Easy Eggplant Lasagna Recipe
A lighter lasagna that layers roasted eggplant with marinara, ricotta, and mozzarella for an easy weeknight meal.
Servings: 10 servings
Ingredients
- 2 medium eggplant sliced about 1/4" thick
- 4 tablespoons olive oil
- sea salt to taste
- ground black pepper to taste
- 1 recipe marinara sauce full recipe; include meat if preferred
- 3 pounds ground beef cooked and drained (optional)
- 15 ounces whole ricotta cheese
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1 1/2 cups grated mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the eggplants into about 1/4" thick strips. Arrange on a baking sheet, brush both sides with olive oil, and season with sea salt and black pepper.
- Roast the eggplant in the preheated oven until tender, about 10 minutes.
- If using ground beef, cook it in a skillet until browned, drain excess fat, and stir into the marinara sauce.
- In a mixing bowl, combine the ricotta, eggs, and grated Parmesan until smooth.
- Prepare a 9x13-inch baking dish with nonstick spray or a light coating of olive oil. Layer the lasagna starting with a thin layer of marinara, half of the ricotta mixture, a single layer of roasted eggplant, the remaining ricotta mixture, more marinara, and finish with the grated mozzarella on top.
- Bake the assembled lasagna in the oven until the cheese is melted and the dish is bubbly, about 30 minutes.
- Let the lasagna rest for 5–10 minutes before slicing and serving.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- 9x13 inch Baking Dish
- Spatula or spoon
- skillet (if cooking ground beef)
Notes
- Leftovers can be refrigerated for 3 to 4 days.
- To make ahead, assemble without baking and refrigerate up to 2 days.
- Remove the lasagna from the refrigerator while the oven preheats before baking.