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly on the bottom.
Arrange a layer of roasted eggplant on top of the sauce, followed by half of the ricotta mixture. Sprinkle with 1/2 cup of shredded mozzarella cheese and 1/2 teaspoon garlic powder.
Repeat with another layer of marinara sauce, remaining eggplant slices, the rest of the ricotta mixture, and another 1/2 cup of mozzarella cheese.
Finish with a final layer of marinara sauce and top with the remaining mozzarella cheese and remaining 1/4 cup of parmesan cheese.
Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing. Serve garnished with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 17.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 590 mg | 45% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1262 mg | 27% | |
*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.
