Vegetarian Eggplant Lasagna Recipe
Description:
This hearty Vegetarian Eggplant Lasagna swaps traditional pasta for layers of roasted eggplant slices, nestled between a rich tomato sauce, sautéed vegetables, and a cheesy ricotta-mozzarella blend. It’s low-carb, gluten-free, and bursting with Mediterranean flavors. Perfect for vegetarians or anyone wanting a wholesome, comforting dish.
⏱️ Time Required:
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Ingredients:
For the Eggplant:
2 large eggplants, sliced lengthwise into ¼-inch thick slices
2 tbsp olive oil
Salt & pepper to taste
For the Sauce:
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 (400g) can crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
½ tsp dried basil
Salt & pepper to taste
For the Cheese Layer:
1 ½ cups ricotta cheese (or cottage cheese)
1 egg
1 cup grated mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil or parsley (optional for garnish) Instructions:
1. Prepare Eggplant:
Preheat oven to 200°C (400°F).
Lightly brush eggplant slices with olive oil and place on a baking sheet.
Roast for 20 minutes, flipping halfway, until tender and slightly browned.
2. Make the Sauce:
In a large skillet, heat olive oil over medium heat.
Sauté onions and garlic until soft, about 3 minutes.
Add zucchini and bell pepper. Cook for another 5–7 minutes.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
Simmer uncovered for 10–15 minutes until slightly thickened
3. Prepare Cheese Mixture:
In a bowl, mix ricotta cheese, egg, half the mozzarella, and Parmesan.
4. Assemble the Lasagna:
In a baking dish (9×13 inch), spread a spoonful of tomato sauce on the bottom.
Add a layer of roasted eggplant slices.
Spread half of the ricotta mixture.
Add a layer of tomato sauce.
Repeat layers, ending with sauce and remaining mozzarella on top.
5. Bake:
Cover with foil and bake at 180°C (350°F) for 25 minutes.
Uncover and bake another 10–15 minutes until bubbly and cheese is golden.
Let it rest 10 minutes before serving.
Nutritional Information (per serving):
Nutrient Amount
Calories 285 kcal
Protein 13 g
Carbohydrates 20 g
Dietary Fiber 6 g
Sugars 10 g
Fat 18 g
Saturated Fat 6 g
Sodium 430 mg
Calcium 180 mg
Iron 2 mg
(Note: May vary depending on cheese or sauce brand used)
Frequently Asked Questions
Q1: Can I make this ahead of time?
A: Yes! You can assemble the lasagna up to 24 hours in advance. Refrigerate and bake when ready.
Q2: Can I freeze eggplant lasagna?
A: Absolutely. Once baked and cooled, wrap tightly and freeze for up to 2 months. Reheat from frozen at 180°C until hot.
Q3: What can I use instead of ricotta?
A: Cottage cheese or a plant-based ricotta substitute works great.
Q4: Is this dish low-carb?
A: Yes! It’s significantly lower in carbs than traditional lasagna due to the eggplant layers.
Q5: Can I add spinach or mushrooms?
A: Yes, sautéed spinach or mushr
ooms make excellent additions to the sauce.