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Classic Eggplant Lasagna
Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings: 10 Servings
Calories: 394 kcal
Course:
Main Course
Cuisine:
Italian , American
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 ground sweet italian sausage or ground beef
- 1/2 large white onion minced
- 3 cloves minced garlic
- 1 (28 ounce can) crushed tomatoes
- 1 (6 ounce can) tomato paste
- 1 (8 ounce can) tomato sauce
- ½ cup white wine
- ½ cup chopped fresh basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
Cheese
- 15 ounces ricotta cheese
- 1 large egg
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 pound thinly sliced mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
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.
Cup of Yum
Nutrition Information
Calories
394kcal
(20%)
Carbohydrates
10g
(3%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
89mg
(30%)
Sodium
1333mg
(56%)
Potassium
467mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
730IU
(15%)
Vitamin C
5.9mg
(7%)
Calcium
665mg
(67%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 394
% 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.