Vegetarian Eggplant Lasagna
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8
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Calories
420 kcal
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Course
Main Course
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Cuisine
Italian
Vegetarian Eggplant Lasagna
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Healthier Vegetarian Lasagna recipe made with added roasted eggplant, tomato sauce, cheesy white sauce, and then baked to golden perfection.
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Ingredients
For the white sauce:
- 1 cup ricotta
- 1 cup whole milk
- 1/3 cup grated parmesan
For the red sauce:
- 3 tbsp. olive oil
- 1 onion diced
- 3 garlic cloves chopped
- 29 oz tomato sauce 2 (14.05 oz can)
- 2 tbsp. capers chopped
For layering:
- 3 small eggplants
- 9 lasagna sheets
- 10 oz ball mozzarella
- A large bunch of basil
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Instructions
- Heat the oven to 400°F. Grease a deep lasagna dish with a bit of oil and set aside.
- Line 2 large baking trays with parchment paper. Cut the ends of eggplants and slice into 0.5-inch discs.
- Lay the eggplant slices onto the prepared baking trays and sprinkle with salt and pepper. Spray with cooking oil, then bake in the preheated oven for 10 minutes.
- In a bowl, whisk ricotta and milk. Add in the parmesan, stir well, and set aside.
For the red sauce
- Heat oil in a skillet over medium-high heat. Add onion and garlic; sauté for few minutes.
- Stir in the tomato sauce and simmer on low for 20 minutes, until thickened. Add capers, mix well, and set aside.
To assemble the lasagna
- Add about a large spoon of red sauce, and spread it evenly over the base of the baking dish. Layer some roasted eggplant slices, then spread over 1/3 of the white sauce.
- Add a few basil leaves and top with 3 lasagne sheets, making sure there’s no overlapping.
- Repeat the layers until all the ingredients are used. Finish with a layer of tomato sauce. Top with mozzarella cheese.
- Loosely cover the dish and place into the preheated oven. Bake for 30 minutes or until the top is bubbling and golden brown.
Notes
- Tips:
- Substitutes:
- Storage:
- Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- Nutritional facts:
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Pick eggplants with smooth, shiny skin that are heavy for their size. Smaller eggplants tend to be sweeter and less bitter as well.
- Lasagna sheets can be substituted with gluten-free sheets to make this eggplant lasagna gluten-free! For a complete low carb and keto-friendly option use only eggplants or add in some thin zucchini slices.
- If after 30 minutes, the top isn't as golden brown as you'd prefer, you can turn on the broiler and broil for 1-3 minutes. Make sure to keep an eye on it though as it can burn.
- Lasagna sheets: Use healthier options like whole-wheat. For a gluten-free option use gluten-free.
- Ricotta and milk. For a lighter option get light fat ricotta and 2% milk.
- Low carb option: instead of lasagna sheets use sliced zucchini instead.
Nutrition Information
Show Details
Calories
420kcal
(21%)
Carbohydrates
44g
(15%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
35mg
(12%)
Sodium
775mg
(32%)
Potassium
906mg
(26%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
707IU
(14%)
Vitamin C
13mg
(14%)
Calcium
313mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 775mg | 32% |
| Potassium | 906mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 13mg | 14% |
| Calcium | 313mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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