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. | |
More recipes
Warm lentil salad with pear, hazelnuts, feta and arugula
Perfect for a wholesome lunch or a light dinner.
12 May 2025South indian chicken curry
Perfect for a hearty meal that's both delicious and nutritious.
09 Apr 2025Fresh pea soup with spinach and garlic
Easy to make and wonderfully rich in taste, enjoy this healthy, satisfying dish any time of the year.
07 Apr 2025Ricotta pancakes with maple-glazed apples
Perfect for a cozy brunch or a special occasion breakfast, this recipe combines wholesome ingredients for a delicious start to your day.
17 May 2025Grilled italian sausage with peppers, onions and arugula
Perfect for a delicious and easy weeknight dinner.
21 Mar 2025Basic omelette
Quick, easy, and ideal for a nutritious breakfast or a simple meal anytime.
29 Apr 2025