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Eggplant Lasagna with Ricotta – No Pasta Needed Recipe

Eggplant Lasagna with Ricotta – No Pasta Needed Recipe
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★★★★★

4.7 from 10 reviews

This Eggplant Lasagna with Ricotta is a delicious low-carb alternative to traditional lasagna, using thin slices of roasted eggplant instead of pasta. Layered with creamy ricotta cheese, flavorful marinara sauce, and melted mozzarella, this hearty dish is perfect for a comforting dinner without the extra carbs.

Ingredients

Scale

Vegetables

  • 2 large eggplants, sliced lengthwise into ¼-inch thick slices

Cheese Mixture

  • 2 cups ricotta cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder

Sauce and Toppings

  • 3 cups marinara sauce (homemade or store-bought, low-sugar if desired)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Other

  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Prepare Eggplant: Arrange the eggplant slices on a baking sheet. Brush both sides with olive oil and season with salt and black pepper. Bake for 15–20 minutes until tender. You can alternatively grill the slices until they are lightly browned for added flavor.
  3. Make Ricotta Mixture: In a bowl, combine ricotta cheese, egg, dried oregano, and garlic powder. Mix well until the texture is smooth and consistent. Set this mixture aside.
  4. Layer Lasagna: Spread a thin layer of marinara sauce at the bottom of your baking dish. Then layer eggplant slices to cover the bottom, followed by a layer of the ricotta mixture, a generous spoonful of marinara sauce, and a sprinkle of shredded mozzarella. Repeat the layering process until all ingredients are used up, finishing with a top layer of marinara sauce, mozzarella, and grated Parmesan cheese.
  5. Bake Covered: Cover the baking dish tightly with foil and bake for 25 minutes. This allows the layers to cook through and flavors to meld.
  6. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes or until the top is bubbly and golden brown, indicating the cheese has melted and crisped nicely.
  7. Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes to set and cool slightly. Garnish with fresh basil or parsley if desired, then slice and serve warm.

Notes

  • You can grill eggplant slices instead of baking for a smoky flavor.
  • Use low-sugar marinara sauce to keep the recipe healthier.
  • For extra flavor, add some red pepper flakes or fresh garlic to the ricotta mixture.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • This dish is naturally gluten-free and low-carb, perfect for those avoiding pasta.

Nutrition

Keywords: eggplant lasagna, low carb lasagna, no pasta lasagna, ricotta lasagna, keto lasagna, gluten-free lasagna

Find it online: https://todayfoodrecipe.com/eggplant-lasagna-with-ricotta-no-pasta-needed-recipe/