Eggplant Lasagna
This delectable eggplant lasagna uses roasted eggplant slices instead of traditional noodles, providing a rich and cheesy dish that’s indulgent and satisfying. Perfect for anyone looking to enjoy a classic comfort food in a healthier way.
Equipment
- large baking sheet
- large skillet
- 9x13 inch baking dish
Ingredients
Eggplant Layers:
- 3 large eggplants
- 2 tbsp oil avocado or olive
- 1/2 tsp salt
- 3 cups Mozzarella cheese divided, for layering
Meat Sauce:
- 1 tbsp oil olive or avocado
- 1 medium onion finely diced
- 3 large garlic cloves minced
- 1 lb ground beef
- 1 tsp salt
- 25 oz Marinara sauce
Cheese Mixture:
- 3 cups Ricotta cheese
- 1 large egg
- 1 cup Mozzarella cheese
Instructions
For Eggplant:
- Preheat your oven to 400°F. Trim the ends off the eggplants and slice them vertically into strips about half an inch thick.
- On a large baking sheet, arrange the eggplant slices, brushing them with olive oil and sprinkling with salt. Bake them for approximately 15 to 20 minutes until they're tender and have a golden color.
For Meat Sauce:
- In a large skillet over medium-high heat, warm a tablespoon of olive oil. Add the diced onion and sauté until soft, then incorporate the minced garlic and cook for an additional minute.
- Add the ground beef and season with salt. Cook until browned and no longer pink.
- Stir in the marinara sauce, lower the heat to medium-low, and let it simmer for roughly 15 to 20 minutes.
For Cheese Mixture:
- In a separate bowl, mix the ricotta cheese with the egg and one cup of mozzarella cheese until everything is well blended. Set this mixture aside.
Layering and Baking:
- At the bottom of a 9x13 inch baking dish, spread about one cup of the meat mixture and layer with the eggplant slices.
- Evenly distribute half of the cheese mixture over the eggplant, then add another 1.5 cups of the meat mixture followed by 1.5 cups of shredded mozzarella cheese on top.
- Continue layering with the remaining eggplant, the rest of the cheese mixture, and the remaining meat sauce with mozzarella cheese on top.
- Bake the assembled eggplant lasagna uncovered at 350°F for about 25 to 30 minutes until the cheese is a lovely golden brown and bubbling. Serve it warm for a delightful meal.