Eggplant lasagne
This eggplant lasagne offers a healthier take on traditional lasagne by using sliced eggplants instead of pasta. With rich tomato sauce, ricotta, and basil, it’s a flavourful option for vegetarians and meat-lovers alike.
Cook time 40 min
Prep time 25 min
Ingredients:
3 eggplants1 short spray cooking spray oil
1 tbsp olive oil
1 onion
2 garlic cloves
1 can canned tomatoes
1 tsp vinegar
1 cup ricotta cheese
1 tsp ground nutmeg
1/2 cup basil leaves
1/2 cup cheddar cheese
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.
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.
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.
Eggplant lasagne FAQ:
The eggplants should be tender and slightly browned after baking for 15-20 minutes. You can check by piercing a slice with a fork; it should easily go through.
Yes, you can prepare the lasagne ahead of time. Assemble it, cover it, and refrigerate for up to 24 hours before baking. You may need to increase the baking time if it's taken straight from the fridge.
You can substitute ricotta cheese with cottage cheese, cream cheese, or a homemade tofu mixture for a dairy-free option. Adjust the seasoning accordingly.
A 9x13 inch (23x33 cm) baking dish is ideal for this eggplant lasagne, but you can use other similar-sized dishes as long as the layers fit comfortably.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Cooking 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.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 16g
Carbohydrates 27g
Fiber 11g
Sugar 14g
Fat 16g
More recipes
Chicken, leek and mushroom casserole
A comforting chicken casserole with leeks and mushrooms.
26 Dec 2025Cream of cauliflower soup
A creamy, spiced cauliflower soup that's easy to make and comforting.
15 Dec 2025Chicken bacon carbonara with whole-wheat pasta
Creamy Chicken Bacon Carbonara with whole-wheat pasta.
15 Jan 2026Crock pot balsamic garlic pork tenderloin
Tender pork tenderloin cooked in balsamic garlic sauce.
02 Apr 2026Barley, mushroom and chicken risotto
Hearty barley risotto with chicken, mushrooms, and spinach.
25 Dec 2025Creamy turmeric and coconut roast chicken
A unique roast chicken infused with turmeric and coconut milk.
30 Jan 2026