Eggplant Lasagna with Ricotta is a delightful twist on the traditional lasagna that’s sure to win over both pasta lovers and health-conscious eaters alike. This recipe gives you the comforting layers of lasagna without the carbs from noodles, making it a perfect low-carb meal for any occasion. The star of this dish, eggplant, provides a rich, savory base that pairs beautifully with creamy ricotta and melty mozzarella. Each bite delivers a taste sensation that’s both hearty and satisfying, yet light enough to keep you feeling great!
The beauty of this Eggplant Lasagna lies in its simplicity and the powerful flavors that come together in one baking dish. It showcases layers of perfectly roasted eggplant, a luscious ricotta mixture, and a flavorful marinara sauce that perfectly ties each layer together. This is not just a lasagna; it’s a dish that embodies comfort food at its finest while still aligning with healthier eating habits. With minimal prep time and straightforward steps, even novice cooks can create this impressive dish that’ll have everyone clamoring for seconds.
Why You’ll Love This Eggplant Lasagna with Ricotta
- Low-Carb Delight: Perfect for those following low-carb or ketogenic diets.
- Rich in Flavor: Made with creamy ricotta, savory marinara, and melty mozzarella.
- Easy to Prepare: Straightforward instructions that save time without sacrificing taste.
- Vegetarian-Friendly: A satisfying meatless option for everyone.
- Versatile: A great base to customize with your favorite veggies or protein.
Preparation Phase & Tools to Use
Before you start cooking, it’s essential to prepare your kitchen and gather your tools. Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish to prevent sticking. Make sure your cutting board and knife are ready for slicing the eggplants into uniform ¼-inch pieces, which will ensure they cook evenly. A baking sheet will also be necessary for roasting the eggplant, so turn your attention there next.
Utilizing a brush or your hands to spread olive oil over the eggplant slices will enhance their flavor during roasting. You’ll need mixing bowls for combining the ricotta filling and measuring cups for your sauces and cheeses. A spatula will help in layering the ingredients smoothly, while foil will be handy for covering the lasagna in the oven. With everything set and organized, you’re less likely to feel rushed and more likely to enjoy the cooking process.
Ingredients
- 2 large eggplants, sliced lengthwise into ¼-inch slices
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 cups ricotta cheese
- 1 large egg
- 1 tsp dried oregano
- ½ tsp garlic powder
- 3 cups marinara sauce (low-sugar or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
Step 1: Preheat and Prepare the Eggplant
Start by preheating your oven to 375°F (190°C) and prepare a 9×13-inch baking dish by greasing it lightly. Slice the two large eggplants lengthwise into ¼-inch pieces, as even thickness will help in cooking. Lay the slices on a baking sheet, brush both sides generously with olive oil, and season with salt and black pepper. Roasting the eggplant at this stage is crucial, as it enhances the texture and flavor while ensuring you don’t end up with soggy lasagna layers. Roast in the oven for about 15–20 minutes or until they are tender and lightly browned.
Step 2: Create the Ricotta Mixture
While the eggplant roasts, it’s time to make your ricotta filling. In a mixing bowl, combine 2 cups of ricotta cheese, the large egg, dried oregano, and garlic powder. Stir well until the mixture is smooth and creamy. This blend will serve as a rich, cheesy layer in your lasagna, so make sure everything is well combined for the best flavor. If preferred, you can also add a pinch of salt and pepper to the mixture to taste.
Step 3: Assemble the Lasagna Layers
Now it’s time for layering! Start with a thin layer of marinara sauce at the bottom of the greased baking dish; this will prevent sticking. Place a layer of roasted eggplant slices over the sauce, ensuring to cover the base completely. Spread half of the ricotta mixture evenly on top of the eggplant layer. Follow this with a generous spoonful of marinara sauce, then sprinkle a layer of shredded mozzarella over it. Repeat the layering process until all ingredients are used up, finishing with a final layer of marinara sauce topped with the remaining mozzarella and grated Parmesan cheese. The combination of these ingredients will create a delightfully gooey, cheesy lasagna that is hard to resist!
Step 4: Baking to Perfection
Cover the baking dish with foil and bake your lasagna for 25 minutes. This will allow it to heat through and meld the flavors together perfectly. After the first 25 minutes, carefully remove the foil—this step is crucial for achieving that golden, bubbly top! Bake for an additional 15 minutes or until the cheese is nicely browned and the sauce is bubbling. Once done, let your delicious eggplant lasagna rest for about 10 minutes before slicing into it. This resting period is essential as it allows the layers to set and makes serving easier. Garnish with fresh basil or parsley if desired for that perfect touch of freshness!
Variations
- Protein: Add cooked ground meat, like turkey or beef, between layers for added protein.
- Vegetables: Layer in additional veggies like spinach, mushrooms, or zucchini for extra nutrition.
- Spices: Experiment with different spices, such as red pepper flakes for heat or Italian seasoning for a well-rounded flavor.
Cooking Notes
- Use a mandoline slicer for evenly cut eggplant slices.
- Salting the eggplant before roasting can help draw out moisture, resulting in better texture.
- Substituting low-fat cheeses can help reduce calories while maintaining flavor.
- Make-ahead: You can prepare the lasagna a day ahead and store it in the refrigerator before baking.
Serving Suggestions
- Serve with a side salad for a light meal that balances the rich flavors.
- Add garlic bread for a more filling, traditional lasagna meal experience.
Tips
- For best results, ensure each eggplant slice is brushed with olive oil to prevent them from drying out when roasted.
- Let leftovers cool completely before storing them in the refrigerator to keep the integrity of the layers intact.
- Reheat individual servings in the microwave or in the oven for a delicious leftover experience.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 22g
- Sodium: 600mg
FAQs
Can I use other vegetables instead of eggplant?
While eggplant is the star of this lasagna, you can substitute zucchini or thinly sliced bell peppers for a different flavor profile.
How would I store leftovers?
Leftover lasagna should be kept in an airtight container in the refrigerator for up to 3 days.
Can I freeze this lasagna?
Yes, you can freeze the assembled, uncooked lasagna. Just ensure it’s tightly wrapped to prevent freezer burn.
What can I serve with my eggplant lasagna?
This dish pairs well with a fresh green salad, garlic bread, or steamed vegetables for a complete meal.
Conclusion
In conclusion, this Eggplant Lasagna with Ricotta – No Pasta Needed offers versatility, comfort, and delicious flavors that everyone will enjoy, regardless of dietary preferences. By skipping the pasta, this dish not only becomes a healthier option but also allows the rich flavors of the eggplant and cheeses to shine through. Whether served for a weeknight dinner or a family gathering, this layered delight is certain to impress. Don’t hesitate to make this recipe your own—try adding your favorite vegetables or spices for a personalized touch. I encourage you to share your experiences, variations, or questions in the comments section. Dive into this comforting meal and enjoy every cheesy, savory layer!
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Eggplant Lasagna with Ricotta
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
Eggplant Lasagna with Ricotta is a delightful twist on the traditional lasagna that’s sure to win over both pasta lovers and health-conscious eaters alike.
Ingredients
- 2 large eggplants, sliced lengthwise into ¼-inch slices
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 cups ricotta cheese
- 1 large egg
- 1 tsp dried oregano
- ½ tsp garlic powder
- 3 cups marinara sauce (low-sugar or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Start by preheating your oven to 375°F (190°C) and prepare a 9×13-inch baking dish by greasing it lightly. Slice the two large eggplants lengthwise into ¼-inch pieces, as even thickness will help in cooking. Lay the slices on a baking sheet, brush both sides generously with olive oil, and season with salt and black pepper. Roast in the oven for about 15–20 minutes or until they are tender and lightly browned.
- While the eggplant roasts, it’s time to make your ricotta filling. In a mixing bowl, combine 2 cups of ricotta cheese, the large egg, dried oregano, and garlic powder. Stir well until the mixture is smooth and creamy.
- Now it’s time for layering! Start with a thin layer of marinara sauce at the bottom of the greased baking dish; this will prevent sticking. Place a layer of roasted eggplant slices over the sauce, ensuring to cover the base completely. Spread half of the ricotta mixture evenly on top of the eggplant layer. Repeat the layering process until all ingredients are used up, finishing with a final layer of marinara sauce topped with the remaining mozzarella and grated Parmesan cheese.
- Cover the baking dish with foil and bake your lasagna for 25 minutes. After the first 25 minutes, carefully remove the foil and bake for an additional 15 minutes or until the cheese is nicely browned and the sauce is bubbling.
Notes
Use a mandoline slicer for evenly cut eggplant slices. Salting the eggplant before roasting can help draw out moisture, resulting in better texture. Substituting low-fat cheeses can help reduce calories while maintaining flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 22 g