A Delicious Vegetarian Dish: Easy Eggplant Lasagna 🍆🍝
This Easy Eggplant Lasagna is a perfect vegetarian twist on a classic Italian dish! Layered with tender eggplant slices, ricotta, mozzarella, and marinara sauce, this lasagna is rich, cheesy, and satisfying without the carbs of traditional pasta. Ideal for a wholesome weeknight dinner or a meatless meal that will please everyone at the table.
Why You’ll Love This Recipe ❤️
✅ Low-carb & vegetarian – A healthier alternative to traditional lasagna.
✅ Cheesy goodness – Layers of ricotta, mozzarella, and Parmesan cheese.
✅ Packed with flavor – Fresh herbs and marinara sauce bring everything together.
✅ Easy to make – Simple ingredients and steps for a stress-free meal.
Ingredients You’ll Need 🛒
2 large eggplants, sliced into ¼-inch thick rounds 🍆
2 cups ricotta cheese 🧀
1 ½ cups shredded mozzarella cheese 🧀
½ cup grated Parmesan cheese 🧀
2 cups marinara sauce 🍅
1 tsp dried basil 🌿
1 tsp dried oregano 🌿
Salt & pepper to taste
Step-by-Step Instructions 👩🍳
1. Preheat & Prep
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper and lightly grease with olive oil or cooking spray.
2. Roast the Eggplant Slices
Arrange the eggplant slices in a single layer on the baking sheet.
Lightly brush the slices with olive oil and sprinkle with salt and pepper.
Roast in the oven for 15-20 minutes, flipping halfway through, until the eggplant is tender and golden.
3. Prepare the Cheese Mixture
In a bowl, combine the ricotta cheese, 1 cup mozzarella, and Parmesan cheese.
Add dried basil, dried oregano, and season with a pinch of salt and pepper. Stir until well mixed.
4. Layer the Lasagna
In a baking dish, spread a thin layer of marinara sauce on the bottom.
Layer the roasted eggplant slices over the sauce, then spread a generous amount of the cheese mixture over the eggplant.
Repeat the layers, finishing with a layer of marinara sauce and the remaining mozzarella cheese on top.
5. Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
6. Cool & Serve
Let the lasagna cool for 5-10 minutes before slicing.
Garnish with fresh basil or parsley if desired.
Pro Tips for the Best Eggplant Lasagna 🔥
✔ Salt the eggplant before roasting to draw out excess moisture and improve texture.
✔ Add extra veggies – Zucchini, spinach, or mushrooms make great additions.
✔ Use fresh basil for an extra burst of flavor!
✔ Make ahead – Assemble the lasagna and refrigerate it for up to a day before baking.
Serving Suggestions 🍽️
✨ Pair with a fresh side salad for a light, balanced meal.
✨ Serve with garlic bread or a slice of crusty bread to soak up all the delicious sauce.
✨ For a complete meal, add a glass of red wine or sparkling water.
Final Verdict: A Light Yet Satisfying Meal!
This Easy Eggplant Lasagna is a delicious and hearty vegetarian dish that’s perfect for a wholesome family meal or dinner with friends.
Try it tonight for a cheesy, comforting, low-carb meal! 😍🍆🍝