Description
This Easy Eggplant Lasagna is a low-carb, gluten-free alternative to traditional lasagna, featuring layers of tender roasted eggplant, rich meat sauce, and creamy ricotta cheese. If you’re looking for a healthy dinner recipe with eggplant, a keto eggplant lasagna, or a twist on eggplant parmesan baked casserole, this dish is the perfect choice!
Ingredients
Units
Scale
For the Eggplant:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Meat Sauce:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
For the Cheese Layer:
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
For Topping:
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil for garnish
Instructions
-
Prepare the Eggplant:
- Sprinkle eggplant slices with salt and let sit for 15 minutes to remove excess moisture.
- Pat dry with a paper towel.
- Brush with olive oil and bake at 400°F (200°C) for 10 minutes until slightly tender.
-
Cook the Meat Sauce:
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic, sauté until fragrant.
- Stir in crushed tomatoes, Italian seasoning, salt, and black pepper.
- Simmer for 15 minutes.
-
Make the Cheese Mixture:
- In a bowl, mix ricotta cheese, egg, Parmesan, and basil until smooth.
-
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a layer of meat sauce in a 9×13-inch baking dish.
- Add a layer of baked eggplant slices.
- Spread a layer of ricotta mixture and sprinkle with mozzarella cheese.
- Repeat layers until all ingredients are used, finishing with meat sauce and mozzarella on top.
-
Bake the Lasagna:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 10 minutes until cheese is golden and bubbly.
-
Serve:
- Let rest for 10 minutes before slicing.
- Garnish with fresh basil.
Notes
- For a chicken eggplant lasagna, substitute ground beef with shredded or ground chicken.
- Add zucchini slices for a delicious eggplant and zucchini lasagna variation.
- To make it keto-friendly, ensure your marinara sauce is sugar-free.
- Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
