Eggplant Lasagna is a comforting meal, utilizing eggplant slices as an alternative of noodles! This simple recipe is a scrumptious approach to benefit from the tacky lasagna taste you like, whereas consuming extra veggies on the identical time. You possibly can hardly even inform that there’s eggplant inside!
In truth, this recipe is ideal for many who might not be an eggplant fan. Two of my style testers couldn’t even inform that they had been consuming eggplant!
It actually simply tastes like lasagna.
Elements You’ll Want
What’s in eggplant lasagna?
- Ricotta cheese
- Egg (elective)
- Shredded mozzarella
- Marinara Sauce
This recipe is vegetarian as written, however in the event you would favor to make use of floor meat as an alternative of mushrooms, you possibly can completely try this, too! You may as well make this recipe vegan by following my Vegan Lasagna recipe, and swapping the noodles in that recipe for roasted eggplant slices.
You may as well merely cut-back on the cheese on this recipe by utilizing tofu ricotta as a ricotta cheese various.
Not a mushroom fan? Attempt swapping the mushrooms for two cans of drained & rinsed lentils, in the event you want a special texture. (See my Vegan Lasagna recipe for suggestions!)
Find out how to Make Eggplant Lasagna
1. Roast the eggplant. Minimize the eggplant into skinny slices, about 1/8-inch thick. The thinner you slice the eggplant, the much less “chewy” it is going to be within the ultimate lasagna. Plus, the extra slices you get, the higher!
I’m utilizing a big 2-pound eggplant to get roughly 12 slices, however you should use two smaller eggplants if it is advisable to.
Organize the slices on two massive baking sheets lined with parchment paper.
I don’t wish to brush the eggplant with oil, as I believe it makes them get soggy, however you possibly can sprinkle them calmly with salt to assist draw out the moisture.
Prepare dinner at 400ºF for 20 minutes, or till the eggplant begins to look calmly golden and tender.
2. Prepare dinner the mushrooms. As quickly because the eggplant is within the oven, begin chopping the mushrooms. I like to cut them as finely as potential, so that you don’t get a noticeable “mushroom texture” within the ultimate lasagna.
Saute the mushrooms in olive oil over medium-high warmth, together with the garlic, oregano, salt and pepper, till the mushrooms are tender and have launched moisture, about 8 to 10 minutes.
Set it apart till you’re able to assemble.
3. Combine the ricotta. In a big bowl, combine the ricotta with one egg, and a 1/4 teaspoon every of salt and pepper.
The egg helps add construction to the lasagna and makes it extra filling, however that is elective in the event you want an egg-free dish.
4. Organize the layers. Take away the eggplant from the oven, and let it cool briefly. Pour 3/4 cup of marinara sauce into the underside of a 9-by-13-inch baking dish (or comparable) then add 1 layer of eggplant slices.
You’ll want about 4 massive slices to get 3 layers for this lasagna, however when you’ve got a number of further small slices of eggplant, you should use these to fill gaps, or rip a slice of eggplant in half, as wanted.
You don’t need to be excellent about protecting each inch of the pan.
High the eggplant layer with half of the ricotta combination, adopted by half of the mushroom combination, and half of the shredded mozzarella cheese.
Now repeat! Add one other layer of eggplant slices (about 4 massive items), high it with 3/4 cup of marinara sauce, after which add the remaining ricotta cheese and mushrooms.
High with a ultimate layer of eggplant slices. In case you’ve run out of eggplant slices, that’s okay, too! This lasagna shall be scrumptious both method. Add the remainder of the marinara sauce on high, then end it off with the remaining shredded cheese.
5. Bake. Let the lasagna cook dinner uncovered for 40 to 45 minutes at 400ºF. When the highest is bubbly and golden brown, the eggplant must be tender.
Let the eggplant lasagna cool for no less than quarter-hour earlier than slicing and serving. I wish to high mine with recent basil leaves, to make it fairly, however that’s elective!
Leftovers could be saved in an hermetic container within the fridge for as much as 5 days. Similar to regular lasagna, I believe the leftovers style even higher then subsequent day while you reheat it!
Useful Suggestions & FAQ
How do you narrow eggplant for lasagna? I discover it best to chop off the ends of the eggplant, the highest and backside, so the eggplant can arise straight. From there, you possibly can slice down on the slicing board, utilizing a really sharp knife to make slices which might be about an 1/8-inch thick.
If in case you have a mandoline slicer helpful, you may also use that to make much more uniform slices. However, watch your arms and remember to use a guard! When you’ve sliced a finger on a mandoline as soon as, you’ll by no means need to do it once more. (Belief me on that.)
Do you peel eggplant earlier than roasting? The eggplant peel is completely edible, so there’s no must peel it. I discover that the peel makes the slices just a little extra sturdy, however the bigger the eggplant is, the chewier the pores and skin tends to be, no less than in my expertise.
If you wish to peel the pores and skin, you possibly can! The slices will simply be barely extra fragile to work with in that case.
Why can eggplant lasagna be watery? Eggplant received’t take in as a lot liquid as conventional lasagna noodles do (particularly the no-boil noodles that I really like), so typically eggplant lasagna will prove just a little extra watery than an everyday model.
You can also make the eggplant much less soggy with the following pointers:
- Roast the eggplant first. This may assist any extra moisture evaporate, earlier than you add it to the lasagna.
- Salt the eggplant. Including some salt earlier than roasting will assist draw out moisture. Simply don’t be too heavy handed with it, or your lasagna could prove salty.
- Skip the oil. Eggplant may be very absorbent, and can maintain on to any oil you add. I want to roast the eggplant with out added oil, to assist enhance the feel of the general dish.
How do I decide a superb eggplant? Search for eggplants which might be very agency– virtually rock onerous– for the most effective style and texture. Over-mature eggplants could have a bitter taste, so keep away from those with mushy spots or discoloration. Search for an eggplant with a easy pores and skin for finest outcomes.
Extra Eggplant Recipes
How else are you able to make eggplant style good? Attempt these!
I can’t wait to listen to what you attempt!
Eggplant Lasagna is made with roasted eggplant as an alternative of lasagna noodles for the tacky lasagna taste you like, with further veggies in every chew! This low-carb dish is of course gluten-free and you’ll hardly inform that there is eggplant inside.
- 2 kilos eggplant (1 massive or 2 medium)
- salt & pepper
- 1 pound cremini mushrooms , finely chopped
- 1 tablespoon olive oil
- 3 garlic cloves , minced
- 1/2 teaspoon dried oregano
- 1 (15 oz.) tub ricotta cheese
- 1 massive egg
- 25 ounces marinara sauce
- 2 cups shredded mozzarella cheese
Preheat the oven to 400ºF. Slice the highest and backside off the eggplant, then stand it up on a slicing board and slice it into 12 skinny slices, about 1/8-inch thick. (No must peel.)
Organize the eggplant on two massive baking sheets lined with parchment paper, sprinkle them with salt, and bake till tender about 20 minutes.
Whereas the eggplant is roasting, put together the mushrooms. Finely cube them (virtually so that they seem like floor beef) then warmth the olive oil in a big skillet over medium-high warmth. Saute the diced mushrooms with the garlic, oregano, a 1/2 teaspoon of salt, and a 1/4 teaspoon floor black pepper. The mushrooms ought to launch fairly a little bit of moisture after 8 to 10 minutes, which is able to make the lasagna much less watery later.
Pour the ricotta right into a mixing bowl, and add the egg, and a 1/4 teaspoon of salt and pepper. Combine nicely, and put aside.
Time to assemble! Take away the eggplant from the oven and let it cool briefly as you add 3/4 cup of marinara sauce into the underside of a 9-by-13 inch baking dish. Add one layer of eggplant slices, utilizing about 4 massive items. You do not have to be completely about filling any gaps within the dish, however you possibly can tear an eggplant slice into items, if wanted.
Unfold half of the ricotta combination over the eggplant, adopted by half of the mushroom combination. High with 1 cup of shredded cheese.
Repeat the layers, beginning with a brand new layer of eggplant (use about 4 massive items), and one other 3/4 cup of marinara sauce. Add the remaining ricotta combination, adopted by the remaining mushrooms. Add a ultimate layer of eggplant (it is okay in the event you do not completely cowl the top– use no matter you could have left!) Then high with the remaining marinara sauce and shredded cheese.
Bake at 400ºF till the highest is golden and bubbly, about 40 to 45 minutes. Let the lasagna cool for quarter-hour, then slice and serve heat. Leftovers could be saved in an hermetic container within the fridge for as much as 5 days and reheated for a quick meal later.
For a dairy-free lasagna, you should use the layers from my Vegan Lasagna recipe as an alternative.
In case you do not love mushrooms, be at liberty to make this with canned lentils or cooked floor meat, as an alternative. You can also make this your individual utilizing any substances you like!
Energy: 265kcal | Carbohydrates: 17g | Protein: 17g | Fats: 16g | Saturated Fats: 9g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 72mg | Sodium: 699mg | Potassium: 897mg | Fiber: 5g | Sugar: 9g | Vitamin A: 869IU | Vitamin C: 9mg | Calcium: 289mg | Iron: 2mg
In case you do this Eggplant Lasagna, please depart a remark beneath letting me know the way you prefer it!
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