Vegetarian Eggplant Lasagna
Indulge in the hearty flavors of this Vegetarian Eggplant Lasagna, a lighter, low-carb twist on the classic Italian comfort dish. Perfectly roasted eggplant slices replace traditional pasta, creating tender, smoky layers that pair beautifully with creamy ricotta, melted mozzarella, and vibrant marinara sauce. Fresh basil and a blend of garlic and oregano add a fragrant, herbaceous touch to every bite. This baked casserole, topped with golden, bubbly Parmesan, is a satisfying, protein-packed dinner option for busy weeknights or weekend gatherings. Ready in just over an hour, it's as wholesome as it is delicious—sure to become a family favorite!
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Recipe Information
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Ricotta cheese
- 1 large Egg
- 0.5 cups Fresh basil leaves
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 4 cups Marinara sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them.
Slice the eggplants lengthwise into 1/4-inch-thick slices. Arrange the slices on the prepared baking sheets.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Bake the eggplant slices in the oven for 20 minutes, flipping them halfway through, until they are tender and lightly browned. Set aside to cool slightly.
In a medium mixing bowl, combine the ricotta cheese, egg, chopped basil leaves, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and dried oregano. Stir until well mixed.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 1/3 of the roasted eggplant slices over the marinara, covering the bottom of the dish.
Spread 1/3 of the ricotta mixture on top of the eggplant slices, followed by 1/3 of the shredded mozzarella cheese.
Repeat the layers (sauce, eggplant slices, ricotta mixture, mozzarella cheese) two more times, finishing with a layer of marinara sauce on top.
Sprinkle the remaining 1/4 cup Parmesan cheese over the top layer of marinara sauce.
Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the lasagna is bubbly and the top is golden brown.
Allow the lasagna to cool for 10 minutes before slicing and serving. Garnish with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 9684 mg | 421% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 77.6 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 3426 mg | 264% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4458 mg | 95% | |
*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.
