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Lazy Eggplant Lasagna

Lazy Eggplant Lasagna
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Lazy Eggplant Lasagna is a comforting and easy-to-make dish that layers tender roasted eggplant slices with rich tomato sauce, creamy ricotta, mozzarella, and parmesan cheeses, all infused with fresh herbs. This healthier twist on traditional lasagna is naturally gluten-free, light yet indulgent, and perfect for weeknight dinners or casual gatherings. Ready in under an hour, it combines wholesome ingredients and simple preparation for a hearty, flavorful meal that everyone will love.

Ingredients

Scale

Vegetables & Herbs

  • 2 medium-sized firm eggplants
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 1 tablespoon fresh oregano, chopped

Cheeses

  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Sauce & Oil

  • 3 cups rich marinara or tomato sauce
  • 3 tablespoons olive oil

Seasonings

  • Salt, to taste (plus extra for salting eggplant)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Eggplant: Slice the eggplants into even rounds about half an inch thick. Lightly brush both sides with olive oil and arrange them in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 20 minutes until the slices are tender and slightly golden. Salting the eggplant slices before roasting helps draw out bitterness and moisture and prevents sogginess.
  2. Make the Sauce: In a pan, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Add the tomato sauce along with the chopped fresh basil and oregano. Simmer the sauce for 10-15 minutes to meld flavors and reduce slightly.
  3. Layer the Lasagna: Spread a thin layer of the prepared tomato sauce on the bottom of a baking dish. Arrange a layer of roasted eggplant slices over the sauce. Dollop spoonfuls of ricotta cheese on top of the eggplant, then sprinkle some shredded mozzarella evenly. Repeat layering with sauce, eggplant, ricotta, and mozzarella until all ingredients are used, finishing with a layer of mozzarella cheese and a generous sprinkle of grated parmesan on top for a golden, cheesy crust.
  4. Bake Until Bubbly: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and browned. Let the lasagna rest for 10 minutes before slicing and serving to allow the layers to set and the flavors to deepen.

Notes

  • Salt the eggplant slices before roasting to reduce bitterness and excess moisture.
  • Use fresh basil and oregano for the best flavor, adding them both to the sauce and as a garnish.
  • Roast eggplant in a single layer to ensure even cooking and the best texture.
  • Let the baked lasagna rest before cutting to prevent it from falling apart.
  • Choose high-quality fresh mozzarella and ricotta cheeses for a creamier, meltier dish.

Nutrition

Keywords: eggplant lasagna, vegetarian lasagna, gluten free lasagna, easy lasagna recipe, healthy comfort food, baked eggplant dish

Find it online: https://mealsbymary.com/lazy-eggplant-lasagna/