why make this recipe
Cheesy Eggplant Lasagna is a fantastic choice for anyone who loves a comforting, hearty meal but wants something a bit lighter than traditional lasagna. It features layers of roasted eggplant instead of pasta, making it a great option for those seeking a low-carb or gluten-free dish. Plus, the combination of creamy ricotta, melty mozzarella, and savory marinara sauce creates a rich flavor profile that is hard to resist. This dish is perfect for family dinners, gatherings, or meal prep for the week ahead.
how to make Cheesy Eggplant Lasagna
Ingredients:
- 2 large eggplants
- 15 oz ricotta cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (optional, for ricotta mixture)
- Salt and pepper to taste
- Olive oil for roasting
- Fresh basil for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for 30 minutes to release moisture. Rinse and pat dry.
- Brush the eggplant slices with olive oil and roast them in the oven for 25-30 minutes until they are tender.
- In a bowl, mix the ricotta cheese, optional egg, salt, and pepper.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Layer half of the roasted eggplant slices on top, followed by half of the ricotta mixture, another layer of marinara sauce, and half of the mozzarella cheese. Repeat the layers.
- Finish with the remaining marinara sauce and sprinkle the top with Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the dish is bubbly and golden.
- Allow it to cool for a few minutes before serving. You can garnish with fresh basil if desired.
how to serve Cheesy Eggplant Lasagna
Serve Cheesy Eggplant Lasagna hot, straight from the oven. It pairs well with a simple side salad or some garlic bread for a complete meal. You can also sprinkle extra fresh basil on top for added flavor and a touch of color.
how to store Cheesy Eggplant Lasagna
To store leftover Cheesy Eggplant Lasagna, let it cool completely and then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for about 3-4 days. If you want to keep it longer, you can freeze it. Just make sure it’s in an airtight container or freezer-safe dish; it will last in the freezer for up to 3 months.
tips to make Cheesy Eggplant Lasagna
- For a more flavorful eggplant, try marinating the slices in olive oil with garlic before roasting.
- If you want a creamier texture, consider adding more ricotta or using a mix of different cheeses like feta or goat cheese.
- If you prefer a bit of heat, add some crushed red pepper flakes to the marinara sauce.
variation
You can make a meat version by adding cooked ground beef or Italian sausage between the layers. Another tasty variation is to include other veggies like spinach or zucchini for added nutrition.
FAQs
Can I use different cheeses?
Yes, you can substitute different cheeses based on your preference. Try using cottage cheese or a blend of your favorite cheeses for a unique flavor.
Can I make this ahead of time?
Absolutely! You can prepare the lasagna ahead of time, assemble it, and keep it in the fridge for up to a day before baking. Just remember to let it come to room temperature before baking.
How can I make it vegan?
To make this recipe vegan, you can replace ricotta cheese with tofu blended with nutritional yeast and a little lemon juice. Use vegan cheese in place of mozzarella and Parmesan.
Print
Cheesy Eggplant Lasagna
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty alternative to traditional lasagna, layers of roasted eggplant replace pasta for a lighter and gluten-free meal.
Ingredients
- 2 large eggplants
- 15 oz ricotta cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (optional, for ricotta mixture)
- Salt and pepper to taste
- Olive oil for roasting
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for 30 minutes to release moisture. Rinse and pat dry.
- Brush the eggplant slices with olive oil and roast them in the oven for 25-30 minutes until they are tender.
- Mix the ricotta cheese, optional egg, salt, and pepper in a bowl.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Layer half of the roasted eggplant slices on top, followed by half of the ricotta mixture, another layer of marinara sauce, and half of the mozzarella cheese. Repeat the layers.
- Finish with the remaining marinara sauce and sprinkle the top with Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the dish is bubbly and golden.
- Allow it to cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
Serve with a side salad or garlic bread. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
