Indulge in a delicious twist on classic lasagna with this noodle-less eggplant version. Featuring roasted eggplant slices in place of traditional noodles, this low-carb and gluten-free dish doesn’t skimp on the cheesy, savory flavors you love.
No-Noodle Eggplant Lasagna
Ingredients
- 2 large eggplants 2 1/2-3 pounds total, sliced lengthwise into 1/4-inch thickness
- 1 tablespoon extra-virgin olive oil
- 12 ounces lean ground beef
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 28-ounce can no-salt-added crushed tomatoes
- ¼ cup dry red wine
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups part-skim ricotta cheese
- 1 large egg lightly beaten
- 1 cup shredded part-skim mozzarella cheese divided
- Chopped fresh basil for garnish optional
Instructions
- Preheat the oven to 400°F. Spray 2 large baking sheets with cooking spray.
- Arrange eggplant slices in a single layer on the sheets. Roast until just tender, 15-20 minutes.
- Heat oil in a large skillet over medium-high heat. Cook beef and onion, stirring until browned, 6-8 minutes. Add garlic; cook for 1 minute.
- Add tomatoes, wine, basil, oregano, salt, and pepper. Simmer on medium-low, stirring occasionally, until thickened, about 10 minutes.
- In a small bowl, combine ricotta and egg.
- In a 9-by-13-inch baking dish, spread 1 cup of the sauce.
- Layer 1/4 of the eggplant slices over the sauce. Dollop 1/3 cup of the ricotta mixture and sprinkle with 1/4 cup mozzarella.
- Create a second layer with another 1/4 of the eggplant slices, arranged crosswise. Top with 1 cup sauce, more ricotta, and mozzarella. Repeat for two more layers.
- Bake, uncovered, until bubbling, 30-40 minutes. Let stand for 10-20 minutes before serving. Garnish with fresh basil if desired.
Notes
Tips
- Make Ahead: Complete through Step 4 and refrigerate for up to 2 days before continuing with the baking process.
Nutrition Facts (Per Serving)
- Calories: 301
- Fat: 13g
- Carbohydrates: 19g
- Protein: 24g
