Cheesy Eggplant Lasagna Recipe

Cheesy Eggplant Lasagna Recipe: A Delicious Twist on a Classic Favorite

Lasagna is a classic comfort food that brings people together. But what if we told you that you could enjoy all the rich, savory goodness of lasagna while keeping things lighter and even more flavorful? Enter Cheesy Eggplant Lasagna—a perfect twist on the traditional lasagna that replaces pasta with tender, roasted eggplant slices. This dish is a great way to enjoy a low-carb, veggie-packed version of your favorite Italian meal, while still delivering that irresistible cheesy and saucy goodness.

In this article, we’ll walk you through how to make a Cheesy Eggplant Lasagna that will please everyone at the table—whether you’re trying to eat more vegetables or simply want to enjoy a fresh take on an old classic.

Why Eggplant Lasagna?

Eggplant is a versatile and delicious vegetable that pairs perfectly with the rich flavors of lasagna. When used in place of traditional lasagna noodles, it brings a hearty, meaty texture that complements the gooey cheese, savory marinara sauce, and aromatic herbs. Plus, eggplant is naturally low in carbs and high in fiber, making this dish a great option for anyone following a low-carb or gluten-free diet.

In addition to its healthy benefits, eggplant adds a subtle earthy flavor that enhances the dish and makes it feel indulgent. It’s a great option for those looking to add more vegetables to their meals while still enjoying all the comfort of a classic lasagna.

Ingredients:

For the Eggplant:

2 large eggplants, sliced lengthwise (about 1/4 inch thick)
2 tablespoons olive oil
Salt and pepper, to taste

For the Lasagna:

2 cups marinara sauce (store-bought or homemade)
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Fresh basil leaves for garnish (optional)

Instructions:

Step 1: Prepare the Eggplant

The first step in making Cheesy Eggplant Lasagna is to prep the eggplant. Slice the eggplant into thin, even strips lengthwise. The thinner the slices, the more they’ll mimic the texture of traditional lasagna noodles. Lay the slices flat on a baking sheet and drizzle them with olive oil. Season with salt and pepper to taste.

Roast the eggplant slices at 400°F (200°C) for about 20 minutes, flipping them halfway through. The goal is to soften the eggplant while achieving a slight golden brown color on each side. Once done, remove from the oven and set aside.

Step 2: Make the Ricotta Mixture

While the eggplant is roasting, prepare the cheesy ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, dried basil, oregano, and garlic powder. Stir until smooth and well combined. This mixture will provide the creamy, rich base layer in your lasagna.

Step 3: Assemble the Lasagna

Now that everything is prepped, it’s time to assemble the Cheesy Eggplant Lasagna. In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Next, add a layer of roasted eggplant slices on top of the sauce, followed by a layer of the ricotta mixture. Sprinkle a generous handful of mozzarella cheese and a little Parmesan cheese on top. Repeat this layering process until you’ve used up all the ingredients. You should have 3-4 layers, finishing with a top layer of sauce, mozzarella, and Parmesan for that melty, cheesy topping.

Step 4: Bake the Lasagna

Cover the assembled lasagna with foil and bake it in the oven at 375°F (190°C) for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Step 5: Serve and Enjoy!

Once your lasagna is perfectly cooked and the cheese is bubbling, take it out of the oven and let it cool for about 5-10 minutes before slicing. Garnish with fresh basil leaves for a burst of freshness and added flavor.