Eggplant Lasagna

80 min · Medium · Serves 4

450 kcal per serving · 18g protein

Roasted eggplant slices replace traditional lasagna noodles in this eggplant lasagna recipe. It's cheesy, comforting, and delicious...and also low carb and gluten-free!

Ingredients

• Large eggplants, sliced vertically 5mm-thick × 3
• 360 ml Marinara sauce
• 200 g Grated mozzarella cheese
• 480 g Whole milk ricotta cheese
• Large egg, beaten × 1
• 60 g Grated Parmesan cheese
• 2 cloves Garlic cloves, grated
• Lemon (for zest) × 1
• 4 g Black pepper
• 60 ml Olive oil
• 4 g Oregano
• 8 g Salt

Method

1. Prep Eggplant

   

   Preheat oven to 220°C. Salt eggplant slices for 20 minutes to draw out moisture, then pat dry.

2. Roast Eggplant

   

   Arrange the eggplant in a single layer on a baking sheet, drizzle with oil and roast for 20 to 25 minutes until golden brown.

3. Make Filling

   

   Stir together ricotta, egg, most of the Parmesan (reserve a spoonful for the top), garlic, oregano, lemon zest, salt, and pepper in a large bowl.

4. Assemble Lasagna

   

   Layer marinara, roasted eggplant, and ricotta mixture twice in a baking dish. Top with a final layer of eggplant and the mozzarella/Parmesan.

5. Bake

   

   Bake for 30 minutes until cheese is browned and bubbling. Let stand for 10 minutes before serving.