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Lazy Eggplant Lasagna

Lazy Eggplant Lasagna
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Lazy Eggplant Lasagna is a comforting and hearty dish that replaces traditional noodles with tender roasted eggplant slices for a lighter, gluten-free twist. Layered with rich tomato sauce, creamy cheeses, sautéed aromatics, and fresh herbs, this recipe is quick, flavorful, and adaptable for various diets, making it perfect for busy weeknights or meal prep.

Ingredients

Scale

Vegetables & Aromatics

  • 2 medium eggplants, sliced into 1/4-inch thick rounds
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • Fresh basil, chopped (about 1/4 cup)
  • Fresh oregano, chopped (about 1 tablespoon)

Sauces & Oils

  • 3 cups tomato sauce (marinara or homemade)
  • 3 tablespoons olive oil, divided

Cheeses

  • 1 cup ricotta cheese
  • 1 cup shredded fresh mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided

Seasonings

  • Salt, to taste (for salting eggplant and seasoning)
  • Black pepper, to taste

Instructions

  1. Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels. Brush both sides with olive oil and roast at 400°F (200°C) for about 20 minutes until tender and golden-edged.
  2. Sauté Aromatics: While the eggplant roasts, heat olive oil in a skillet over medium heat. Add the finely chopped garlic and onion and cook until fragrant and translucent. Stir these into the tomato sauce to deepen its flavor.
  3. Mix the Cheese Filling: In a bowl, combine ricotta, half of the shredded mozzarella, and a handful of grated Parmesan. Add a pinch of salt, pepper, and the chopped basil. Mix well to create a creamy, flavorful cheese blend.
  4. Assemble the Lasagna: Spread a thin layer of tomato sauce in the bottom of a baking dish. Layer roasted eggplant slices over the sauce, followed by a layer of the cheese mixture. Repeat the layers until all ingredients are used, finishing with a generous layer of the remaining mozzarella and Parmesan cheese on top to create a golden crust.
  5. Bake to Perfection: Bake the assembled lasagna uncovered at 375°F (190°C) for 25 to 30 minutes until bubbling and golden brown on top. Let the lasagna rest for 10 minutes before slicing to allow the layers to set perfectly for serving.

Notes

  • Salt the eggplant first to reduce bitterness and prevent sogginess by drawing out moisture.
  • Use fresh ricotta and mozzarella for creamier texture and better melting quality.
  • Keep layers thin and even to ensure even cooking and structural integrity.
  • Allow the lasagna to rest after baking for easier slicing and enhanced flavor blending.
  • Sprinkle fresh basil or oregano on top before serving to brighten the dish.

Nutrition

Keywords: eggplant lasagna, gluten free lasagna, vegetarian lasagna, baked eggplant, easy lasagna recipe, low carb lasagna

Find it online: https://mealsbysarah.com/lazy-eggplant-lasagna/