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Delicious Eggplant Lasagna with Ricotta – No Pasta Needed

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Eggplant Lasagna with Ricotta is a delightful twist on the traditional lasagna that’s sure to win over both pasta lovers and health-conscious eaters alike.

Ingredients

Scale
  • 2large eggplants, sliced lengthwise into¼-inch slices
  • 2 tbspolive oil
  • Salt and black pepper, to taste
  • 2 cupsricotta cheese
  • 1large egg
  • 1 tspdried oregano
  • ½ tspgarlic powder
  • 3 cupsmarinara sauce (low-sugar or homemade)
  • 2 cupsshredded mozzarella cheese
  • ½ cupgrated Parmesan cheese
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Start by preheating your oven to 375°F (190°C) and prepare a 9×13-inch baking dish by greasing it lightly. Slice the two large eggplants lengthwise into ¼-inch pieces, as even thickness will help in cooking. Lay the slices on a baking sheet, brush both sides generously with olive oil, and season with salt and black pepper. Roast in the oven for about 15–20 minutes or until they are tender and lightly browned.
  2. While the eggplant roasts, it’s time to make your ricotta filling. In a mixing bowl, combine 2 cups of ricotta cheese, the large egg, dried oregano, and garlic powder. Stir well until the mixture is smooth and creamy.
  3. Now it’s time for layering! Start with a thin layer of marinara sauce at the bottom of the greased baking dish; this will prevent sticking. Place a layer of roasted eggplant slices over the sauce, ensuring to cover the base completely. Spread half of the ricotta mixture evenly on top of the eggplant layer. Repeat the layering process until all ingredients are used up, finishing with a final layer of marinara sauce topped with the remaining mozzarella and grated Parmesan cheese.
  4. Cover the baking dish with foil and bake your lasagna for 25 minutes. After the first 25 minutes, carefully remove the foil and bake for an additional 15 minutes or until the cheese is nicely browned and the sauce is bubbling.

Notes

Use a mandoline slicer for evenly cut eggplant slices. Salting the eggplant before roasting can help draw out moisture, resulting in better texture. Substituting low-fat cheeses can help reduce calories while maintaining flavor.

Nutrition

Find it online: https://mykitchenstorie.com/delicious-eggplant-lasagna-with-ricotta-no-pasta-n/