Eggplant Lasagna
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
10 servings
-
Calories
357 kcal
-
Course
Main Course
Eggplant Lasagna
Description
This lasagna recipe begins with slicing eggplants lengthwise and roasting the slices brushed with oil and salted until tender and golden. Separately, a meat sauce is prepared by sautéing diced onion and garlic, browning ground beef, seasoning with salt, and simmering with marinara sauce until flavors meld. The cheese sauce combines ricotta, egg, and mozzarella, producing a creamy texture that binds layers together.
Layering starts with meat sauce, followed by eggplant slices, cheese sauce, and portions of shredded mozzarella, repeated to fill a baking dish. This assembly avoids traditional pasta, replacing it with roasted eggplant for a vegetable-centered entrée. Baking melds these components into a rich, hearty dish with a balance of savory meat, creamy cheese, and tender eggplant all topped with melted mozzarella.
This lasagna offers a comforting casserole suitable for dinners where a satisfying, layered baked dish without noodles is desired. The inclusion of roasted eggplant adds texture while reducing the carbohydrate component typical of traditional lasagna.
Ingredients
- 3 eggplant large
- 2 tbsp neutral cooking oil avocado or olive, generic cooking oil
- 1/2 tsp salt
- 3 cups mozzarella cheese divided, for layering
Meat sauce
- 1 tbsp neutral cooking oil olive or avocado, generic cooking oil
- 1 onion finely diced, medium
- 3 garlic minced, large cloves
- 1 lb ground beef
- 1 tsp salt
- 25 oz marinara sauce
Cheese Sauce
- 3 cups ricotta cheese
- 1 egg large
- 1 cup mozzarella cheese
Instructions
- Preheat the oven to 400°F. Cut off the top and bottom of the eggplants. Slice the eggplants into vertical strips about 1/2 inch thick.
- Oil a large baking sheet and place the eggplant slices on it. Brush them with olive oil, and sprinkle with salt. Bake for about 15-20 minutes, or until the slices are tender and golden.
- Meanwhile, place a large skillet over medium-high heat. Add a tablespoon of olive oil, then add the chopped onion and sauté until it is softened. Add the garlic and cook for another minute.
- Add the ground beef and season with salt. Cook until the beef is no longer pink.
- Pour in the marinara sauce, reduce the heat to medium-low, and simmer for about 15-20 minutes.
- To make the cheese sauce, mix together the ricotta cheese, egg, and 1 cup of mozzarella cheese in a medium bowl until well combined. Set aside.
- Spread about 1 cup of the meat mixture in the bottom of a 9x13 inch baking dish. Top with a layer of eggplant slices.
- Spread half of the cheese sauce evenly over the eggplant slices. Layer on another 1.5 cups of the meat mixture, then sprinkle 1.5 cups of the shredded mozzarella cheese on top.
- Repeat the layers of eggplant, the remaining half of the cheese sauce, and the remaining meat mixture and mozzarella.
- Bake the eggplant lasagna uncovered at 350°F for 25-30 minutes, or until the cheese is slightly golden and bubbly. Serve warm and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 869mg | 36% |
| Potassium | 440mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 257mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
