Eggplant Lasagna with Layers of Ricotta & Homemade Tomato Sauce
This Eggplant Lasagna recipe is a game-changer, swapping traditional lasagna noodles for tender, eggplant slices. The result is a lighter, yet equally satisfying dish, packed with flavor. Made with homemade tomato sauce, it’s rich, tangy, and bursting with fresh ingredients. The layers of melted cheese and savory sauce meld perfectly with the eggplant, creating a comforting and delicious meal that’s sure to impress!
Servings: 12 people
Ingredients
- 2 large eggplants sliced 1/8" thick (I used my mandoline to create perfect eggplant slices.)
- coarse salt
- 15 ounces part-skim ricotta
- 1 large egg
- ½ cup freshly grated Parmesan cheese save some to sprinkle on top
- 4 cups homemade tomato sauce or your favourite sauce
- 16 ounces part-skim mozzarella cheese shredded
- 2 tablespoons parsley chopped, for garnishing
Instructions
- Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
- Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel. In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 2 and 3. They are crucial to avoid the lasagna becoming too soupy.
- In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well. In a casserole dish, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce. Then, spread some of the ricotta cheese mixture over the eggplant slices and top with the mozzarella cheese.
- Continue repeating the layers until you have used all of your ingredients. Top with the sauce, mozzarella, and Parmesan. Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.
Video
Notes
To Store: Allow leftovers to cool and tightly wrap your casserole dish with foil or plastic wrap. Store in the refrigerator for 3-5 days.
To Freeze: You can freeze the entire lasagna once it’s been baked. Simply wrap your casserole dish tightly in foil or plastic wrap and freeze for up to 3 months. You can also freeze pieces individually in containers.
To Reheat: Reheat leftover lasagna in the microwave or bake at 300°F until warmed through completely.
Nutrition
Serving: 1/9 | Calories: 223kcal | Carbohydrates: 10.6g | Protein: 18.5g | Fat: 12.4g | Cholesterol: 53mg | Sugar: 4.4g