Eggplant Lasagna with RicottaIngredients Recipe
This Eggplant Lasagna with Ricotta is a delicious low-carb alternative to traditional pasta lasagna, featuring tender baked eggplant slices layered with creamy ricotta cheese, marinara sauce, and melted mozzarella and Parmesan cheese. Perfect for a comforting dinner that’s vegetarian-friendly and full of rich flavors.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced lengthwise into ¼-inch thick slices
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Ricotta Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
Other Ingredients
- 3 cups marinara sauce (homemade or store-bought, low-sugar if desired)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking during cooking.
- Prepare Eggplant Slices: Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and black pepper. Bake in the preheated oven for 15–20 minutes until tender and slightly browned. Alternatively, grill the slices until they develop light grill marks and are soft.
- Mix Ricotta Filling: In a medium-sized bowl, combine ricotta cheese, the egg, dried oregano, and garlic powder. Mix until smooth and set this mixture aside; it will add creaminess and flavor to the lasagna layers.
- Layer the Lasagna: Spread a thin layer of marinara sauce on the bottom of the greased baking dish. Arrange a layer of baked eggplant slices to cover the sauce. Spread a layer of the ricotta mixture over the eggplant, then add marinara sauce and sprinkle a portion of shredded mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a final layer of marinara sauce topped with mozzarella and grated Parmesan cheese.
- Bake Covered: Cover the baking dish with foil to retain moisture and bake in the oven for 25 minutes. This allows the flavors to meld and the cheese to melt thoroughly.
- Bake Uncovered for Browning: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly, creating a deliciously cheesy crust.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking; this helps it set and makes slicing easier. Garnish with fresh basil or parsley if desired, and serve warm for a comforting meal.
Notes
- For a lower sodium option, use low-sodium marinara sauce and reduce added salt.
- Grilling the eggplant slices imparts a smoky flavor that complements the cheese well.
- You can substitute part of the mozzarella with provolone or fontina for a different cheese flavor profile.
- This dish is vegetarian but not vegan due to the cheese and egg.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month, then reheated thoroughly before serving.
- Allowing the lasagna to rest before cutting prevents it from falling apart.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 75 mg
Keywords: eggplant lasagna, vegetarian lasagna, low-carb lasagna, ricotta cheese, baked eggplant, Italian recipe
