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This easy eggplant lasagna gives you all that Italian comfort food flavor without the pasta. The roasted eggplant layers add such amazing texture while three kinds of cheese create that classic lasagna experience. When I serve this even pasta lovers ask for seconds.
What Makes This Recipe Special
You get all the comfort of traditional lasagna but it's naturally gluten free and low carb. Those layers of roasted eggplant and Italian cheeses create such incredible flavor. The best part? It's so simple to make with ingredients you can find at any grocery store.
What You Need
Look for firm shiny eggplants they'll roast up perfectly. Good quality whole milk ricotta makes the filling extra creamy while fresh mozzarella creates that wonderful melty top. Your favorite marinara sauce works great here homemade or store bought. Don't forget fresh basil it adds such bright flavor to every layer.
Let's Make It
Start by slicing and salting your eggplant then roasting it until tender. While that's cooking mix up your ricotta filling with eggs Parmesan garlic and fresh basil. Now comes the fun part layering everything in your baking dish. Start with some sauce then add eggplant ricotta mixture more sauce and mozzarella. Keep layering until everything's used up then bake until it's bubbly and golden.
My Best Tips
Don't skip salting the eggplant it's crucial for keeping your lasagna from getting watery. Use full fat ricotta and low moisture mozzarella they give the best texture. Let it rest for about 15 minutes after baking this helps keep those layers neat when you slice it. Want to change things up? Try adding sautéed mushrooms or ground turkey.
Perfect for Everyone
Whether you're cooking for family night or meal prepping for the week this eggplant lasagna fits the bill perfectly. It's hearty satisfying and tastes even better the next day. Serve it with a crisp salad and maybe some garlic bread for those who aren't watching carbs.
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Frequently Asked Questions
- → Why salt the eggplant first?
- Salting draws out excess moisture from the eggplant, preventing the lasagna from becoming watery and helping the eggplant roast better.
- → Why let it rest before serving?
- The 15-20 minute rest allows the layers to set and makes it easier to cut clean slices without the filling spilling out.
- → Can I make this ahead?
- Yes, you can assemble the lasagna ahead and refrigerate before baking. You can also roast the eggplant in advance.
- → Why cover with foil while baking?
- The foil prevents the cheese from browning too quickly while the lasagna heats through. Removing it at the end allows for golden brown top.
- → Is this recipe gluten-free?
- Yes, this recipe is naturally gluten-free as it uses eggplant instead of pasta noodles. Just ensure your marinara sauce is gluten-free.