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Instructions:
1. Prepare the Eggplant:
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/4-inch thick rounds. Arrange the slices on a baking sheet in a single layer, then drizzle with olive oil and sprinkle with salt and pepper.
- Roast the eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Remove from the oven and set aside to cool.
2. Make the Meat Sauce (If Using):
- While the eggplant is roasting, heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is soft and translucent.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary. Set aside.
3. Prepare the Cheese Filling:
- In a mixing bowl, combine the ricotta cheese, 1 1/2 cups shredded mozzarella, Parmesan cheese, egg, and parsley (if using). Season with salt and pepper, then stir until well combined. Set aside.
4. Assemble the Lasagna:
- Lower the oven temperature to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce (or marinara sauce if making a vegetarian version) on the bottom.
- Layer the roasted eggplant slices over the sauce to form the first layer.
- Spread a generous portion of the cheese filling over the eggplant.
- Add another layer of meat sauce (or marinara), followed by more eggplant slices. Continue layering until you’ve used up all the eggplant, cheese filling, and meat sauce.
- Finish the lasagna with a layer of the remaining mozzarella cheese on top.
5. Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Remove from the oven and let the lasagna cool for about 10 minutes before serving. This allows the layers to set, making it easier to slice.
6. Serve and Enjoy:
- Garnish with fresh basil leaves if desired.
- Slice and serve your Cheesy Eggplant Lasagna alongside a simple salad or garlic bread for a delicious, hearty meal.
Why You’ll Love Cheesy Eggplant Lasagna:
- Light & Healthy: By swapping pasta for eggplant, this dish becomes lighter but still offers all the comfort and flavors of traditional lasagna.
- Packed with Flavor: The savory roasted eggplant pairs perfectly with the rich tomato sauce and creamy cheese filling, creating layers of irresistible flavor.
- Great for Meal Prep: This lasagna is perfect for making ahead and can be stored in the fridge for up to 3 days or frozen for later use.
- Vegetarian-Friendly: If you skip the meat sauce, this lasagna becomes a delicious vegetarian option that’s filling and nutritious.
Pro Tips for Perfect Lasagna:
- Eggplant Tip: If you prefer a less watery texture, sprinkle the eggplant slices with salt and let them sit for about 15 minutes before roasting. This will draw out excess moisture and result in firmer slices.
- Cheese Variations: Feel free to experiment with different types of cheese, such as ricotta salata or goat cheese, for a unique flavor twist.
- Make It Ahead: This lasagna can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. Just increase the baking time by a few minutes if baking from chilled.
Final Thoughts:
Cheesy Eggplant Lasagna offers all the indulgence of traditional lasagna with a healthier, veggie-packed twist. Perfect for anyone looking to cut carbs or add more vegetables to their diet, this dish is sure to become a favorite in your weekly meal rotation. With tender roasted eggplant, savory meat sauce (or marinara), and creamy cheese, this lasagna delivers comfort in every bite. Whether you’re making it for a family dinner or preparing it for meal prep, it’s a dish that never disappoints.
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