Eggplant Lasagna with Ricotta – No Pasta Needed
Description:
This Eggplant Lasagna is a healthy, low-carb twist on classic lasagna. Thinly sliced eggplant replaces traditional pasta, layered with creamy ricotta, marinara sauce, and melted cheese. Perfect for a comforting dinner without the extra carbs.
Ingredients:
2 large eggplants
1 ½ cups ricotta cheese
1 ½ cups marinara sauce (homemade or store-bought)
1 cup shredded mozzarella
¼ cup grated Parmesan
1 egg
1 tsp Italian herbs (oregano, basil)
Salt and pepper to taste
Olive oil for brushing
Instructions:
Preheat oven to 375°F (190°C). Slice eggplants lengthwise into ¼-inch strips. Brush lightly with olive oil and sprinkle with salt.
Roast or grill eggplant slices for 5–7 minutes per side until tender. Remove and let cool slightly.
In a bowl, mix ricotta with egg, Italian herbs, salt, and pepper.
Spread a thin layer of marinara in a baking dish. Layer eggplant slices, then ricotta mixture, and a sprinkle of mozzarella. Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Cover with foil and bake 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
Let it rest 5 minutes before slicing.
Serving Tip: Garnish with fresh basil for color. Enjoy a comforting, creamy, and low-carb lasagna that everyone will love!