Eggplant Lasagna
Eggplant Lasagna is perfect if you’re craving a hearty, comforting meal that’s secretly healthier than traditional lasagna. It’s low-carb, packed with rich flavors from roasted eggplant and bubbly cheese, and naturally gluten-free.
Ingredients
- 2 large eggplants about 2 lbs total
- 1 tbsp salt for prepping eggplant
- 1 lb ground Italian sausage or plant-based crumbles for a vegetarian option
- 1 jar 24 oz marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- Fresh basil for garnish optional
Instructions
- Roast the eggplant: Preheat your oven to 400°F. Arrange the salt-patted eggplant slices in a single layer on two greased baking sheets. Roast for 15–20 minutes until tender and lightly golden. Let them cool slightly.
- Assemble the lasagna: Spread 1⁄2 cup meat sauce in the bottom of your baking dish. Layer roasted eggplant slices over the sauce, slightly overlapping. Top with half the ricotta mixture, followed by 1 cup meat sauce. Repeat the layers: eggplant, ricotta, sauce, then finish with a final layer of eggplant. Sprinkle the remaining mozzarella on top.
- Bake: Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake another 15–20 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before slicing.