Classic Eggplant Lasagna
User Reviews
5
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Prep Time
45 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
10 Servings
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Calories
394 kcal
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Course
Main Course
Classic Eggplant Lasagna
Description
This lasagna begins with roasting thin slices of eggplant lightly seasoned with olive oil, salt, and pepper until tender and slightly caramelized. Simultaneously, a hearty meat sauce is simmered using Italian sausage, onions, garlic, fresh basil, oregano, crushed tomatoes, tomato paste, tomato sauce, and white wine, resulting in a flavorful, aromatic base. The ricotta cheese is combined with egg, salt, nutmeg, and fresh parsley to create a creamy layer, complemented by sliced mozzarella and grated Parmesan cheeses.
Assembling the lasagna involves layering the meat sauce, roasted eggplant slices, and cheese mixture in a baking dish, then topping with mozzarella and Parmesan before baking. The resulting dish is a comforting, well-balanced casserole with a tender eggplant texture and savory tomato-meat flavors enriched by herbs and cheese. It suits a traditional dinner setting with hearty appeal.
Ingredients
Eggplant
- 2 medium eggplant sliced lengthwise (1/4 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 1 pound sweet Italian sausage or ground beef, ground
- 1/2 large white onion minced
- 3 cloves garlic minced
- 1 (28 ounce can) crushed tomatoes
- 1 (6 ounce can) tomato paste
- 1 (8 ounce can) tomato sauce
- ½ cup white wine
- ½ cup basil chopped, fresh
- 1 teaspoon oregano dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup parsley chopped, fresh
Cheese
- 15 ounces ricotta cheese
- 1 large egg
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 pound mozzarella cheese thinly sliced
- 1 cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
- Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
- Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
- In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
- Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.
- Bake in preheated oven for 30 to 35 minutes. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 1333mg | 56% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 665mg | 67% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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