This is a delicious take on lasagna that’s not only lighter but goes easy on the carbs.
And it’s a great meal when you’re cooking for your vegetarian or gluten-free friends.
We’re making Eggplant Lasagna!
Preheat your oven to 375F.
Take 3 eggplants and cut them into 1/4 inch slices.
Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper.
Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!)
Allow eggplant to cool. Meanwhile prepare your sauce.
In a large sauce pan, add 2 - 15 ounces cans of pure tomato sauce, 2 chopped garlic cloves, salt and pepper to taste, and a pinch red pepper flakes.
Allow to simmer for 10 mins until sauce sweetens up and reduces a bit.
Then prepare the ricotta mixture. In a medium bowl add 2 cups ricotta cheese, 2 eggs and 1/2 cup freshly chopped basil.
Then assemble your lasagna:
In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup of the ricotta cheese mixture and sprinkle 1/4 cup of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total.
The top layer should end with a layer of sauce and some more mozzarella cheese.
Check out the video below for all the delicious details.
Bake at 375F for 15 to 20 minuntes until cheese is melted on top and casserole is cooked through.
Garnish with some finely minced basil on top. Serve with a salad and some garlic bread!
Then eat and enjoy!