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I've been perfecting eggplant lasagna for years, and this recipe's my crowning achievement. Forget traditional pasta – sliced eggplant creates delicious layers that'll satisfy your Italian food cravings without the carbs. Creamy ricotta, gooey mozzarella, and tangy marinara combine for a mouthwatering dish that's both comforting and light. Trust me, once you try this version, you'll never look back. Ready to impress your family or guests with a new twist on a classic? Let's dive into making this irresistible eggplant lasagna!
Ingredients for Eggplant Lasagna
- Eggplants: Sliced thinly and roasted, they provide a hearty and flavorful base for the lasagna, adding a meaty texture.
- Marinara sauce: The tangy and rich sauce brings a burst of tomato flavor, binding all the layers together deliciously.
- Ricotta cheese: Creamy and mild, it adds a luscious texture and a subtle tanginess to the lasagna layers.
- Mozzarella cheese: Melts beautifully, creating that gooey, cheesy goodness that everyone loves in a lasagna dish.
- Parmesan cheese: Adds a sharp and salty kick, enhancing the overall savory profile of the lasagna.
- Garlic: Infuses a deep, aromatic flavor into the dish, complementing the other ingredients with its pungent taste.
- Dried oregano: Its earthy and slightly bitter taste elevates the overall flavor profile, adding a hint of Mediterranean flair.
- Dried basil: Brings a sweet and slightly peppery flavor, enhancing the herbaceous notes in the lasagna.
Essential Tools for Making Eggplant Lasagna
- Baking dish: For layering the ingredients and baking the lasagna to perfection.
- Chef's knife: To slice the eggplant and prepare all the ingredients with precision.
The Ultimate Eggplant Lasagna Recipe to Satisfy Your Pasta Cravings
This eggplant lasagna is a delicious and healthy alternative to traditional lasagna. It features layers of roasted eggplant, marinara sauce, and a blend of cheeses, making it a satisfying dish for pasta lovers.
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Equipment
- Oven
- Baking Dish
- Bowl
- Knife
- Cutting board
- Foil
Ingredients:
Ingredients
- 2 large eggplants sliced thinly
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until tender.
- In a bowl, mix the ricotta cheese, garlic, oregano, basil, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of roasted eggplant slices.
- Spread half of the ricotta mixture over the eggplant, then sprinkle with mozzarella and Parmesan cheese.
- Repeat the layers - marinara sauce, eggplant, ricotta mixture, and cheeses.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it rest for 10 minutes before serving.
Notes:
You can add more vegetables like spinach or mushrooms for extra flavor. This dish can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition value:
Calories: 320kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Eggplant Stew Recipe
Tips for Making Eggplant Lasagna Ahead of Time
Make Ahead Instructions
- Prepare the eggplant lasagna as instructed but do not bake.
- Cover the dish tightly with foil and refrigerate for up to 2 days.
- When ready to bake, remove from the fridge, let it sit at room temperature for 30 minutes, then bake as directed.
Freezing Instructions
- Assemble the eggplant lasagna but do not bake.
- Wrap the dish well in plastic wrap and foil to prevent freezer burn.
- Freeze for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator, then bake according to the recipe instructions.
When layering the lasagna, try adding a thin layer of grilled zucchini between the eggplant slices for an extra depth of flavor and texture.
Frequently Asked Questions About Eggplant Lasagna
FAQ:
Can I use a different type of cheese in this eggplant lasagna recipe?
Yes, feel free to experiment with different cheeses to suit your taste preferences.
How can I make this recipe vegan-friendly?
You can substitute dairy-free alternatives such as vegan ricotta and mozzarella cheese to make this recipe vegan-friendly.
Can I prepare this eggplant lasagna ahead of time?
Absolutely! You can assemble the lasagna ahead of time and refrigerate it until you're ready to bake it.
How long does this eggplant lasagna last in the fridge?
This lasagna can be stored in the refrigerator for up to 3-4 days.
Can I freeze this eggplant lasagna?
Yes, you can freeze this lasagna. Just make sure to wrap it well before freezing to maintain its freshness.
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