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Eggplant Lasagna with Ricotta Recipe

Eggplant Lasagna with Ricotta Recipe
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★★★★★

5.1 from 8 reviews

Eggplant Lasagna with Ricotta is a delicious, low-carb, and gluten-free alternative to traditional lasagna that swaps pasta noodles with tender roasted eggplant slices. Layered with creamy ricotta mixed with egg and herbs, savory marinara sauce, and a blend of mozzarella and Parmesan cheese, this vegetarian dish offers a rich and satisfying flavor profile. Perfect for meal prep, dinner parties, and various dietary preferences, it combines wholesome ingredients into a nutrient-packed comfort food that is hearty and flavorful.

Ingredients

Scale

Eggplant Layer

  • 2 large eggplants, sliced lengthwise into ¼-inch thick slices
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

Ricotta Mixture

  • 2 cups ricotta cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder

Additional Ingredients

  • 3 cups marinara sauce (homemade or store-bought, low-sugar if desired)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ease serving.
  2. Prepare Eggplant Slices: Arrange the eggplant slices on a baking sheet. Brush both sides of the slices with olive oil and season with salt and black pepper. Bake for 15–20 minutes until tender; alternatively, grill the eggplant slices until they become lightly browned and soft.
  3. Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, dried oregano, and garlic powder. Mix until smooth and creamy to form a flavorful, herb-infused filling.
  4. Assemble Lasagna Layers: Spread a thin layer of marinara sauce on the bottom of the baking dish. Arrange a layer of eggplant slices to cover the sauce completely. Spread a layer of the ricotta mixture over the eggplant, followed by another layer of marinara sauce and a sprinkle of shredded mozzarella cheese. Repeat these layers until all ingredients are used, finishing with marinara sauce on top, then sprinkle mozzarella and grated Parmesan cheese evenly.
  5. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the dish to heat through.
  6. Bake Uncovered for Browning: Remove the foil and continue baking for an additional 15 minutes or until the cheese on top is golden brown and bubbly, indicating the lasagna is cooked perfectly.
  7. Rest and Garnish: Remove the lasagna from the oven and let it rest for 10 minutes to firm up for easier slicing. Garnish with fresh basil or parsley if desired, then serve warm and enjoy.

Notes

  • For a dairy-free version, substitute ricotta and mozzarella with plant-based alternatives.
  • Using low-sugar marinara sauce helps keep the recipe diabetic-friendly.
  • Grilling the eggplant adds a smoky flavor but baking is simpler for indoor cooking.
  • This dish stores well in the refrigerator for up to 5 days and freezes perfectly for up to 3 months.
  • Try adding extra vegetables like spinach, zucchini, or mushrooms between layers for added nutrition and variety.
  • Use fresh herbs for garnish to enhance presentation and flavor.

Nutrition

Keywords: Eggplant lasagna, low-carb lasagna, gluten-free lasagna, vegetarian lasagna, ricotta cheese recipe, healthy Italian dinner, low-carb dinner, meatless lasagna

Find it online: https://kitchenwithkai.com/eggplant-lasagna-with-ricotta-recipe/