Print

Eggplant Lasagna Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This Eggplant Lasagna recipe is a delicious low-carb alternative to traditional pasta lasagna, featuring layers of roasted eggplant, savory ground beef marinara sauce, creamy ricotta and spinach filling, and melted mozzarella and cheddar cheeses. Perfect for a hearty family dinner, this baked dish combines rich flavors and nutritious ingredients into a satisfying Italian-inspired meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Ingredients

Eggplant Preparation

  • 2-3 large eggplants, sliced into 1/2 inch thickness
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Meat Sauce

  • 1 pound lean ground beef
  • 2 cups marinara sauce
  • 1 tablespoon Italian seasoning

Cheese and Spinach Mixture

  • 1 1/2 cups full-fat ricotta cheese
  • 1 cup shredded cheddar cheese
  • 10 ounces frozen spinach, thawed and moisture squeezed out
  • 1 large egg
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 180C (350F). Grease a 9 x 13-inch baking dish for layering the lasagna, and also grease a separate baking tray for roasting the eggplant slices.
  2. Prepare Eggplant: Slice the eggplants into 1/2 inch thick slices and lay them out on a flat surface. Sprinkle the slices evenly with 1 teaspoon of salt to draw out excess moisture. Let sit for 15 minutes, then pat dry with paper towels.
  3. Roast Eggplant: Arrange the salted eggplant slices on the greased baking tray. Roast them in the preheated oven for 15-20 minutes until they become soft but not overly mushy.
  4. Cook Meat Sauce: While the eggplant roasts, heat 1 tablespoon olive oil in a non-stick pan over medium heat. Add the ground beef and cook for about 5 minutes until no longer pink. Stir in the marinara sauce and Italian seasoning, and simmer for another 5 minutes. Remove from heat once combined and fragrant.
  5. Mix Cheese and Spinach: In a mixing bowl, whisk together ricotta cheese, shredded cheddar cheese, thawed and drained spinach, and one large egg until well combined.
  6. Assemble Lasagna: Spread about half a cup of meat sauce on the bottom of the prepared baking dish. Layer half of the roasted eggplant slices over the sauce. Spread half of the ricotta and spinach mixture on top, then sprinkle half a cup of shredded mozzarella cheese. Repeat the layering process with the remaining ingredients, ending with a generous layer of mozzarella cheese on top.
  7. Bake Covered: Cover the assembled lasagna with aluminum foil and bake in the oven at 180C (350F) for 30 minutes to heat through and meld flavors.
  8. Bake Uncovered: After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes until the cheese on top is melted, golden, and bubbling.
  9. Rest and Serve: Take the lasagna out of the oven and let it rest for 10 minutes before slicing and serving to allow it to set perfectly.

Notes

  • For marinara sauce, use a good quality store-bought or homemade sauce for best flavor.
  • Squeezing out moisture from frozen spinach is crucial to prevent the lasagna from becoming watery.
  • Salting the eggplant slices draws out bitterness and excess water, helping the slices roast nicely.
  • This recipe serves 12 portions, ideal for family gatherings or meal prep.

Find it online: https://cheftinaskitchen.com/eggplant-lasagna-recipe/