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Eggplant Lasagna

by Maya Krampf
summer
Yield: 6 servingsPrep: Prep: 20 minutesCook: Cook: 45 minutesTotal: Total: 1 hour 5 minutes
Source: https://www.wholesomeyum.com/recipes/eggplant-lasagna-recipe-without-noodles-low-carb-gluten-free/

Ingredients

You have 3 of 10
produce
  • ✓2 clovesgarlic
  • ○20 ounceseggplant
protein
  • ✓1egg
  • ○1 poundground beef
dairy
  • ○1 cupricotta cheese
  • ✓1/2 cupParmesan cheese(grated)
  • ○2 cupsmozzarella cheese(shredded)
pantry staple
  • ✓black pepper
  • ○Italian seasoning
  • ○1 1/2 cupsmarinara sauce
  • ✓olive oil
  • ○sea salt

Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C).
  2. Slice the eggplant into 1/4 inch slices. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper.
  3. Roast the eggplant slices in the oven for 15-20 minutes, until soft and golden.
  4. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
  5. Add ground beef to the skillet. Cook until browned, breaking apart with a spatula.
  6. Stir in the marinara sauce and Italian seasoning. Simmer for a few minutes until the sauce thickens.
  7. In a bowl, mix together ricotta cheese, grated Parmesan cheese, and egg.
  8. Spread a thin layer of meat sauce at the bottom of a baking dish.
  9. Layer half of the roasted eggplant slices over the meat sauce.
  10. Spread half of the ricotta mixture over the eggplant.
  11. Sprinkle with half of the mozzarella cheese.
  12. Repeat the layers: meat sauce, eggplant, ricotta mixture, and mozzarella cheese.
  13. Cover the baking dish with foil and bake for 25 minutes.
  14. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden.
  15. Let the lasagna cool for a few minutes before slicing and serving.

My notes

For a spicier version, add a pinch of crushed red pepper flakes to the meat sauce.