Go Back
–+ servings
Eggplant Lasagna with Ricotta

Delicious Eggplant Lasagna with Ricotta: A Healthy Twist

This Eggplant Lasagna with Ricotta offers a healthy twist on a classic, replacing noodles with eggplant for a low-carb, gluten-free meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 2 large Eggplant sliced into ¼ inch rounds
  • 15 oz Ricotta Cheese or dairy-free ricotta
  • 1 large Egg vital for texture
  • 8 oz Mozzarella Cheese or vegan mozzarella
  • ½ cup Parmesan Cheese or nutritional yeast for vegan
  • 2 cups Tomato Marinara Sauce homemade or low-sugar variety
  • 1 tbsp Herbs basil, oregano
For Serving
  • 1 large Fresh Green Salad toss with your favorite dressing
  • 2 cups Roasted Vegetables seasonal choice

Equipment

  • mixing bowl
  • baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Slice the eggplant into thin rounds, sprinkle with salt and let sit for 30 minutes to draw out moisture.
  2. Combine ricotta cheese, egg, fresh basil, and salt in a mixing bowl until blended.
  3. Preheat the oven to 375°F (190°C). Spread marinara sauce in a greased baking dish, then layer eggplant, ricotta mixture, and mozzarella, repeating until all ingredients are used.
  4. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes until cheese is bubbly and browned.
  5. Let cool for 10 minutes, slice into squares, and serve warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Allow the layers to rest before serving for better slicing.

Tried this recipe?

Let us know how it was!