Here’s a full, detailed recipe for Easy Eggplant Lasagna, including description, timing, ingredients, step-by-step instructions, pro tips, common questions, and complete nutritional info.
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Easy Eggplant Lasagna
This easy eggplant lasagna swaps traditional pasta for thinly sliced roasted eggplant, layered with savory marinara sauce, creamy ricotta, mozzarella, and parmesan cheese. It’s a low-carb, gluten-free alternative to classic lasagna that’s just as hearty and flavorful—perfect for weeknight dinners or meal prep!
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Ingredients:
For the Eggplant Layers:
2 large eggplants, sliced lengthwise into 1/4-inch thick slices
1–2 tbsp olive oil
Salt, for sweating the eggplant
For the Ricotta Mixture:
1 1/2 cups ricotta cheese
1 egg
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 cup grated Parmesan cheese
For the Sauce:
2–3 cups marinara sauce (store-bought or homemade)
Optional: sauteed ground beef or turkey (1/2 lb), for a meaty version
For the Topping:
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Instructions:
Step 1: Sweat & Roast the Eggplant
1. Lay the eggplant slices on paper towels and sprinkle both sides with salt. Let sit for 20 minutes to draw out moisture.
2. Pat dry with paper towels.
3. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
4. Brush eggplant slices lightly with olive oil and bake for 15–20 minutes, flipping halfway, until tender and lightly golden. Set aside.
Step 2: Mix the Ricotta Filling
1. In a bowl, combine ricotta, egg, salt, Italian seasoning, and Parmesan cheese. Mix until smooth.
Step 3: Assemble the Lasagna
1. In a 9×13 inch baking dish, spread a thin layer of marinara sauce.
2. Layer roasted eggplant slices to cover the bottom.
3. Spread 1/3 of the ricotta mixture, spoon some sauce, and sprinkle with mozzarella.
4. Repeat layers (eggplant, ricotta, sauce, cheese) until all ingredients are used—finish with sauce and top with mozzarella + Parmesan.
Step 4: Bake
1. Cover with foil and bake at 375°F (190°C) for 25 minutes.
2. Remove foil and bake uncovered for 10–15 minutes until cheese is bubbly and golden.
3. Let rest for 10 minutes before slicing. Garnish with fresh herbs.
Tips & Notes:
Sweating eggplant is key—it prevents sogginess by removing excess water.
Want more structure? Add a few slices of zucchini or layer in cooked lasagna noodles if carbs aren’t a concern.
Use whole milk ricotta for richer flavor, or cottage cheese as a lighter substitute.
Add red pepper flakes or sauteed garlic to the sauce for extra kick.
Make it meatless or meaty—both work perfectly.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Assemble the lasagna, cover, and refrigerate for up to 2 days. Bake when ready.
Q: Can I freeze eggplant lasagna?
A: Absolutely. Bake it fully, let cool, and freeze in portions for up to 3 months. Reheat in the oven at 350°F until hot.
Q: How do I prevent watery lasagna?
A: Roast the eggplant well and don’t over-sauce. Also, let it rest before cutting to help set the layers.
Q: Is this keto-friendly?
A: Yes! It’s very low in carbs and fits well into a keto or low-carb lifestyle.
Q: What’s a good marinara brand?
A: Rao’s, Victoria, and Primal Kitchen are great clean-label options with low sugar.
Nutritional Info
Calories: 290
Protein: 17g
Fat: 19g
Carbohydrates: 12g
Fiber: 4g
Sugar: 6g
Sodium: 540mg
Cholesterol: 55mg