How to Make Perfect Eggplant Lasagna

Eggplant Lasagna. Get Inspired On Our Official Site. This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant.

This pasta-less, low-carb eggplant lasagna is basically a giant eggplant Parmesan without the breading. It's incredibly easy to make and, let's face it, you could probably use a few more servings of vegetables in your life. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over. You can have Eggplant Lasagna using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Eggplant Lasagna

1. You need 10 pieces of fried eggplant slices sliced lengthwise and thin about 1/4 inch.
2. Prepare 1 quart of marinara sauce see basic marinara sauce recipe or use your own or favorite jar sauce.
3. You need 1 pound of ricotta cheese Galbani best choice or another low moisture type.
4. It's 1 pound of five cheese Italian shredded cheese kraft or Sargento.
5. You need of Mrs. Dash original blend.

In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms. It's a vegetarian lasagna that is hearty, filling, and comforting, just as any good lasagna recipe should be. This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs.

Eggplant Lasagna step by step

1. Line half sterno tray with marinara sauce..
2. Place first layer of eggplant slices in tray..
3. Mix ricotta with Mrs. Dash original seasoning to taste..
4. Spread ricotta cheese on top if eggplant..
5. Put more marinara sauce over ricotta mixture then liberally sprinkle shredded Italian cheese blend over..
6. Rest above steps ensuring you finish with layer of shredded Italian cheese blend..
7. Preheat oven to 350 degrees farenheight..
8. Put tray loosely covered with foil in oven and bake approximately 30 to 45 mins..
9. Remove foil cover and allow to brown approximately 10 mi s..
10. Remove tray from oven and allow 10 mins to cool before cutting into serving size pieces..

Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Add a layer of eggplant slices, covering the bottom of the dish completely.