Cheesy Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna, where tender slices of eggplant replace pasta sheets. Layered with a rich tomato sauce, creamy ricotta, and gooey mozzarella, this lasagna is a hearty and satisfying dish perfect for vegetarians or anyone looking to reduce carbs without sacrificing flavor.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4-6
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup ricotta cheese (250g)
- 2 cups shredded mozzarella cheese (200g)
- 1/2 cup grated Parmesan cheese (50g)
- 2 cups marinara sauce (480g)
- 1 large egg, beaten
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Fresh basil leaves for garnish (optional)
Directions:
- Prepare the Eggplant:
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch rounds. Lay them on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
- Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until tender and lightly golden.
- Prepare the Cheese Filling:
- While the eggplant is baking, in a bowl, combine ricotta cheese, beaten egg, 1 cup of shredded mozzarella, Parmesan cheese, oregano, basil, salt, and pepper. Stir until well combined.
- Assemble the Lasagna:
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer the eggplant slices on top of the sauce, followed by a layer of the ricotta cheese mixture, and then a layer of marinara sauce.
- Repeat the layers, ending with a layer of sauce on top. Sprinkle the remaining mozzarella cheese on top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden brown.
- Serve:
- Allow the lasagna to cool for a few minutes before slicing.
- Garnish with fresh basil leaves if desired. Serve hot and enjoy!
Serving Suggestions:
- Serve with a side of garlic bread or a green salad for a complete meal.
- Add extra vegetables like spinach or mushrooms in the layers for added flavor and texture.
- For extra flavor, sprinkle some red pepper flakes on top before baking.
- Top with fresh mozzarella or a sprinkle of Parmesan just before serving for a cheesy finishing touch.
- Serve with a side of roasted vegetables like zucchini or bell peppers for a colorful and healthy meal.
Cooking Tips:
- Make sure to salt the eggplant slices and let them sit for 10-15 minutes before baking to draw out excess moisture and bitterness.
- You can also grill the eggplant slices for a smoky flavor instead of baking them.
- If you want to make this dish ahead of time, you can assemble the lasagna and refrigerate it for a day before baking.
Nutritional Benefits:
- Eggplant is rich in fiber, antioxidants, and nutrients like vitamins C and K, which support heart health and digestion.
- Ricotta cheese provides a good source of protein and calcium.
- This dish is lower in carbs compared to traditional lasagna, making it suitable for those on a low-carb or keto diet.
Dietary Information:
- Vegetarian: Yes
- Low Carb: Yes
- Gluten-Free: Yes (ensure marinara sauce is gluten-free)
- High Protein: Yes
- Low Sugar: Yes
Nutritional Facts (per serving):
- Calories: 350-400
- Protein: 20g
- Carbohydrates: 12g
- Fat: 25g
- Fiber: 7g
- Sugar: 8g
Storage:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze the assembled, uncooked lasagna for up to 2 months. Thaw in the fridge overnight before baking.
- Reheat: Reheat in the oven or microwave until hot throughout.
Why You’ll Love This Recipe:
- A lighter, healthier version of traditional lasagna that still delivers rich, comforting flavors.
- It’s a great way to enjoy all the cheesy goodness of lasagna without the carbs from pasta.
- Eggplant adds a meaty texture that’s perfect for absorbing the savory marinara sauce.
- This dish is customizable with any extra veggies or spices you love, making it versatile for different tastes.
Conclusion:
Cheesy Eggplant Lasagna is a mouthwatering, satisfying dish that’s sure to please vegetarians and meat-eaters alike. The layers of tender eggplant, savory marinara, and gooey cheese create a comforting, low-carb meal that everyone will love. Whether you’re looking for a healthy weeknight dinner or a flavorful weekend treat, this lasagna is perfect for any occasion. Don’t be surprised if it becomes a staple in your meal rotation!
Frequently Asked Questions:
- Can I make this lasagna ahead of time? Yes, you can assemble it a day ahead and store it in the fridge until ready to bake.
- Can I use zucchini instead of eggplant? Yes, zucchini can be used as a substitute for eggplant if you prefer or have it on hand.
- How do I make this dish vegan? Use a vegan ricotta or cashew cheese and substitute vegan mozzarella for the shredded cheese.
- Can I freeze this lasagna? Yes, it freezes well. Assemble it, cover tightly, and freeze for up to 2 months.
- Do I need to salt the eggplant before baking? Salting the eggplant helps draw out excess moisture and reduces bitterness. It’s optional but recommended.
- Can I add meat to this lasagna? Yes, you can add ground beef, turkey, or sausage to the sauce for a non-vegetarian version.
- Is this recipe gluten-free? Yes, as long as you use gluten-free marinara sauce and breadcrumbs (if using).
- Can I use store-bought marinara sauce? Yes, store-bought marinara sauce works great, but homemade is always a nice touch if you have the time.
- What other vegetables can I add? You can add spinach, mushrooms, or bell peppers to the layers for added flavor.
- How can I make this lasagna spicier? Add red pepper flakes to the sauce or sprinkle some chili powder on top before baking for a spicy kick.