Easy Eggplant Lasagna
A comforting and delicious eggplant lasagna with layers of ricotta, marinara, and roasted eggplant that offers a healthier alternative to traditional recipes.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 cups marinara sauce This tangy sauce serves as the flavorful base for the lasagna.
- 1/2 cup grated Parmesan Adds a sharp, nutty flavor.
- 2 large eggplants, sliced into 1/4-inch rounds The star of the dish, roasted to tenderness.
- 2 cups ricotta cheese Provides creaminess and moisture.
- 1 1/2 cups shredded mozzarella For a gooey, cheesy layer.
- 1 tsp dried oregano Adds warm, earthy flavor.
- 1 tsp dried basil Contributes a sweet aroma.
- to taste salt and pepper Essential seasonings.
- Olive oil, for brushing Enhances flavor and texture.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Brush the sliced eggplant rounds lightly with olive oil and sprinkle them with salt and pepper.
- Arrange the eggplant slices on a baking tray and roast them in the preheated oven for 15-20 minutes.
Cheese Mixture
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan, half of the shredded mozzarella, dried oregano, dried basil, salt, and pepper. Mix thoroughly until creamy.
Layering and Baking
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Add a layer of roasted eggplant slices, followed by a layer of the cheese mixture, and then another layer of marinara sauce.
- Repeat layering until you run out, finishing with marinara sauce and topping with remaining mozzarella.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Allow to cool slightly, then slice and serve hot.
Notes
To reduce bitterness from eggplant, you can salt the slices and let them sit for 30 minutes before rinsing. This enhances flavor. Consider mixing in spinach or other veggies for added nutrition. If making ahead, refrigerate for a day before baking.