Vegetarian Eggplant Lasagna - Vegetarian

The Vegetarian Eggplant Lasagna layers the robust flavors of roasted eggplant, rich marinara sauce, and a trio of cheeses to create a dish that is both hearty and wholesome. Each carefully crafted layer enhances the next, combining to offer a fulfilling and delicious main course that is sure to be a hit at your dinner table.

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Temps de préparation 20

Temps de cuisson 1

Temps total 1 20

Type de plat Main Course

Cuisine Italian

Portions servings

Calories 320 kcal

Ingrédients

2 large eggplants, sliced lengthwise

2 cups marinara sauce

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

Preheat the oven to 375°F (190°C).
Brush eggplant slices with olive oil and season with salt and pepper.
Arrange eggplant slices on a baking sheet and roast for 20 minutes, flipping halfway through.
In a bowl, mix ricotta cheese with minced garlic and fresh basil.
Spread a layer of marinara sauce in the bottom of a baking dish.
Arrange a layer of roasted eggplant slices over the sauce.
Spread a layer of ricotta mixture over the eggplant, followed by a sprinkle of mozzarella and Parmesan cheese.
Repeat layers until all ingredients are used, finishing with a layer of marinara sauce and cheese on top.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition (per 100g)

Keyword basil, cheesy goodness, comfort food, eggplant lasagna, family dinner, fresh herbs, garlic flavor, gluten-free option, healthy eating, homemade, italian cuisine, meatless, nutrient-rich, oven baked, vegetarian, vegetarian lasagna

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Vegetarian Eggplant Lasagna – Vegetarian