This eggplant lasagna is great because its gluten free, vegetarian, but also just as satisfying as a regular lasagna! You can also use zucchini instead of eggplant if you want! The eggplant is the perfect texture and works just like pasta! The key is to not make the eggplant slices too thin, otherwise they will get mushy. This dish actually does not take too long once the eggplant is cooked. When I made this I actually made the eggplant a day in advance, so all I had to do was prepare the lasagna pan and bake everything! For lasagna lovers, check out my Spaghetti Squash lasagna for another healthy lasagna alternative! Or, consider using the meat sauce in the spaghetti squash lasagna for this eggplant lasagna for some extra protein!
1.5 lb part skin ricotta cheese
1/2 C shredded reduced fat mozzarella cheese
1/4 C grated parmesan cheese
2 1/2 C of jarred marinara sauce (I like Classico)
2 medium eggplants
2 T olive oil
2 tsp Italian seasoning
2 tsp Garlic Powder
White pepper (can use black)
- If cooking eggplant on grill, heat grill on high heat.
- Preheat oven to 375 degrees.
- Cut eggplant into 1/4 inch slices and put in gallon size plastic bag with olive oil, 1 tsp garlic powder, 1 tsp italian seasoning and pepper. Grill on medium heat until tender (about 10 minutes per side), or bake on baking sheet for 25 min or until tender.
- While eggplant is cooking, put ricotta into a medium bowl. Add egg, parmesan, 1 tsp oregano, 1 tsp garlic powder, dash of pepper, and basil (optional). Stir well into ricotta.
- In a 9 by 13 inch baking dish spread a thin layer (about 1/2 cup) of marinara on bottom of dish. Top with a layer of eggplant and then dollop ricotta cheese on top of eggplant (use about 1/3 of the mixture).
- Repeat sauce-eggplant-ricotta layers 2 more times. Top with remaining marinara sauce and mozzarella cheese.
- Bake uncovered for 30-40 minutes on 375 degrees in oven. If cheese gets brown before done cover with foil and continue baking.
- When cheese is brown and dish is bubbling remove from oven. Let sit for 10 minutes and serve.
Tip: Lasagna is very personal! Put as much sauce and cheese as you’d like! The cheese will spread when baking although it doesn’t seem like a lot of cheese when assembling the pan. Enjoy!