Eggplant Lasagna with Ricotta (No Pasta) – Easy Dinner Recipe

why make this recipe

Eggplant Lasagna With Ricotta is a wonderful dish that is both healthy and delicious. This recipe is perfect for those who want to enjoy classic lasagna flavors without the extra carbs that traditional pasta brings. By using eggplant instead of pasta, you get a lighter meal that still feels hearty. It’s also a great option for vegetarian diets and is easy to prepare, making it a fantastic choice for dinner or a party.

how to make Eggplant Lasagna With Ricotta

Ingredients:

• 2 large eggplants, sliced into thin rounds
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Directions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture. Rinse and pat them dry.
3. In a bowl, mix the ricotta cheese, egg, garlic powder, dried oregano, salt, and pepper.
4. Drizzle olive oil on a baking sheet and place the eggplant slices. Roast them in the oven for about 20 minutes, flipping halfway through.
5. In a baking dish, spread a layer of marinara sauce on the bottom.
6. Place a layer of roasted eggplant slices over the sauce. Spread some of the ricotta mixture on top, followed by a layer of mozzarella cheese.
7. Repeat the layers until all ingredients are used, finishing with marinara sauce and sprinkling with remaining mozzarella and Parmesan cheese on top.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
9. Allow the lasagna to cool for a few minutes before serving.

how to serve Eggplant Lasagna With Ricotta

Serve your Eggplant Lasagna With Ricotta hot from the oven. You can garnish with fresh basil or additional Parmesan cheese for extra flavor. This dish goes well with a side salad or some crusty bread to soak up the delicious sauce.

how to store Eggplant Lasagna With Ricotta

Leftover Eggplant Lasagna can be stored in an airtight container in the refrigerator for up to four days. If you want to keep it longer, you can freeze individual portions. Make sure to wrap them tightly before placing them in the freezer. To reheat, simply thaw in the fridge overnight and warm in the oven or microwave.

tips to make Eggplant Lasagna With Ricotta

• Make sure to salt the eggplant and allow it to sit before cooking. This helps to remove any bitterness and excess moisture.
• For a spicier kick, add some red pepper flakes to the marinara sauce.
• You can use any type of cheese you prefer; just ensure it melts well.
• Experiment with additional vegetables like spinach or mushrooms to add more nutrients.

variation

Feel free to mix up the ingredients! You can add layers of cooked ground meat for a meat version or swap the marinara sauce for pesto for a different flavor profile.

FAQs

Can I prepare Eggplant Lasagna in advance?
Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking.

Is there a gluten-free version of this recipe?
Yes! This recipe is naturally gluten-free since it uses eggplant instead of pasta. Just ensure that any other ingredients like marinara sauce are gluten-free.

Can I use store-bought marinara sauce?
Absolutely! Store-bought marinara sauce can save you time, and it can still taste great. Just choose a brand you enjoy!