Eggplant Lasagna
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 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
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Eggplant Lasagna is made with roasted eggplant instead of lasagna noodles for the cheesy lasagna flavor you love, with extra veggies in each bite! This low-carb dish is naturally gluten-free and you can hardly tell that there's eggplant inside.
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Ingredients
- 2 pounds eggplant (1 large or 2 medium)
- salt & pepper
- 1 pound cremini mushrooms , finely chopped
- 1 tablespoon olive oil
- 3 garlic cloves , minced
- 1/2 teaspoon dried oregano
- 1 (15 oz.) tub ricotta cheese
- 1 large egg
- 25 ounces marinara sauce
- 2 cups shredded Mozzarella cheese
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
- Nutrition information is for 1 of 8 slices. This information is automatically calculated, and is just an estimate, not a guarantee.
- For a dairy-free lasagna, you can use the layers from my Vegan Lasagna recipe instead.
- If you don't love mushrooms, feel free to make this with canned lentils or cooked ground meat, instead. You can make this your own using any ingredients you love!
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
699mg
(29%)
Potassium
897mg
(26%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
869IU
(17%)
Vitamin C
9mg
(10%)
Calcium
289mg
(29%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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