If you’re also looking for a low-carb recipe that’s delicious, then try this Eggplant Lasagna recipe with ricotta. This recipe is made with roasted eggplant, ricotta cheese, and a homemade tomato sauce that is very tasty and healthy. This is an amazing way to enjoy Italian flavors without the heaviness of pasta. This eggplant lasagna is an easy recipe which can be easily made at home without any hassle, the special thing about it is that it is also healthy and can be eaten without much thinking.
Highlights : Eggplant Lasagna with Ricotta
- This recipe is low-carb & gluten-free because it uses eggplant instead of pasta. It is best for people following a low-carb or gluten-free diet.
- This recipe is full of flavor; the combination of roasted eggplant, seasoned ricotta and rich tomato sauce creates a flavorful and hearty meal.
- Secondly it is full of nutrients like eggplant fiber, antioxidants and vitamins, making this lasagna a nutritious choice.
Ingredients( For Eggplant Layering, Ricotta Mixture and Tomato Sauce)
- 2 large eggplants, sliced into ¼-inch thick rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 ½ cups ricotta cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ cup grated Parmesan cheese
- ¼ teaspoon salt
- 2 cups crushed tomatoes (or tomato sauce)
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
Additional Toppings:
- 1 cup shredded mozzarella cheese
- ¼ cup fresh basil leaves, chopped (for garnish)
Instructions :
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the eggplant slices on the baking sheet, brush olive oil on both sides, and sprinkle some salt and pepper.
- Roast for 15-20 minutes, flipping in between, until the eggplants are tender and lightly golden. Remove from the oven and set aside.
- In a bowl, thoroughly mix ricotta cheese, eggs, garlic powder, oregano, Parmesan and salt. Set aside.
- In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add crushed tomatoes, basil, oregano, salt and red pepper flakes (if using) and stir well. Simmer lightly for 10-15 minutes, stirring occasionally.
- In a baking dish, first spread a thin layer of tomato sauce.
- Top it with a layer of roasted eggplant slices, then top it with half the ricotta mixture and some shredded mozzarella cheese.
- Repeat these layers, adding a final layer of tomato sauce and shredded mozzarella cheese.
- Cover baking dish with foil and bake at 375°F (190°C) for 20 minutes.
- Remove foil and bake for another 10-15 minutes until cheese is melted and bubbly.
- Let cool for a while, then garnish with fresh basil and serve.
Tips : Best Eggplant Lasagna
- Salt the eggplant slices before roasting to remove excess moisture and prevent the lasagna from becoming soggy.
- For the best flavor, use good quality tomato sauce. Whether homemade or store-bought, a rich and well-seasoned sauce is best.
- Let the lasagna rest for a while after baking to set well before slicing.
Suggestions
You can pair this eggplant lasagna with a simple side salad or garlic-roasted vegetables for a balanced medley.
This Easy Eggplant Lasagna with Ricotta is an amazing way to enjoy traditional lasagna without the unhealthy carbs. Whether you’re following a low-carb diet or just want a nutritious and flavorful meal, you and your family will definitely love this recipe. Try it and enjoy a satisfying, wholesome dinner!
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