Description
A delightful, flavorful dish that satisfies both low-carb and vegetarian lifestyles.
Ingredients
Scale
- For the Eggplant “Noodles”: 2 large eggplants, sliced lengthwise into ¼-inch thick slices
- Olive oil spray or drizzle
- Salt and black pepper, to taste
- For the Mushroom Filling: 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms (cremini, button, or mixed), sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- For the Ricotta Layer: 2 cups ricotta cheese (or vegan ricotta)
- 1 large egg (or flax egg)
- 1 cup grated Parmesan cheese (optional or vegan alternative)
- 1 tbsp fresh parsley, chopped
- For Assembly: 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella (or dairy-free cheese)
- Fresh basil, for garnish
Instructions
- Start by preheating your oven to 400°F (200°C), ensuring the temperature is just right for roasting your eggplant. Slice the eggplants lengthwise into ¼-inch thick pieces and sprinkle them with salt. Allow the salted slices to rest for about 15 minutes on paper towels, then blot them dry with another layer of paper towels. Once blotted, spread the slices out in a single layer on your lined or greased baking sheets. Lightly drizzle with olive oil and season with black pepper. Roast the eggplant for 20 to 25 minutes, flipping halfway through, until they are tender and golden.
- While the eggplant is roasting, it’s the perfect time to make your mushroom filling. Heat a tablespoon of olive oil in a skilled over medium heat. Add the finely diced onion and cook until it turns translucent, about five minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant. Next, add your sliced mushrooms to the skillet, sautéing them until they become browned and tender, which takes about 8 to 10 minutes. To finish off the filling, season it with oregano, basil, salt, and black pepper to taste.
- In a medium mixing bowl, combine the ricotta cheese, egg (or flax egg for a vegan version), grated Parmesan cheese (if using), and chopped parsley. Stir these ingredients together until you have a smooth, creamy mixture.
- Reduce your oven temperature to 375°F (190°C) in preparation for baking the assembled lasagna. Begin by spreading a thin layer of marinara sauce on the bottom of your 9×13-inch baking dish. Then, carefully layer the roasted eggplant slices on top. Now, take half of the ricotta mixture and spread it over the eggplant layer, followed by half of the sautéed mushroom filling. Spoon a generous amount of marinara sauce over this, and sprinkle with shredded mozzarella cheese. Repeat the layers until all the ingredients are used up, ensuring you finish with a final layer of marinara sauce and mozzarella on top.
- Cover the baking dish with aluminum foil to prevent over-browning and bake for about 30 minutes. After this time, remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and turns a golden hue. Once out of the oven, let your lasagna rest for about 10 minutes before slicing.
Notes
This lasagna can be made ahead of time and is perfect for weeknight dinners or special occasions.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 600 mg
- Protein: 20 g