Description
This Easy Eggplant Lasagna is a delicious twist on the classic comfort food, featuring layers of roasted eggplant, savory meat sauce, creamy ricotta, and gooey mozzarella. It’s a satisfying and flavorful dish that’s perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
Eggplant:
- 2 medium eggplants (sliced lengthwise into 1/4-inch thick slices)
- 1 tablespoon olive oil
- Salt and pepper to taste
Meat Sauce:
- 1 pound ground beef or Italian sausage
- 2 cloves garlic (minced)
- 1 jar (24 oz) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
Ricotta Mixture:
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
Additional:
- 2 cups shredded mozzarella cheese
- Chopped fresh basil for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Lightly brush eggplant slices with olive oil and season with salt and pepper. Roast for 15–20 minutes.
- Prepare meat sauce: Cook ground beef in a skillet, then add garlic, marinara sauce, Italian seasoning, and red pepper flakes. Simmer for 5–7 minutes.
- Make ricotta mixture: Combine ricotta cheese, egg, and Parmesan in a bowl.
- Assemble lasagna: Layer meat sauce, roasted eggplant, ricotta mixture, and mozzarella in a baking dish. Repeat layers and bake covered for 25 minutes, then uncovered for 10–15 minutes until golden.
- Rest and garnish: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- For a vegetarian version, omit the meat and add sautéed mushrooms or spinach.
- You can also grill the eggplant for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 7g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg
