A DELICIOUS VEGETARIAN DISH:

EASY EGGPLANT LASAGNA

Easy Eggplant Lasagna (Vegetarian)

A delicious, hearty dish that’s perfect for weeknight dinners or impressing guests—no meat needed! Layers of roasted eggplant, rich tomato sauce, creamy ricotta, and melted cheese make this lasagna irresistible.

Ingredients

(Serves 6-8)

  • 2 large eggplants, sliced lengthwise (~¼ inch thick)
  • 2 tbsp olive oil (plus extra for brushing)
  • Salt & pepper to taste
  • 3 cups marinara sauce (store-bought or homemade)
  • 15 oz ricotta cheese
  • 1 egg (optional, for binding)
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 tsp dried basil (or 2 tbsp fresh, chopped)
  • 1 tsp dried oregano
  • 3 cloves garlic, minced
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep the Eggplant:
  • Preheat oven to 400°F (200°C).
  • Slice eggplant into ¼-inch thick strips. Lay on a baking sheet, brush with olive oil, and sprinkle with salt. Let sit for 10 minutes (this draws out bitterness). Pat dry with a paper towel.
  • Roast for 15-20 minutes until tender. Set aside.
  1. Make the Cheese Filling:
  • In a bowl, mix ricotta, egg (if using), Parmesan, half the mozzarella, garlic, basil, oregano, salt, pepper, and red pepper flakes.
  1. Assemble the Lasagna:
  • In a 9×13-inch baking dish, spread ½ cup marinara sauce.
  • Layer: Eggplant → Ricotta mix → Sauce → Mozzarella. Repeat 2-3 times, ending with sauce and mozzarella on top.
  1. Bake & Serve:
  • Cover with foil and bake at 375°F (190°C) for 25 minutes.
  • Uncover, bake 10-15 more minutes until bubbly and golden.
  • Let rest 10 minutes before slicing.

Tips

No-boil noodles? Eggplant replaces pasta for a low-carb twist!
Extra flavor? Add sautéed mushrooms or spinach to the ricotta mix.
Make ahead? Assemble, refrigerate, and bake when ready.

Enjoy your cheesy, veggie-packed lasagna! 🍆🧀🍅

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