Lasagna Recipes With Eggplant Best-ever Lightened-up Weeknight Eggplant Lasagna Via Playswellwithbutter

By Enrique Del Toro June 30, 2022 Post a Comment

Eggplant Lasagna has been having a moment in my kitchen lately, y'all. It's a vegetarian dish that's packed with protein and low in carbs which makes it a healthy option for dinner. I found two recipes that I wanted to share with y'all, and let me tell you, they're both so delicious!

Eggplant Lasagna Recipe #1

Eggplant Lasagna

Ingredients:

2 large eggplants, sliced lengthwise ¼ inch thick
1 jar marinara sauce (24 oz)
16 oz ricotta cheese
1 cup finely grated parmesan cheese
2 cups shredded mozzarella cheese
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
salt and pepper, to taste

Instructions:

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Place eggplant slices in a single layer on the baking sheet. Season with salt and pepper and brush with olive oil.
Bake for 15 minutes until the slices are soft and pliable, but not browned. Remove from oven and set aside to cool.
In a medium bowl, mix together ricotta cheese, parmesan cheese, garlic, oregano, salt and pepper until well combined.
Grease a 9x13 inch baking dish with olive oil. Pour some marinara sauce onto the bottom of the dish.
Place a layer of eggplant slices over the sauce. Spread some of the ricotta cheese mixture on top of the eggplant. Repeat, layering the sauce, eggplant and ricotta until all the ingredients are used, finishing with a layer of sauce on top.
Sprinkle shredded mozzarella cheese evenly over the top. Cover with aluminium foil.
Bake covered for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes or until the cheese is golden brown and bubbly. Let stand for 10 minutes before serving.

Eggplant Lasagna Recipe #2

Eggplant Lasagna

Ingredients:

2 large eggplants, sliced lengthwise ¼ inch thick
1 jar marinara sauce (24 oz)
16 oz ricotta cheese
1 cup grated parmesan cheese
1 cup chopped fresh basil leaves
2 cups shredded mozzarella cheese
salt and pepper, to taste

Instructions:

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Place eggplant slices in a single layer on the baking sheet. Season with salt and pepper and brush with olive oil.
Bake for 15 minutes until the slices are soft and pliable, but not browned. Remove from oven and set aside to cool.
In a medium bowl, mix together ricotta cheese, parmesan cheese, basil, salt and pepper until well combined.
Grease a 9x13 inch baking dish with olive oil. Pour some marinara sauce onto the bottom of the dish.
Place a layer of eggplant slices over the sauce. Spread some of the ricotta cheese mixture on top of the eggplant. Repeat, layering the sauce, eggplant and ricotta until all the ingredients are used, finishing with a layer of sauce on top.
Sprinkle shredded mozzarella cheese evenly over the top. Cover with aluminium foil.
Bake covered for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes or until the cheese is golden brown and bubbly. Let stand for 10 minutes before serving.

Both recipes are so good! I love the creamy texture of the ricotta cheese mixed with the tangy marinara sauce. The eggplant slices are a perfect substitute for traditional lasagna noodles.

If you're looking for a new vegetarian meal to add to your dinner rotation, I highly recommend trying one of these eggplant lasagna recipes!

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