This delightful take on lasagna will surprise your palate and wow your guests. With hearty eggplant in place of pasta, it's a wholesome, low-carb alternative to traditional lasagna. The unique blend of flavors from beef and cheese layered between tender slices of eggplant creates a comforting and satisfying meal.
Most of these ingredients are staples in a regular kitchen. However, you may not have eggplants on hand. These are available in most supermarkets in the produce aisle. Make sure to choose eggplants that are firm to the touch, but not too hard. They should be a dark purple color. Also, if you don't regularly cook Italian food, you might not have Italian seasoning. You can usually find this in the spice section of your grocery store.
Eggplant Lasagna Delight Ingredients
Eggplant: A versatile vegetable that lends a meaty texture to this lasagna.
Olive oil: Used for roasting the eggplant and enhancing its flavor.
Ground beef: Adds protein and makes the lasagna more filling.
Marinara sauce: Gives that classic, tangy lasagna taste.
Egg: Helps bind the cheese mixture together.
Ricotta cheese: Provides a creamy, mild flavor.
Parmesan cheese: Offers a slightly sharp, nutty taste.
Mozzarella cheese: Melts beautifully and gives a delicious, cheesy pull.
Italian seasoning: A mix of herbs (usually basil, oregano, and thyme) that adds a hint of Italian flair.
Garlic powder: Gives a subtle, savory undertone.
Salt & pepper: Basic seasonings to enhance all the other flavors.
One reader, Dante Hess says:
This eggplant lasagna delight is a game-changer! The layers of eggplant, savory beef, and creamy cheeses create a heavenly combination. The flavors are rich and satisfying, and the eggplant adds a unique twist. It's a must-try for anyone looking to enjoy a delicious, healthier lasagna option.
Techniques for Making Eggplant Lasagna Delight
How to sweat the eggplant: Sprinkle the eggplant slices with salt and let them sit for 20 minutes to release the bitter juices for better taste and a less watery lasagna.
How to layer the lasagna: Start by layering the marinara sauce and beef at the bottom of the baking dish, followed by a layer of eggplant, then the ricotta cheese mixture, more eggplant, another ricotta layer, a marinara layer, and finally, the remaining parmesan and mozzarella cheeses sprinkled over the top.
How to roast the eggplant: After sweating the eggplant, pat it dry with paper towels, brush each piece with olive oil on both sides, and then roast for 20 minutes.
How to let the lasagna sit: Allow the lasagna to sit for 10 minutes prior to serving to allow it to set and cool slightly for easier slicing and serving.
How To Make Eggplant Lasagna
Enjoy a classic pasta dish with less guilt through this eggplant lasagna. Instead of noodles, veggies are layered to create a low-carb pasta alternative.
Serves:
Ingredients
- 2medium eggplants,cut into ½-inch slices
- 2tbspolive oil,or more, as needed
- 1lblean ground beef
- 22ozmarinara sauce,(1 jar)
- 1egg
- 16ozricotta cheese
- 1½cupsparmesan cheese,grated
- 2cupsmozzarella cheese,shredded
- ½tspItalian seasoning
- ½tspgarlic powder
- salt & pepper,to taste
Instructions
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Preheat the oven to 375 degrees F. Slice the eggplant into half-inch slices lengthwise. Place the slices on a large baking sheet and generously season both sides with salt. Let them sit for 20 minutes (the bitter juices will release for better taste and a less watery lasagna).
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Meanwhile, start prepping the other ingredients. Add the beef to a skillet over medium-high heat and cook until browned (about 8 minutes). Stir in the marinara sauce and heat through.
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Add the egg (beat it before adding other ingredients), ricotta, 1 cup of the parmesan, 1½ cups of the mozzarella, the Italian seasoning, garlic powder, and some salt & pepper to a bowl and combine until smooth.
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Once the eggplant is done sweating, pat it dry with paper towels. Brush each piece with olive oil on both sides. Roast for 20 minutes.
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Add a layer of the marinara sauce/beef to the bottom of a greased 9×13-inch baking dish, followed by a layer of eggplant. Then, add the ricotta cheese layer, more eggplant, another ricotta layer, a marinara layer, and then the rest of the parmesan and mozzarella cheeses sprinkled over top.
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Lower the oven heat to 350 degrees F and bake uncovered for 30 minutes. Finish it off by broiling for 5 minutes or until the cheese is nicely browned.
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Let the lasagna sit for 10 minutes prior to serving.
Nutrition
- Calories: 892.48kcal
- Fat: 62.94g
- Saturated Fat: 32.67g
- Trans Fat: 0.90g
- Monounsaturated Fat: 22.28g
- Polyunsaturated Fat: 2.85g
- Carbohydrates: 24.50g
- Fiber: 7.41g
- Sugar: 13.58g
- Protein: 57.70g
- Cholesterol: 223.35mg
- Sodium: 1689.65mg
- Calcium: 1158.70mg
- Potassium: 1146.26mg
- Iron: 3.73mg
- Vitamin A: 389.10µg
- Vitamin C: 6.14mg
Helpful Technique for Preparing Eggplant Lasagna Delight
To ensure your eggplant slices are evenly cooked and have a nice texture, it's crucial to cut them uniformly. Using a sharp knife, aim for slices that are about 1/2 inch thick. Too thin, and they may burn or become too soft; too thick, and they might not cook through properly. Also, remember to pat them dry after they've released their bitter juices. This will help them roast better and prevent your lasagna from becoming watery.
Time-Saving Tips for Preparing This Eggplant Lasagna Recipe
Prep ahead: Chop vegetables, brown meat, and prepare sauces in advance to streamline the cooking process.
Use pre-made sauce: Save time by using store-bought marinara sauce instead of making it from scratch.
Multi-task: While the eggplant is sweating, prepare the other ingredients to make the most of your time in the kitchen.
Batch cooking: Make a double batch of the lasagna and freeze one for a quick and easy meal later.
Invest in a mandoline: Use a mandoline to quickly and uniformly slice the eggplant for the lasagna layers.
One-pot cooking: Consider using a large skillet to cook the beef and sauce, minimizing the number of dishes to clean.
Pre-sliced cheese: Purchase pre-sliced mozzarella to save time on slicing and layering the cheese in the lasagna.
Prep station: Organize all ingredients and tools before starting to cook to avoid last-minute scrambling.
Substitute Ingredients For Eggplant Lasagna Recipe
eggplants - Substitute with zucchini: Zucchini can be used as a low-carb alternative to eggplant in lasagna. It has a similar texture when cooked and absorbs flavors well.
lean ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be used as a healthier alternative to ground beef in the lasagna.
ricotta cheese - Substitute with cottage cheese: Cottage cheese can be used as a lower-fat alternative to ricotta cheese in the lasagna, providing a similar creamy texture.
parmesan cheese - Substitute with pecorino romano cheese: Pecorino romano cheese has a similar sharp and salty flavor to parmesan and can be used as a substitute in the lasagna.
mozzarella cheese - Substitute with provolone cheese: Provolone cheese has a similar melting quality to mozzarella and can be used as a substitute in the lasagna for a slightly different flavor profile.
Presentation Tips for Eggplant Lasagna Delight
Elevate the eggplant slices: Instead of simply layering the eggplant slices, carefully arrange them in a circular pattern on the plate to create a visually appealing base for the lasagna.
Garnish with fresh basil: Sprinkle freshly chopped basil over the top of the lasagna just before serving to add a pop of color and a burst of fresh flavor.
Drizzle with balsamic reduction: Create a decorative drizzle on the plate using a balsamic reduction to add a touch of elegance and a hint of sweetness to the dish.
Use a ring mold for plating: Place a ring mold on the plate and carefully layer the components of the lasagna inside for a neat and professional presentation.
Add a parmesan crisp: Create a delicate parmesan crisp to place on top of the lasagna, adding a textural element and a sophisticated touch to the dish.
Incorporate microgreens: Sprinkle a small amount of microgreens over the lasagna for a delicate and visually appealing finishing touch.
Serve with a side salad: Accompany the eggplant lasagna with a small side salad dressed with a light vinaigrette to provide a refreshing contrast to the richness of the dish.
Use a sauce swirl: Before serving, carefully drizzle a small amount of marinara sauce in a decorative swirl on the plate to add a touch of finesse to the presentation.
Essential Kitchen Tools for Making Eggplant Lasagna
- Baking sheet: A flat, metal sheet used for baking and roasting foods in the oven.
- Skillet: A frying pan with a long handle, used for cooking foods over direct heat.
- 9x13 baking dish: A rectangular dish used for baking and roasting, typically measuring 9x13 inches in size.
- Paper towels: Absorbent paper used for drying and cleaning foods and surfaces.
- Mixing bowl: A bowl used for combining and mixing ingredients.
- Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
Storing and Freezing Eggplant Lasagna
Let the eggplant lasagna cool completely before storing or freezing. This will prevent condensation from forming and making the dish soggy.
To store in the refrigerator, cover the lasagna tightly with plastic wrap or aluminum foil. It will keep well for up to 4 days in the fridge.
For longer storage, freezing is a great option:
- Cut the cooled lasagna into individual portions for easier thawing and reheating.
- Wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil. This double layer will help prevent freezer burn.
- Label the wrapped portions with the date and contents, then place them in the freezer. The eggplant lasagna will maintain its quality for up to 3 months.
To reheat refrigerated lasagna, preheat the oven to 350°F (175°C) and bake the desired portion for 15-20 minutes or until heated through.
For frozen lasagna, there are two options for reheating:
- Thaw the portion in the refrigerator overnight, then follow the reheating instructions for refrigerated lasagna.
- Bake the frozen portion directly in a preheated 350°F (175°C) oven for 45-60 minutes, or until it's heated through and the cheese is melted and bubbly. Cover with foil if the top begins to brown too quickly.
How to Reheat Eggplant Lasagna Leftovers
- To reheat leftover eggplant lasagna, preheat your oven to 350°F (175°C). Cover the lasagna with aluminum foil and place it in the oven for about 30-40 minutes, or until it's heated through. Remove the foil for the last 10 minutes of reheating to allow the cheese to melt and the top to crisp up slightly.
- Another option is to reheat individual portions in the microwave. Place a slice of lasagna on a microwave-safe plate and heat it on high power for 1-2 minutes, or until it's heated through. If the cheese isn't melted enough, you can microwave it for an additional 30 seconds.
- For a crispy top, after reheating the lasagna in the microwave, place it under the broiler for a minute or two until the cheese is bubbly and lightly browned. Keep a close eye on it to prevent burning.
- If you have an air fryer, you can reheat individual slices of lasagna in it. Preheat the air fryer to 375°F (190°C), place the lasagna slice in the basket, and heat for 3-5 minutes, or until heated through and the cheese is melted.
- To maintain the best texture, avoid reheating the lasagna multiple times. If you have a large amount of leftover lasagna, consider cutting it into individual portions before refrigerating or freezing, so you can reheat only what you need.
Interesting Fact About Eggplant Lasagna
The eggplant lasagna delight is a delicious and nutritious alternative to traditional lasagna. It's a great way to incorporate more vegetables into your diet while still enjoying a classic comfort food. Eggplants are a rich source of vitamins and minerals, including fiber, potassium, and antioxidants. This dish is also a fantastic option for those looking to reduce their carbohydrate intake, as it replaces lasagna noodles with eggplant slices. It's a versatile recipe that can be easily customized to suit different dietary preferences, making it a crowd-pleaser for gatherings and family meals. Enjoy this healthy and flavorful eggplant lasagna delight!
Is Making Eggplant Lasagna at Home Cost-Effective?
The cost-effectiveness of this eggplant lasagna delight recipe is quite high, as it utilizes affordable ingredients like eggplant, ground beef, and cheeses. The dish provides a hearty and satisfying meal for a family of four at an approximate cost of $20. The combination of flavors and textures in this dish earns it a solid 9 out of 10. The use of eggplant as a substitute for traditional lasagna noodles not only adds a unique twist but also makes it a healthier option. This recipe is a great way to enjoy a delicious and budget-friendly meal.
Is This Eggplant Lasagna Recipe Healthy?
The eggplant lasagna delight recipe is a healthier twist on traditional lasagna, incorporating nutrient-rich eggplant as a substitute for pasta layers. Eggplant is low in calories and high in fiber, vitamins, and minerals, making it a nutritious addition to the dish. The recipe also uses lean ground beef, which reduces the overall fat content compared to regular ground beef.
However, the recipe still contains a significant amount of cheese, including ricotta, parmesan, and mozzarella, which can contribute to a higher calorie and fat content. While cheese provides calcium and protein, it should be consumed in moderation as part of a balanced diet.
To further improve the healthiness of this recipe, consider the following suggestions:
- Reduce the amount of cheese used in the recipe, particularly the parmesan and mozzarella toppings, to lower the overall calorie and fat content
- Use low-fat or part-skim ricotta cheese to decrease the fat content without compromising on taste and texture
- Incorporate more vegetables into the lasagna layers, such as spinach, zucchini, or mushrooms, to increase the fiber and nutrient content
- Opt for a low-sodium marinara sauce or prepare your own sauce using fresh tomatoes and herbs to control the sodium levels in the dish
- Use a leaner cut of ground beef, such as 93% lean or higher, or substitute with ground turkey or plant-based alternatives like lentils or crumbled tofu for a lower-fat, higher-fiber option
Editor's Opinion on Eggplant Lasagna Delight
The eggplant lasagna delight recipe is a delightful twist on the classic lasagna, offering a healthier and flavorful alternative. The use of eggplant as a substitute for traditional lasagna noodles adds a unique and delicious dimension to the dish. The combination of savory marinara sauce, seasoned ground beef, and creamy ricotta cheese creates a harmonious blend of flavors. The dish is well-balanced and satisfying, making it a perfect choice for those seeking a lighter yet indulgent meal. The step-by-step instructions are clear and easy to follow, ensuring a successful outcome for both novice and experienced cooks.
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Why trust this Eggplant Lasagna Recipe:
This recipe is a delicious and nutritious twist on the classic lasagna, using eggplant as a healthier alternative to pasta. The combination of lean ground beef and ricotta cheese provides a rich source of protein, while the use of mozzarella cheese and parmesan cheese adds a delightful creaminess and depth of flavor. The inclusion of marinara sauce brings a burst of tangy sweetness, and the addition of italian seasoning and garlic powder infuses the dish with aromatic and savory notes. Trust in this recipe for a satisfying and wholesome meal that's sure to delight your taste buds.
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