Description
A hearty and comforting layered eggplant lasagna that blends vegetables and cheese into a delicious meal.
Ingredients
Scale
- 2 large eggplants, sliced
- 2 cups ricotta cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the eggplant slices and pat them dry.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer eggplant, ricotta, mozzarella, Parmesan, salt, pepper, and oregano.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes.
- Cool for a few minutes before serving and garnish with basil.
Notes
Use fresh ingredients for the best flavor. Let the lasagna rest before cutting to maintain its shape.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
