Eggplant lasagne
Savor a delectable Eggplant Lasagne with layers of rich ricotta, savory cheddar, and aromatic basil. Featuring fresh eggplants, zesty canned tomatoes, a hint of nutmeg, and a touch of olive oil. Perfect for a comforting, homemade vegetarian dinner that's bursting with flavor!
- 09 Mar 2025
- Cook time 40 min
- Prep time 25 min
- 4 Servings
- 11 Ingredients
Eggplant lasagne is a delicious and healthier alternative to traditional lasagne. By using eggplant slices in place of pasta, this recipe not only reduces carbs but also adds a nutritious twist. It's rich, flavorful, and perfect for both vegetarians and meat-lovers alike.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Lightly spray a baking sheet with the cooking spray oil.
- Arrange the eggplant slices in a single layer on the baking sheet.
- Lightly spray the tops of the eggplants with a bit more cooking spray.
- Bake in the preheated oven for 15-20 minutes until tender and slightly browned. Set aside to cool.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the canned tomatoes and add the vinegar. Stir to combine.
- Bring the mixture to a simmer and let it cook for about 10-15 minutes until the sauce thickens. Season with salt and pepper to taste. Set aside.
- In a medium bowl, combine the ricotta cheese with the ground nutmeg.
- Stir in the chopped basil leaves. Season with a pinch of salt and pepper.
- In a baking dish, spread a thin layer of the tomato sauce on the bottom.
- Layer some of the baked eggplant slices over the sauce.
- Spread a layer of the ricotta mixture over the eggplants.
- Add another layer of tomato sauce.
- Repeat the layers (eggplant, ricotta, tomato sauce) until all the ingredients are used, ending with a layer of tomato sauce on top.
- Sprinkle the grated cheddar cheese evenly over the top layer of the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the dish is heated through.
- Allow the lasagne to cool for about 10 minutes before slicing.
- Serve warm, garnished with extra basil leaves if desired.
Tips:
- Slice the eggplants evenly to ensure they cook at the same rate.
- Salt the eggplant slices and let them sit for about 30 minutes to draw out extra moisture and reduce bitterness.
- Use a mandoline for consistent and thin slices of eggplant.
- Be sure to cook down the canned tomatoes to create a thicker sauce.
- Fresh basil leaves can be substituted with dried basil, but use only half the amount.
- For a vegan option, replace the ricotta and cheddar cheese with plant-based alternatives.
Eggplant lasagne is a fantastic way to enjoy a classic dish with a vegetable twist. The combination of tender eggplant, savory tomato sauce, and creamy ricotta makes for a hearty and satisfying meal. Serve it with a fresh green salad for a complete and balanced dinner that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 270kcal | 13% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 11g | 29% |
| Sugar 14g | 14% |
| Fat | |
| Fat 16g | 19% |
| Saturated 8g | 25% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 40mg | 7% |
| Vitamin B1 0.72mg | 60% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 2.55mg | 16% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.58mg | 11% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 370mg | 28% |
| Copper, Cu 0.33mg | 36% |
| Iron, Fe 1.66mg | 15% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 970mg | 28% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 2.18mg | 20% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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