Eggplant Lasagna Recipe
This Eggplant Lasagna recipe combines tender roasted eggplant with a rich meat sauce, creamy ricotta mixture, and melty mozzarella for a delicious low-carb alternative to traditional lasagna. Perfect for a comforting family meal or a make-ahead dish for gatherings.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
- For the Sauce:
- 24 ounces Rao's Pasta Sauce
- 1 ½ pounds ground beef
- 1 teaspoon Italian seasoning
- For the Eggplant Noodles:
- 2 large eggplants
- Olive oil spray
- Salt
- ½ teaspoon oregano
- For the Cheese Mixture:
- 10 ounces ricotta cheese
- 1 cup cottage cheese
- 1 egg and 1 egg yolk
- ½ cup cooked spinach (squeezed dry)
- 2 cups mozzarella cheese
Instructions
- Prepare the Eggplant: Slice eggplants into thin strips, sprinkle with salt, and let sit to remove moisture. Pat dry, spray with olive oil, and bake until tender.
- Cook the Meat Sauce: Brown the ground beef in a pan, drain excess fat, then add Rao’s pasta sauce and Italian seasoning. Simmer until the flavors meld.
- Mix the Cheeses: Combine ricotta, cottage cheese, egg, egg yolk, and spinach in a bowl. Stir until well blended.
- Assemble the Lasagna: In a baking dish, layer the baked eggplant slices, meat sauce, and cheese mixture. Repeat layers, finishing with mozzarella cheese on top.
- Bake: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
- Serve: Let it cool for a few minutes before slicing and serving.
Notes
- Salt the eggplant slices before baking to reduce moisture and prevent a soggy lasagna.
- The cheese mixture can be prepared ahead of time and stored in the refrigerator for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 920mg
Find it online: https://emiliarecipes.com/eggplant-lasagna-recipe/