Eggplant Lasagna
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3.0
3 reviews
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Eggplant Lasagna
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Eggplant Lasagna is a delicious low-carb way to enjoy the classic flavors of lasagna! The tender eggplant layers are loaded with meat sauce, a creamy ricotta mixture, and lots of melty cheese. You won't even miss the noodles!
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Ingredients
Eggplant
- 2 large eggplants, sliced
- 2 teaspoons salt
- 3 tablespoons olive oil
Meat Sauce
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 pound Italian sausage
- 1 (28 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato sauce,
- 1 (6 ounce) can tomato paste,
- 2 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 1 tablespoon sugar
- 1 tablespoon fresh basil, chopped
- salt and pepper to taste
Ricotta Layer
- 1 (16 ounces) ricotta cheese
- 1 large egg
- ⅔ cup mozzarella cheese, shredded
- ⅔ cup Parmesan cheese, shredded
Cheese Topping
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- Fresh basil and parsley for garnish
Instructions
Eggplant
- Wash 2 large eggplants, and slice them lengthwise into ½ inch slices. To sweat out extra moisture from the eggplant, generously rub each side with some of the s2 teaspoons salt and place the slices on two baking sheets.
- Let the eggplant rest for about 20 minutes to sweat out excess moisture. While the eggplant is sweating, preheat the oven to 400 degrees Fahrenheit. Use a paper towel to soak up the moisture from the eggplants and brush away any excess salt.
- Brush the eggplant with 3 tablespoons olive oil and bake until they are tender and browned, about 20-25 minutes. Remove from the oven and let cool. Reduce the temperature of the oven to 350 degrees Fahrenheit.
Meat Sauce
- In a large skillet, heat the 1 tablespoon olive oil over medium-high heat. Cook 1 small onion, diced, and 1 pound Italian sausageuntil the sausage is cooked through.
- To the skillet add 1 (28 ounce) cans crushed tomatoes, 1 (6 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, 2 cloves garlic, minced, 2 tablespoons Italian seasoning, 1 tablespoon sugar, 1 tablespoon fresh basil, and salt and pepper to taste.
- Saute everything together until it comes to a gentle boil and remove from heat.
Ricotta Layer
- In a bowl, whisk together 1 (16 ounces) ricotta cheese, 1 large egg, ⅔ cup mozzarella cheese, and ⅔ cup parmesan cheese,.
Assemble
- Spray a 9x15-inch baking dish with cooking spray. Spread about ⅓ cup of the meat sauce on the bottom of the pan. Lay the eggplant in an even layer on the meat sauce.
- Spread half of the ricotta mixture on the eggplant, then pour half the meat sauce on the ricotta. Repeat these steps one more time and top it off with1 cup mozzarella cheese, and 1 cup parmesan cheese,.
- Bake the lasagna for 25-30 minutes, the cheese should be bubbly and brown on the top.
- Remove from the oven and allow the lasagna to rest for 10 minutes before garnishing with fresh basil and parsley , then serve.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
7g
(2%)
Protein
28g
(56%)
Fat
43g
(66%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
0.003g
Cholesterol
125mg
(42%)
Sodium
1.534mg
(0%)
Potassium
289mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
640IU
(13%)
Vitamin C
3mg
(3%)
Calcium
521mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 43g | 66% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 125mg | 42% |
| Sodium | 1.534mg | 0% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 521mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.0
3 reviews
Average
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