Description
This No-Noodle Eggplant Lasagna is a delicious low-carb twist on traditional lasagna, replacing pasta with tender broiled eggplant slices layered with a flavorful mushroom marinara sauce and a creamy ricotta-spinach mixture. Baked to golden perfection, this hearty vegetarian dish combines layers of rich cheeses, fresh basil, and a hint of spice for a comforting meal that serves six.
Ingredients
Eggplant
- 3 medium eggplants
- 1 tsp salt
- 2 Tbsp olive oil (30 mL)
Sauce
- 1 Tbsp olive oil (15 mL)
- 3 cups diced mushrooms (225 g)
- 6 cloves garlic, minced
- 1 24-oz jar marinara sauce (680 g)
- 2 Tbsp sliced fresh basil
- ½ tsp salt
- Pinch of crushed red pepper
Ricotta Mixture
- 1 15-oz package ricotta cheese (425 g)
- 2 cups shredded mozzarella cheese, divided (200 g)
- 1 cup shredded parmesan cheese, divided (100 g)
- 1 10-oz package frozen spinach, thawed (283 g)
- 1 large egg
- ½ tsp oregano
- ¼ tsp salt
Instructions
- Sweat The Eggplant: Cut the eggplants lengthwise into ⅛-inch slices, ideally using a mandolin slicer for even thickness. Sprinkle the slices evenly with salt on both sides. Lay them out on layers of paper towels and let sit for 15 minutes to draw out moisture. Afterward, firmly pat the eggplant slices dry with paper towels to remove excess water.
- Precook The Eggplant: Preheat your oven to the broil setting. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Broil for 3 to 5 minutes per side, flipping halfway through, until the eggplant is tender and has some golden brown spots. You may need to do this in batches. Once done, reduce the oven temperature to 350°F (175°C).
- Prepare The Sauce: Heat olive oil in a large sauté pan over medium heat. Add minced garlic and diced mushrooms, cooking uncovered for 5 to 7 minutes until the mushrooms release their moisture. Stir in marinara sauce, fresh basil, salt, and crushed red pepper. Cover and simmer gently for about 10 minutes.
- Make The Ricotta Mixture: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella and parmesan cheeses, thawed spinach, egg, oregano, and salt. Mix well until thoroughly combined.
- Assemble The Lasagna: In a 9×9-inch casserole dish, start with a layer of one third of the sauce, followed by one third of the eggplant slices, then one third of the ricotta mixture. Repeat the layering process twice more until all components are used. Top with the remaining mozzarella and parmesan cheeses evenly spread.
- Bake: Place the casserole dish in the oven and bake for about 30 minutes or until the cheese on top turns golden brown and bubbly. Remove from the oven and let the lasagna cool slightly before serving for best texture and flavor.
Notes
- You can make your own marinara sauce if preferred for a fresher taste.
- To prepare ahead, assemble the lasagna as directed but do not bake. Cover with a lid or wrap and refrigerate for up to 24 hours. When ready to serve, bake as instructed.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Ensure the container is well sealed to maintain freshness.
- Reheat leftover lasagna in the microwave in short intervals to avoid drying out.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
