Description
A hearty and comforting eggplant lasagna layered with flavorful marinara sauce, creamy ricotta, and melted mozzarella, perfect for family dinners.
Ingredients
Scale
- 2 medium eggplants, sliced
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 teaspoons garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C). While the oven heats, take your eggplants and slice them evenly. Brush each slice with olive oil and season generously with salt and pepper. Place them on a baking sheet and roast for 20 minutes, or until they are tender and starting to caramelize.
- Combine the ricotta cheese, egg, garlic powder, dried basil, and a pinch of salt and pepper in a separate mixing bowl. Stir until smooth and creamy.
- Spread a generous layer of marinara sauce on the bottom of a baking dish. Then, add a layer of baked eggplant slices, followed by the ricotta mixture, and sprinkle with mozzarella cheese.
- Continue this layering process until all your ingredients are used up, finishing with a layer of marinara sauce topped with mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden.
- Allow the lasagna to cool for a few minutes before slicing to help the layers set.
Notes
Salting the eggplant before roasting prevents sogginess in the lasagna. Serve with a side salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
