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Homemade Easy Eggplant Lasagna Recipe photo

Easy Eggplant Lasagna Recipe

This Easy Eggplant Lasagna is a delicious, gluten-free twist on a classic that’s packed with flavor and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna:
  • 2 medium eggplants sliced about 1/4 inch thick
  • 4 tablespoons olive oil
  • to taste sea salt
  • to taste ground black pepper
  • 1 recipe Marinara Sauce homemade or store-bought
  • 3 pounds ground beef cooked and drained (optional)
  • 15 ounces whole Ricotta cheese
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups grated Mozzarella cheese

Equipment

  • Knife
  • Cutting board
  • Baking dish
  • Mixing bowls
  • Large spoon or spatula

Method
 

Instructions:
  1. Preheat your oven to 400°F (200°C). Slice the eggplants into 1/4 inch thick rounds. Arrange them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, turning halfway through, until they are tender and slightly golden.
  2. If you are using ground beef, cook it in a skillet over medium heat until browned. Drain any excess fat and set it aside.
  3. In a mixing bowl, combine the Ricotta cheese, eggs, and half of the grated Parmesan cheese. Mix until well blended and set aside.
  4. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the roasted eggplant slices over the sauce. Then, add half of the Ricotta mixture, half of the ground beef (if using), and a sprinkle of mozzarella cheese. Repeat the layers, finishing with a layer of marinara sauce and the remaining mozzarella cheese on top.
  5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  6. Once baked, remove the lasagna from the oven and let it rest for about 10 minutes before slicing. This helps the layers to set and makes serving easier.

Notes

  • Roasting the eggplant enhances flavor and reduces moisture.
  • Use a mix of cheeses for a richer taste and texture.
  • Allow the lasagna to rest before slicing for easier serving.