Description
This Easy Vegetarian Eggplant Lasagna is a flavorful, healthy alternative to the classic lasagna, featuring layers of roasted eggplant, creamy ricotta, and gooey mozzarella, all topped with a rich marinara sauce. Perfect for a light weeknight dinner or a meatless meal
Ingredients
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2 large eggplants, sliced into 1/4-inch thick rounds
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2 cups ricotta cheese
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1 1/2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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2 cups marinara sauce
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1 tsp dried basil
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1 tsp dried oregano
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Salt and pepper, to taste
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Olive oil, for brushing
Instructions
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Preheat the oven: Set the oven to 375°F (190°C). Lightly brush the eggplant slices with olive oil and roast them on a baking sheet for 15-20 minutes until tender.
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Prepare the cheese mixture: In a bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, basil, oregano, salt, and pepper.
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Assemble the lasagna: In a baking dish, spread a thin layer of marinara sauce. Layer the roasted eggplant slices on top, followed by the cheese mixture, and more marinara sauce.
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Repeat the layers: Continue layering, ending with marinara sauce and the remaining mozzarella on top.
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Bake: Bake in the oven for 25-30 minutes until the lasagna is bubbly and golden.
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Cool and serve: Let the lasagna cool slightly before serving. Enjoy!
Notes
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For an extra burst of flavor, consider adding fresh basil or a sprinkle of red pepper flakes on top before serving.
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If you want a bit more texture, you can grill the eggplant slices instead of roasting them.
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This lasagna is perfect for meal prep; it stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg