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!

  • 19 Feb 2025
  • Cook time 40 min
  • Prep time 25 min
  • 4 Servings
  • 11 Ingredients

Eggplant lasagne

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:

3 eggplants
1050g
1 short spray cooking spray oil
0.30g
1 tbsp olive oil
14g
1 onion
160g
2 garlic cloves
6g
1 can canned tomatoes
400g
1 tsp vinegar
5g
1 cup ricotta cheese
230g
1 tsp ground nutmeg
5g
1/2 cup basil leaves
3.50g
1/2 cup cheddar cheese
80g

Instructions:

1. Prepare Eggplants:
- 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.
2. Prepare the Sauce:
- 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.
3. Prepare the Ricotta Mixture:
- 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.
4. Assemble the Lasagne:
- 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.
5. Top and Bake:
- 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.
6. Serve:
- 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 Size490 grams
Energy
Calories 270kcal13%
Protein
Protein 16g10%
Carbohydrates
Carbohydrates 27g8%
Fiber 11g29%
Sugar 14g14%
Fat
Fat 16g19%
Saturated 8g25%
Cholesterol 36mg-
Vitamins
Vitamin A 150ug17%
Choline 40mg7%
Vitamin B1 0.72mg60%
Vitamin B2 0.36mg28%
Vitamin B3 2.55mg16%
Vitamin B6 0.43mg25%
Vitamin B9 90ug22%
Vitamin B12 0.38ug16%
Vitamin C 22mg24%
Vitamin E 1.58mg11%
Vitamin K 16ug14%
Minerals
Calcium, Ca 370mg28%
Copper, Cu 0.33mg36%
Iron, Fe 1.66mg15%
Magnesium, Mg 70mg16%
Phosphorus, P 300mg24%
Potassium, K 970mg28%
Selenium, Se 16ug31%
Sodium, Na 310mg21%
Zinc, Zn 2.18mg20%
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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