Description
This Eggplant Parmesan Lasagna is a delightful fusion of creamy ricotta, rich marinara, and layers of tender, roasted eggplant. Each bite offers a harmonious blend of flavors, with the nutty taste of Parmesan and the freshness of basil, all enveloped in a gooey, cheesy embrace.
Ingredients
Scale
- For the Eggplant:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 tablespoons olive oil
- For the Ricotta Mixture:
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- For the Marinara Sauce:
- 4 cups marinara sauce (store-bought or homemade)
- For Assembly:
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast for 20 minutes, flipping halfway through, until golden brown.
- In a bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, and chopped basil. Mix until smooth.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Layer half of the roasted eggplant over the sauce, followed by half of the ricotta mixture, and a third of the mozzarella cheese.
- Repeat the layers with the remaining eggplant, ricotta mixture, and another third of the mozzarella.
- Top with the remaining marinara sauce and sprinkle the rest of the mozzarella and 1/2 cup Parmesan cheese on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
- This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- For a vegan version, substitute ricotta with tofu and nutritional yeast, and use vegan cheese.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: main-dish
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of the lasagna)
- Calories: 350
- Sugar: 6 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 15 grams
- Cholesterol: 50 milligrams
Keywords: Eggplant Parmesan Lasagna, vegetarian lasagna, Italian recipes, comfort food, cheesy lasagna, eggplant recipes, baked lasagna, easy lasagna, homemade marinara, ricotta cheese, healthy lasagna, gluten-free options, family dinner, Italian cuisine