Eggplant Lasagna with Ricotta is a layered dish that combines salt-sweated eggplant, creamy ricotta, and tangy marinara sauce, topped with bubbling mozzarella for a satisfying yet lighter twist on traditional lasagna. This versatile recipe offers a harmonious balance of flavors and textures, making it a comforting meal for cozy fall evenings, while its fresh ingredients also lend themselves well to a light summer dinner.
Eggplant Lasagna Ingredients:
- Eggplant Layers:
- 2 large eggplants, sliced lengthwise into ¼-inch thick slices
- Salt (for sweating the eggplant)
- 2 tablespoons olive oil (for brushing)
- Cheese Mixture:
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- Salt and pepper, to taste
- ¼ cup chopped fresh basil (optional)
- Beefy Marinara Sauce:
- ½ lb ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 cups marinara sauce (store-bought or homemade)
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes
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Instructions:
- Prep the Eggplant:
Lay the eggplant slices on a baking sheet and sprinkle lightly with salt. Let them sit for 20–30 minutes to draw out moisture, then pat dry with paper towels and brush both sides with olive oil. - Preheat Oven:
Set your oven to 375°F (190°C). - Make the Beefy Marinara Sauce:
In a large skillet over medium heat, sauté the chopped onion in a little olive oil until soft (about 3–4 minutes). Add the minced garlic and cook for another 30 seconds. Add the ground beef, seasoning with salt and pepper, and cook until browned and crumbly (about 5–7 minutes). Stir in the marinara sauce (and red pepper flakes if using), and let the mixture simmer for about 5 minutes. - Prepare the Cheese Mixture:
In a bowl, combine the ricotta, egg, Parmesan, salt, pepper, and basil. - Assemble the Lasagna:
Spread a thin layer of the beefy marinara sauce on the bottom of a baking dish. Layer eggplant slices over the sauce, then spread a layer of the ricotta mixture on top, and sprinkle with some mozzarella. Repeat the layers (eggplant, sauce, cheese mixture, mozzarella) until all ingredients are used, finishing with a top layer of sauce and the remaining mozzarella. - Bake:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden. - Rest and Serve:
Allow the lasagna to rest for 10 minutes before slicing. Enjoy warm.
Eggplant Lasagna
This Eggplant Lasagna with Ground Beef combines layers of tender eggplant, a hearty beef-infused marinara sauce, and creamy cheese for a satisfying twist on a classic dish. Enjoy a flavorful, lighter take on lasagna that brings comfort and protein to your table.
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Ingredients
- 2 large eggplants sliced lengthwise into ¼-inch thick slices
- Salt for sweating the eggplant
- 2 teaspoon olive oil for brushing
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- Salt and pepper to taste
- ¼ cup chopped fresh basil optional
- ½ lb ground beef
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3 cups marinara sauce store-bought or homemade
- Salt and pepper to taste
- pinch of red pepper flakes optional
Instructions
- Prep the Eggplant:Lay the eggplant slices on a baking sheet and sprinkle lightly with salt. Let them sit for 20–30 minutes to draw out moisture, then pat dry with paper towels and brush both sides with olive oil.
- Preheat Oven:Set your oven to 375°F (190°C).
- Make the Beefy Marinara Sauce:In a large skillet over medium heat, sauté the chopped onion in a little olive oil until soft (about 3–4 minutes). Add the minced garlic and cook for another 30 seconds. Add the ground beef, seasoning with salt and pepper, and cook until browned and crumbly (about 5–7 minutes). Stir in the marinara sauce (and red pepper flakes if using), and let the mixture simmer for about 5 minutes.
- Prepare the Cheese Mixture:In a bowl, combine the ricotta, egg, Parmesan, salt, pepper, and basil.
- Assemble the Lasagna:Spread a thin layer of the beefy marinara sauce on the bottom of a baking dish. Layer eggplant slices over the sauce, then spread a layer of the ricotta mixture on top, and sprinkle with some mozzarella. Repeat the layers (eggplant, sauce, cheese mixture, mozzarella) until all ingredients are used, finishing with a top layer of sauce and the remaining mozzarella.
- Bake:Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
- Rest and Serve:Allow the lasagna to rest for 10 minutes before slicing. Enjoy warm.
Notes
Here are some tips to help you make the best Eggplant Lasagna with Ground Beef:
- Sweat the Eggplant Properly: Salt the eggplant slices and let them rest to draw out moisture. Pat them dry thoroughly to prevent a soggy lasagna.
- Slice Consistently: Aim for even, ¼-inch thick slices so that they cook uniformly and provide a sturdy layer.
- Brown the Beef Well: Ensure the ground beef is well browned and crumbled in the skillet; this adds a rich depth of flavor to your sauce.
- Season in Layers: Taste and adjust the seasoning of both the beefy marinara and the cheese mixture, so each layer is flavorful.
- Layer Thoughtfully: Alternate between eggplant, sauce, and cheese layers evenly, ensuring that every bite gets a balanced flavor.
- Rest Before Serving: Allow the lasagna to rest for 10 minutes after baking to help the layers set and make it easier to cut and serve.
Nutrition
Calories: 400kcalCarbohydrates: 25gProtein: 25gFat: 25gFiber: 5gNet Carbohydrates: 20g
The information shown is an estimate provided by an online nutrition calculator.
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