Eggplant Lasagna Recipe
Gluten-free, low-carb, and vegetarian, this eggplant lasagna layers slices of roasted eggplant between 3 Italian cheeses, spinach, fresh herbs, and pasta sauce. This lasagna recipe can stand alone as dinner or be served with your favorite salad.
Servings: 12 pieces
Ingredients
- 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
- extra virgin olive oil
- kosher salt
- 1 large egg
- 15 ounces part-skim ricotta cheese
- 1 1/2 cups park-skim mozzarella cheese,
- 1/2 cup grated Parmesan cheese,
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 10 oz frozen spinach, thawed, wring out all the water
- 1 cup packed chopped fresh parsley
- 1/2 cup packed chopped fresh basil 2/3 ounce
- black pepper to your liking
- 2 cups prepared pasta sauce of choice (Homemade or store-bought)
Instructions
- Salt the eggplant (optional). Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes.
- Heat the oven. Preheat the oven to 400°F and position a rack in the middle.
- Roast the eggplant. Pat the eggplant slices dry with a paper towel to remove any excess salt. Arrange on a lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Place in the oven and roast until the eggplant softens and becomes pliable, about 15 to 20 minutes.
- Make the cheese filling. While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, 1/4 Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Reduce oven temp. Remove the eggplant from the oven. Lower the heat to 375°F.
- Build the lasagna. Into a 9 x 13-inch baking dish, pour about 1/2 cup of pasta sauce and spread it across the bottom of the pan. Lay 4 to 6 eggplant slices on top of the sauce; it's fine if they overlap a little. Spread 1/2 of the ricotta filling over the eggplant, then spread a thin layer of the sauce on top of the cheese mixture. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining 1/2 cup mozzarella cheese and 1/4 cup of Parmesan.
- Bake. Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 15 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Enjoy! Let the lasagna rest for 10 minutes before cutting and serving.
Video
Notes
- Salting eggplant is optional but it does help the flavor and texture of it. Be sure to dry the eggplant slices very well to remove any excess salt.
- Prepare Ahead Tips: You can roast the eggplant and prepare the ricotta cheese filling 1 day in advance. Keep them refrigerated in separate containers. Assemble before baking. When ready to bake, let the lasagna stand at room temperature while you preheat the oven.
- Leftovers & Storage: Refrigerate leftovers for up to 4 days. Rewarm, covered, in a medium heated oven.
- To reheat: Warm, covered in a 350°F oven.
- Can this be Frozen? It is best not to freeze eggplant lasagna as eggplant can become too watery and mushy when frozen.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
Calories: 146.6kcal | Carbohydrates: 11.1g | Protein: 11.5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.9g | Trans Fat: 0.002g | Cholesterol: 37.2mg | Sodium: 424.6mg | Potassium: 482.4mg | Fiber: 3.9g | Sugar: 4.6g | Vitamin A: 3700.7IU | Vitamin C: 12.9mg | Calcium: 300.5mg | Iron: 1.7mg
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