Eggplant Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
265 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Lasagna
Description
Eggplant Lasagna uses thin slices of eggplant baked until tender to substitute for lasagna noodles. The mushrooms are finely chopped and sautéed with garlic and oregano, reducing moisture for a less watery result and creating a flavorful filling. Ricotta cheese combined with egg serves as a creamy layer, and plentiful marinara sauce adds acidity and depth. Shredded mozzarella tops the dish and melts to a golden crust when baked.
The texture contrasts between the soft roasted eggplant and creamy cheeses, with the savory mushroom layer providing meaty depth without the use of meat. This recipe is suitable for those seeking a vegetable-based lasagna option.
The dish is baked to meld the layers, resulting in a filling and flavorful casserole that can be sliced for serving. It pairs well with a simple green salad or crusty bread.
Nutrition information is estimated per slice. Variations can include substituting mushrooms with lentils or ground meat for different protein options. For a dairy-free version, alternate plant-based cheese substitutes can be used, following a vegan lasagna style.
Ingredients
- 2 pounds eggplant (1 large or 2 medium)
- salt
- black pepper
- 1 pound cremini mushrooms , finely chopped
- 1 tablespoon olive oil
- 3 garlic minced, cloves
- 1/2 teaspoon oregano dried
- 1 (15 oz.) tub ricotta cheese
- 1 large egg
- 25 ounces marinara sauce
- 2 cups mozzarella cheese shredded
Instructions
- Preheat the oven to 400ºF. Slice the top and bottom off the eggplant, then stand it up on a cutting board and slice it into 12 thin slices, about 1/8-inch thick. (No need to peel.)
- Arrange the eggplant on two large baking sheets lined with parchment paper, sprinkle them with salt, and bake until tender about 20 minutes.
- While the eggplant is roasting, prepare the mushrooms. Finely dice them (almost so they look like ground beef) then heat the olive oil in a large skillet over medium-high heat. Saute the diced mushrooms with the garlic, oregano, a 1/2 teaspoon of salt, and a 1/4 teaspoon ground black pepper. The mushrooms should release quite a bit of moisture after 8 to 10 minutes, which will make the lasagna less watery later.
- Pour the ricotta into a mixing bowl, and add the egg, and a 1/4 teaspoon of salt and pepper. Mix well, and set aside.
- Time to assemble! Remove the eggplant from the oven and let it cool briefly as you add 3/4 cup of marinara sauce into the bottom of a 9-by-13 inch baking dish. Add one layer of eggplant slices, using about 4 large pieces. You don't have to be perfectly about filling any gaps in the dish, but you can tear an eggplant slice into pieces, if needed.
- Spread half of the ricotta mixture over the eggplant, followed by half of the mushroom mixture. Top with 1 cup of shredded cheese.
- Repeat the layers, starting with a new layer of eggplant (use about 4 large pieces), and another 3/4 cup of marinara sauce. Add the remaining ricotta mixture, followed by the remaining mushrooms. Add a final layer of eggplant (it's okay if you don't totally cover the top-- use whatever you have left!) Then top with the remaining marinara sauce and shredded cheese.
- Bake at 400ºF until the top is golden and bubbly, about 40 to 45 minutes. Let the lasagna cool for 15 minutes, then slice and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated for a fast meal later.
Notes
- Roast eggplant slices until tender but not overly browned to maintain structure in the lasagna.
- Sauté mushrooms thoroughly to reduce moisture, which helps prevent a watery lasagna.
- Mix ricotta with egg for a stable, creamy layer that holds well in baking.
- Adjust fillings by substituting mushrooms with lentils or cooked ground meat according to preference.
- For a dairy-free version, consider using plant-based cheese alternatives and follow similar layering techniques.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 699mg | 29% |
| Potassium | 897mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 869IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 289mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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