Vegetarian Eggplant Lasagna Recipe
This vegetarian eggplant lasagna is a delicious and hearty alternative to traditional lasagna. Baked eggplant slices are layered with rich tomato sauce and creamy ricotta, then topped with melted mozzarella cheese for a cozy, meatless main dish. Perfect for anyone looking for a low-carb, flavorful twist on classic lasagna.
Servings: 4
Calories: 185kcal
Equipment
- Brush
- Baking dish (8x12)
Ingredients
- 1 large eggplant or 2 small eggplants
- 1 package ricotta cheese 8 oz
- 1 cup shredded mozzarella cheese
- 1 jar pasta sauce 1 lb
- 1 tbsp oil
- 1/4 Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Peel the eggplant and slice it lengthwise into 1/4-inch-thick slices.
- Line a baking sheet with parchment paper and place the eggplant slices in a single layer.
- Brush the eggplant slices with oil and bake for 40 minutes.
- Remove from the oven and season with 3/4 tsp salt and 1/8 tsp pepper.
- In an 8x12 baking dish, lay half of the eggplant slices in a single layer.
- Spread 1 cup of pasta sauce over the eggplant slices.
- In a bowl, mix the ricotta cheese with 1/4 tsp salt, then spread this mixture over the eggplant.
- Pour half of the remaining pasta sauce over the ricotta layer.
- Layer the remaining eggplant slices on top, then pour the remaining pasta sauce.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake for 30 minutes, until the cheese is melted and bubbly.
- Remove from the oven and allow to cool slightly before serving. Enjoy!
Notes
- For best results, use fresh eggplant and a high-quality pasta sauce.
Nutrition
Calories: 185kcal | Carbohydrates: 16g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 984mg | Potassium: 789mg | Fiber: 6g | Sugar: 10g | Vitamin A: 953IU | Vitamin C: 14mg | Calcium: 176mg | Iron: 2mg