loveandlemons4.9
Eggplant Lasagna
Roasted eggplant slices replace traditional lasagna noodles in this eggplant lasagna recipe. It's cheesy, comforting, and delicious...and also low carb and gluten-free!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 425°F and line three large baking sheets with parchment paper. Arrange the eggplant planks in a single layer on clean kitchen towels and sprinkle with salt. Set aside for ⏱️ 20 minutes to draw moisture out of the eggplant.
2
Pat the eggplant dry and transfer to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer on the baking sheets. Roast for 20 to ⏱️ 25 minutes, or until tender and golden brown, flipping the eggplant and rotating the pans halfway through.
3
Meanwhile, make the filling: In a large bowl, stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.
to 3 large eggplants, 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks2(16 ounces) whole milk ricotta cheese2 cupslarge egg, beaten1dried oregano1 teaspoonlemon zest1 teaspoon
4
Brush a 9x13-inch or similar baking dish with olive oil and spread ½ cup of the marinara sauce on the bottom. Cover with a layer of the roasted eggplant slices, then top with half the ricotta mixture and dot with another ½ cup of the marinara. Repeat with another layer of eggplant, the remaining ricotta mixture, and the remaining ½ cup marinara. Top with a final layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on top.
5
Bake for ⏱️ 30 minutes, or until the cheese on top is browned and bubbling. Let stand for ⏱️ 30 minutes. Sprinkle with red pepper flakes and garnish with fresh basil. Slice and serve.
Red pepper flakes, for sprinkling(16 ounces) whole milk ricotta cheese2 cups
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