Description
This Eggplant Lasagna recipe offers a delicious gluten-free twist on traditional lasagna by replacing pasta sheets with roasted eggplant slices. Layered with a savory meat sauce, creamy ricotta mixture, and melted mozzarella and Parmesan cheeses, it’s a comforting Italian main course perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant and Roasting
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- Nonstick spray or olive oil for greasing
Meat Sauce
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh basil (optional)
Cheese Mixture and Topping
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Roast Eggplant: Preheat the oven to 400°F. Arrange the eggplant slices on a baking sheet and lightly brush both sides with olive oil. Roast for 15-20 minutes, flipping halfway through, until the eggplant is softened and lightly browned.
- Prepare Meat Sauce: While the eggplant roasts, heat a skillet over medium heat and cook the ground beef with diced onion until browned. Drain any excess grease. Add minced garlic, marinara sauce, dried oregano, salt, black pepper, and chopped fresh basil if using. Simmer the sauce for 10 minutes to blend the flavors.
- Mix Ricotta and Egg: In a bowl, combine the ricotta cheese with the large egg and mix until smooth and well blended.
- Assemble Lasagna Layers: Grease a 9×13-inch baking dish with nonstick spray or olive oil. Spread a thin layer of meat sauce on the bottom of the dish. Layer with roasted eggplant slices, half of the ricotta mixture, one-third of the shredded mozzarella, and a layer of meat sauce. Repeat the layering one more time, ending with a final layer of meat sauce and the remaining mozzarella cheese on top.
- Add Parmesan and Bake: Sprinkle the grated Parmesan cheese evenly over the top layer. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes, until the lasagna is bubbly and the cheese is golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing to allow the layers to set for easier serving.
Notes
- For a vegetarian version, omit the meat and substitute with sautéed mushrooms or lentils to maintain texture and heartiness.
- Eggplant can be grilled instead of roasted for a smokier flavor.
- Pat the eggplant slices dry with paper towels before layering to prevent excess moisture that can make the lasagna watery.
