Hearty Eggplant Lasagna
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Unrated
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Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 40 mins
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Servings
6 -8 Servings
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Calories
782 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Hearty Eggplant Lasagna
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This hearty lasagna uses eggplant instead of pasta. A rich and meaty sauce and creamy cheese make for a satisfying dinner. You won't even miss the pasta.
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Ingredients
For The Lasagna:
- 2 tablespoons olive oil
- 2 large eggplants
- 16 ounces part skim low moisture mozzarella grated
- 1/2 ounce Parmesan Cheese finely grated
- meat sauce see below
- ricotta mixture see below
- kosher salt
- black pepper
- extra chopped basil for garnish optional
For The Ricotta Mixture:
- 15 ounces part skim ricotta
- 1 ounce Parmesan Cheese finely grated
- 1 egg
- 1/2 cup fresh basil chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For The Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion chopped (about 1 cup)
- 6 cloves garlic finely minced (I used a garlic press)
- ½ teaspoon red pepper optional, adjust to taste
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon freshly ground black pepper
- 1 pound sweet Italian chicken sausage casings removed
- 28 ounce can crushed tomatoes
Instructions
- Preheat Oven to 425°F
- Slice eggplant into ½ inch slices. Lay on a baking sheet (you will probably need to use 2 sheets) and salt liberally on both sides, allow to sit for about 30 minutes (use kosher salt here if you can. The coarser size will help keep the dish from getting to salty. If you don't have kosher salt, be more careful with the amount you use to avoid making the eggplant to salty)
- After eggplant has been sitting for 30 minutes, blot with paper towel to remove moisture and excess salt, brush with olive oil and sprinkle with pepper (no need to salt since you already did)
- Roast in the oven for 15-20 minutes or until golden. Remove from oven and adjust temperature to 375°F.
- While eggplant is sweating and roasting, start the sauce.
- Heat 1 tablespoon olive oil in a dutch oven or heavy pot over medium heat. When heated, add onion and cook, stirring occasionally, for a few minutes until soft. Add the garlic and cook a few more minutes, until fragrant. Increase heat to medium high and add the chicken sausage, salt, pepper, oregano and red pepper flakes. Cook, breaking up the meat into smaller pieces, until meat is no longer pink. If you have excess moisture in the pot, continue cooking for a few more minutes to evaporate the extra liquid, stirring occasionally.
- Add the crushed tomatoes and bring to a simmer, then reduce heat to low and simmer for about 5 more minutes. Remove from heat and set aside.
- For the ricotta mixture, combine the ricotta, Parmesan, egg, basil, salt and pepper.
- To assemble, spread about 1/2 cup of sauce on the bottom of a 9x13 baking dish. Follow with a layer of eggplant slices. Spread 1/3 of the ricotta mixture on top of the eggplant. Sprinkle 1/3 of the mozzarella cheese on top of the ricotta mixture. Top with about 1 1/2 cups of the sauce. Repeat 1 layer of eggplant, ricotta, mozzarella and the remaining sauce. Top with last slices of eggplant, remaining ricotta, remaining mozzarella and sprinkle about 1/2 an ounce of finely grated Parmesan.
- Tightly cover with foil that has been sprayed with cooking spray to avoid sticking. Bake in oven for about 15 minutes. Remove foil and continue baking for 25-30 more minutes, until top is bubbling and golden. If the top isn't browning the way you want it to, finish under the broiler for 1-2 minutes to get it nicely golden.
- Allow to cool for at least 10 minutes.
- Sprinkle with extra chopped basil if you wish.
- Cut and Serve.
Nutrition Information
Show Details
Calories
782kcal
(39%)
Carbohydrates
29g
(10%)
Protein
46g
(92%)
Fat
55g
(85%)
Saturated Fat
23g
(115%)
Cholesterol
152mg
(51%)
Sodium
1825mg
(76%)
Potassium
1144mg
(33%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
1260IU
(25%)
Vitamin C
20.2mg
(22%)
Calcium
922mg
(92%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6-8 Servings
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 29g | 10% |
| Protein | 46g | 92% |
| Fat | 55g | 85% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 152mg | 51% |
| Sodium | 1825mg | 76% |
| Potassium | 1144mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 20.2mg | 22% |
| Calcium | 922mg | 92% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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