Cheesy Eggplant Lasagna Recipe: Gluten-Free and Low-Carb Delight
This Cheesy Eggplant Lasagna is a delicious gluten-free and low-carb alternative to traditional lasagna, featuring layers of roasted eggplant, creamy ricotta, and melted mozzarella. It's a hearty and satisfying dish perfect for any occasion.
Ingredients
- 2 large eggplants
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 large egg
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- Brush both sides of the eggplant slices with olive oil and season with salt.
- Arrange the slices in a single layer on a baking sheet and roast for 20 minutes, flipping halfway through.
- In a mixing bowl, combine ricotta cheese, egg, dried basil, garlic powder, salt, and black pepper until smooth.
- Spread a thin layer of marinara sauce in a 9x13-inch baking dish.
- Layer half of the roasted eggplant slices over the sauce, followed by half of the ricotta mixture and a third of the mozzarella cheese.
- Repeat with the remaining eggplant, ricotta mixture, and marinara sauce, topping with remaining mozzarella and all Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until bubbly and golden.
- Allow to cool for 10 minutes before slicing and serve warm.
Notes
Allow the lasagna to cool slightly before slicing for cleaner pieces.