Description
This delicious Eggplant Lasagna is a hearty Italian-inspired main course that layers tender roasted eggplant slices with savory ground beef marinara sauce, creamy ricotta cheese, and melted mozzarella. A healthier twist on traditional lasagna, it uses eggplant in place of pasta layers, making it gluten-free and bursting with flavor. Perfect for a family meal or dinner gathering.
Ingredients
Vegetables & Aromatics
- 2 eggplants
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- 1 tablespoon parsley, chopped
Meat
- 1 pound ground beef (90% lean)
Cheese & Dairy
- 16 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided use)
- 1 egg
Other
- 1 tablespoon olive oil (divided use)
- 24 ounce jar marinara sauce
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat and prepare eggplant: Preheat the oven to 375°F. Coat a sheet pan with cooking spray. Trim the stem end from the eggplants and cut them lengthwise into 1/2 inch thick slices. Brush eggplant slices with 2 teaspoons olive oil and season with salt and pepper. Place on the sheet pan and bake in the oven for 15-20 minutes until tender and browned. Blot excess moisture with a paper towel if needed.
- Cook the meat sauce: While eggplant is roasting, heat the remaining olive oil in a large pan over medium heat. Add ground beef, season with salt and pepper, and cook for 5-6 minutes, breaking it up until browned and cooked through. Add diced onion and cook an additional 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds. Pour in marinara sauce, bring to a simmer, and cook for 5 minutes to develop flavors.
- Prepare ricotta mixture: In a bowl, combine ricotta cheese, Italian seasoning, egg, grated Parmesan, and salt and pepper to taste. Mix thoroughly until well blended.
- Assemble the lasagna: Coat a 2 or 3 quart baking dish with cooking spray. Spread 1/4 of the meat sauce in the bottom of the dish. Layer 1/3 of the roasted eggplant slices over the sauce. Spread 1/3 of the ricotta mixture on the eggplant, then top with 1/3 of the mozzarella cheese. Repeat layers two more times, finishing with mozzarella cheese on top.
- Bake the lasagna: Cover the dish with foil and bake for 30 minutes at 375°F. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is golden and bubbly.
- Garnish and serve: Sprinkle chopped parsley over the hot lasagna. Let it stand for 7-10 minutes to set before slicing. Serve warm and enjoy.
Notes
- Make sure to blot the roasted eggplant slices to remove excess moisture to prevent a watery lasagna.
- Use 90% lean ground beef for a balanced flavor and to reduce excess fat.
- If preferred, substitute ground turkey or plant-based meat for a lighter or vegetarian option.
- Allow the lasagna to rest after baking to help it set for clean slices.
- Can be made a day ahead and refrigerated; reheat covered with foil to retain moisture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
