Eggplant Lasagna

Introduction

This hearty Eggplant Lasagna transforms the classic comfort food into a lower-carb masterpiece. By replacing traditional noodles with tender, roasted eggplant slices, you get all the rich flavors of meat sauce and gooey cheese in every bite. It’s a satisfying dish that will make you forget you’re eating your vegetables.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 65 minutes
• Total Time: 95 minutes
• Servings: 8

Ingredients

• 2 eggplants
• 1 tablespoon olive oil (divided use)
• 1 pound ground beef (such as 90% lean)
• 1/2 cup onion (diced)
• 2 teaspoons garlic (minced)
• 24 ounce jar marinara sauce
• 16 ounces ricotta cheese
• 1/2 teaspoon Italian seasoning
• 1 egg
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese (divided use)
• 1 tablespoon parsley (chopped)
• salt and pepper to taste
• cooking spray

Instructions

1. Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick planks. Lightly brush or spray both sides of the slices with a portion of the olive oil, season with salt and pepper, and arrange on baking sheets lined with parchment paper or cooking spray. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Remove and reduce oven temperature to 375°F (190°C).
2. While the eggplant roasts, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink. Drain any excess fat. Pour in the jar of marinara sauce, stir to combine, and let it simmer for 5 minutes. Season with salt and pepper to taste.
4. In a medium bowl, combine the ricotta cheese, egg, grated parmesan cheese, Italian seasoning, and chopped parsley. Mix until well blended.
5. To assemble the lasagna, spray a 9×13 inch baking dish with cooking spray. Spread a thin layer of the meat sauce on the bottom. Arrange a single layer of roasted eggplant slices over the sauce.
6. Spoon half of the ricotta mixture over the eggplant and spread gently. Sprinkle with 1/2 cup of the shredded mozzarella cheese. Spoon about one-third of the remaining meat sauce over the cheese.
7. Repeat the layers: eggplant, the remaining ricotta mixture, 1/2 cup mozzarella, and another third of the meat sauce. Top with a final layer of eggplant slices, the last of the meat sauce, and the remaining 1 cup of shredded mozzarella cheese.
8. Cover the baking dish loosely with aluminum foil. Bake in the preheated 375°F oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden. Let the lasagna rest for 10-15 minutes before slicing and serving.

Variations

• Vegetable Power: Add a layer of sautéed spinach or thinly sliced zucchini or mushrooms with the eggplant layers.
• Flavor Boost: Use spicy Italian sausage in place of the ground beef for a more robust taste.
• No-Ricotta Version: Replace the ricotta layer with a simple béchamel sauce for a more traditional Italian touch.
• Individual Portions: Layer the ingredients in small ramekins or oven-safe bowls for personalized, easy-to-serve portions.

Tips for Success

• Salting Eggplant is Optional: Modern eggplants are less bitter, so salting is not strictly necessary, but you can salt the slices and let them sweat for 30 minutes to draw out excess moisture for a firmer texture.
• Thoroughly Drain Meat: Draining excess fat from the cooked ground beef will prevent your sauce from becoming greasy.
• Patience is Key: Letting the lasagna rest after baking is crucial. It allows the layers to set, making it much easier to cut clean slices.
• Prevent Soggy Layers: Ensure your roasted eggplant slices are well-cooked and slightly dried on the surface before assembling.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap portions tightly and freeze for up to 3 months. Reheat individual slices in the microwave until hot, or cover the entire dish with foil and reheat in a 350°F oven for 20-30 minutes.

FAQ

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the covered baking time if it’s going into the oven cold.

Do I have to peel the eggplant?

No, the skin is edible and helps the slices hold their shape during baking. Feel free to peel if you prefer.

Can I use a different type of cheese?

You can substitute cottage cheese for the ricotta (though the texture will be different), and use provolone or fontina in place of some of the mozzarella.

What if my eggplant releases a lot of liquid while roasting?

This is normal. Just roast until they are tender and slightly shriveled. Draining them on paper towels after roasting can help absorb extra moisture.

Can I make this vegetarian?

Yes. Simply omit the ground beef. You can add extra vegetables (like mushrooms or lentils) to the sauce for substance, or just use the marinara as-is.

Why is my lasagna watery?

The most common causes are under-roasted eggplant (which releases water during baking) or not draining the cooked beef. Make sure both steps are done properly.