Experience a delightful twist on a classic comfort food with this Eggplant Lasagna. Instead of traditional pasta, we use tender eggplant slices, making this dish lower in carbs but still rich in flavor. Perfect for family dinners or impressing guests, this lasagna is sure to become a favorite in your home.
In our family, this Eggplant Lasagna has become a mealtime sensation. My husband and kids love the rich, savory flavors, and I appreciate how easy it is to make a healthier version of a beloved classic. Every time I serve this dish, it brings back memories of cozy family dinners where everyone eagerly gathers around the table. It’s a recipe that’s not only delicious but also brings us together, making every meal a special occasion.
Why This Eggplant Lasagna
What Makes This Recipe Special:
- Healthy Alternative: Uses eggplant instead of pasta, making it lower in carbs and perfect for those seeking a healthier option.
- Rich and Savory: Packed with flavorful ground beef, creamy ricotta, and a blend of cheeses.
- Simple Preparation: Easy to follow steps that make this dish perfect for both weeknight dinners and special occasions.
Ingredients
For the Eggplant:
- 2 eggplants
- 14 ml (1 tablespoon) olive oil, divided
- Salt and pepper to taste
For the Sauce:
- 450 grams (1 pound) ground beef (90% lean)
- 80 grams (1/2 cup) diced onion
- 2 teaspoons minced garlic
- 680 grams (24-ounce) jar marinara sauce
- Salt and pepper to taste
For the Cheese Mixture:
- 450 grams (16 ounces) ricotta cheese
- 1/2 teaspoon Italian seasoning
- 1 large egg
- 50 grams (1/2 cup) grated Parmesan cheese
- Salt and pepper to taste
For the Topping:
- 2 cups shredded mozzarella cheese, divided
- 1 tablespoon chopped parsley
- Cooking spray
Directions:
- Prepare the Eggplant: Preheat the oven to 375°F (190°C). Coat a sheet pan with cooking spray. Trim the stem ends from the eggplants and cut them lengthwise into 1/2 inch thick slices. Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper. Place the eggplant on the prepared sheet pan and roast in the oven for 15-20 minutes until tender and browned. If any excess moisture appears, blot it with a paper towel.
- Make the Sauce: While the eggplant is roasting, heat the remaining olive oil in a large pan over medium heat. Add the ground beef, seasoning with salt and pepper, and cook for 5-6 minutes until browned and cooked through, breaking up the meat with a spatula. Add the diced onion and cook for an additional 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds more. Pour in the marinara sauce and bring to a simmer, cooking for 5 minutes.
- Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, Italian seasoning, egg, Parmesan cheese, salt, and pepper. Mix until well combined.
- 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 with 1/3 of the eggplant slices, followed by 1/3 of the ricotta mixture, and 1/3 of the mozzarella cheese. Repeat the layers twice more, ending with the remaining mozzarella cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Uncover and bake for an additional 10 minutes until the cheese is melted and bubbly. Sprinkle with chopped parsley, let the lasagna stand for 7-10 minutes before slicing and serving.
Notes:
- Substitutions: For a vegetarian version, replace the ground beef with sautéed mushrooms or a meat substitute.
- Cooking Tip: To ensure the eggplant slices are evenly roasted, arrange them in a single layer on the baking sheet without overlapping.
- Nutritional Info: This dish is rich in protein and lower in carbs compared to traditional lasagna, making it a healthier choice for pasta lovers.
