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Amazing 350-Calorie Eggplant Lasagna (Vegetarian)

Eggplant Lasagna (Vegetarian)
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Enjoy a hearty, meat-free lasagna using thinly sliced eggplant instead of traditional pasta. This recipe offers a satisfying, lower-carb alternative perfect for a comforting vegetarian bake.

Ingredients

Scale
  • 2 large eggplants
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried parsley
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into 1/4-inch thick rounds.
  3. Place eggplant slices on a rack over a baking sheet. Sprinkle generously with salt. Let stand for 30 minutes to draw out moisture.
  4. Rinse the eggplant slices well under cold water and pat them completely dry with paper towels.
  5. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
  6. Add the garlic and cook for 1 minute more until fragrant.
  7. Stir in the crushed tomatoes, basil, oregano, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.
  8. In a small bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Mix well.
  9. Lightly grease a 9×13 inch baking dish.
  10. Arrange a thin layer of the tomato sauce on the bottom of the dish.
  11. Layer one-third of the dried eggplant slices over the sauce.
  12. Spread half of the ricotta mixture evenly over the eggplant layer.
  13. Sprinkle with one-third of the mozzarella cheese.
  14. Repeat the layers: sauce, eggplant, remaining ricotta, sauce, remaining eggplant, and remaining sauce.
  15. Top the entire lasagna with the remaining mozzarella cheese.
  16. Bake for 35 to 40 minutes, or until the cheese is bubbly and lightly browned.
  17. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • Drying the eggplant well prevents a watery final dish.
  • You can roast the eggplant slices for 15 minutes before assembling for extra flavor.
  • Feel free to add fresh spinach to the ricotta mixture for extra greens.
  • This dish tastes even better the next day.

Nutrition

Find it online: https://afripaket.com/eggplant-lasagna-vegetarian-recipe/