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!
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.
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 per serving
4 ServingsCalories 270kcal
Protein 16g
Carbohydrates 27g
Fiber 11g
Sugar 14g
Fat 16g
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