You’ll love my delicious eggplant lasagna! It features layers of roasted eggplant, savory beef marinara, creamy ricotta, and gooey melted cheese—all while being healthy and low-carb!
INGREDIENTS
Roasted Eggplant:
- 20 oz eggplant (1-2 medium eggplants, sliced lengthwise 1/4″-1/2″ thick)
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Meat Sauce:
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1 1/2 lb ground beef
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 cups marinara sauce (or more, if desired)
- 1 tbsp Italian seasoning
Cheese Filling:
- 8 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
Cheese Topping:
- 2 cups shredded mozzarella cheese
INSTRUCTIONS
Roast the Eggplant
- Preheat oven to 400°F (204°C) and grease a large baking sheet.
- Arrange eggplant slices in a single layer on the baking sheet. Brush both sides with olive oil and season with salt and pepper.
- Roast for 15-25 minutes, until tender. Remove from oven but keep it set to 400°F (204°C).
Prepare the Meat Sauce
- While the eggplant is roasting, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Increase heat to medium-high, add ground beef, and season with salt and pepper. Cook for about 10 minutes, breaking apart the meat as it browns.
- Stir in marinara sauce and Italian seasoning. Reduce heat to low and let it simmer for 10 minutes.
Make the Cheese Filling
- In a small bowl, mix ricotta cheese, Parmesan cheese, and egg until well combined.
Assemble the Lasagna
- In a large glass or stoneware baking dish, layer roasted eggplant slices (about 4-6 per layer).
- Spread half of the meat sauce over the eggplant, followed by half of the ricotta mixture.
- Sprinkle with shredded mozzarella cheese. Repeat the layers, finishing with a mozzarella topping.
- Bake for 10-15 minutes, until the cheese is melted and golden.
Serve warm and enjoy!
