Lasagne is a classic Italian dish that has become one of the most popular comfort foods around the world. However, some feel that the traditional lasagne dish is a bit too heavy with all of its carb-filled pasta and cheese. For those who are looking for a lighter, health-conscious, yet still delicious, version of lasagne, look no further than this delicious Eggplant Ricotta “Lasagne”.
This eggplant ricotta lasagne recipe is a great way to get your lasagne fix without the heavy calories and carbs that come with the more classic versions. The eggplant replaces the noodles that make up a traditional lasagne, creating a lighter, yet still flavorful, dish. This delicious recipe is perfect for any night of the week and will be sure to quickly become a family favorite.
Ingredients
For the Eggplant:
2 large eggplants, peeled and sliced into ¼ inch thick slices
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
For the Ricotta Filling:
2 cups whole milk Ricotta cheese
½ cup freshly grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon ground nutmeg
Salt and pepper, to taste
For the Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons Italian seasoning
Salt and pepper, to taste
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the eggplants, olive oil, garlic powder, salt, and pepper. Mix to combine and spread onto a baking sheet. Place in preheated oven and bake for 20 minutes, flipping halfway through.
3. While the eggplants are baking, make the ricotta filling. In a medium-sized bowl, combine the Ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, nutmeg, salt, and pepper. Stir to combine and set aside.
4. When the eggplants are finished baking, increase the oven temperature to 375°F (190°C).
5. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until the onion is tender and translucent.
6. Add the crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 15 minutes.
7. Grease a 9×13 inch baking dish with non-stick cooking spray.
8. Spread one layer of eggplant slices onto the bottom of the baking dish. Spread half of the ricotta mixture over the top. Top with half of the tomato sauce.
9. Repeat the layers one more time, ending with the tomato sauce. Sprinkle the top with a little extra Parmesan cheese.
10. Bake in preheated oven for 30 minutes.
11. Serve warm with extra Parmesan cheese and freshly chopped basil. Enjoy!
This eggplant ricotta lasagne is a light and delicious alternative to traditional lasagne, without compromising any of the traditional flavors we all love. The eggplant slices replace the heavy carbs from the traditional pasta, creating a
