
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:Â 892.48kcal
- Fat:Â 62.94g
- Saturated Fat:Â 32.67g
- Trans Fat:Â 0.90g
- Monounsaturated Fat:Â 22.28g
- Polyunsaturated Fat:Â 2.85g
- Carbohydrates:Â 24.50g
- Fiber:Â 7.41g
- Sugar:Â 13.58g
- Protein:Â 57.70g
- Cholesterol:Â 223.35mg
- Sodium:Â 1689.65mg
- Calcium:Â 1158.70mg
- Potassium:Â 1146.26mg
- Iron:Â 3.73mg
- Vitamin A: 389.10µg
- Vitamin C:Â 6.14mg
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