Easy Eggplant Lasagna
A delightful twist on the classic Italian dish, this Easy Eggplant Lasagna features layers of roasted eggplant, creamy ricotta, and rich marinara sauce, perfect for family dinners and gatherings.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the Lasagna
- 2 cups marinara sauce Aromatic tomato sauce infusing robust flavor.
- 2 large eggplants, sliced into 1/4-inch rounds Provides a juicy and hearty component.
- 2 cups ricotta cheese Adds richness and a creamy texture.
- 1.5 cups shredded mozzarella Melts beautifully, giving gooey texture.
- 1/2 cup grated Parmesan Adds a nutty, sharp bite.
- 1 tsp dried oregano Brings a hint of earthiness.
- 1 tsp dried basil Imparts a sweet, fragrant note.
- 1 tbs olive oil, for brushing Enhances the roasted flavor.
- to taste salt and pepper Essential seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) for even baking.
- Brush the eggplant slices with olive oil on both sides and season with salt and pepper.
- Place the eggplant slices on a baking sheet and roast them in the preheated oven for 15–20 minutes, or until soft and slightly golden brown.
Cheese Mixture Preparation
- In a medium bowl, combine the ricotta cheese, grated Parmesan, half of the shredded mozzarella, oregano, basil, salt, and pepper. Mix well.
Assembling the Lasagna
- Start with a thin layer of marinara sauce at the bottom of a baking dish.
- Layer roasted eggplant over the sauce, followed by a layer of the cheese mixture. Repeat the layers of marinara, eggplant, and cheese mixture.
- Top with the final layer of marinara sauce and sprinkle the remaining mozzarella on top.
Baking
- Bake the lasagna in the oven for 25–30 minutes until bubbly and the cheese on top is golden brown.
Serving
- Let the lasagna cool slightly before slicing into square servings.
Notes
Use fresh herbs for better flavor. Distribute ingredients evenly for balanced flavor. Cover with aluminum foil if browning too fast.