Eggplant Lasagna

My recipe for eggplant lasagna combines tender eggplant slices with a rich meat sauce and layers of melty cheese. Naturally low in carbs and gluten-free. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 225kcal

Author Arman Liew

Ingredients

2-3 large eggplants sliced into 1/4 inch thickness
1 teaspoon salt
1 tablespoon olive oil
1 pound ground beef lean
2 cups marinara sauce * See notes
1 tablespoon Italian seasoning
1 1/2 cups ricotta cheese full fat
1 cup cheddar cheese shredded
10 ounces frozen spinach thawed and moisture squeezed out
1 large egg
1 1/2 cups mozzarella cheese shredded

Instructions

Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set it aside. Grease a baking tray and set that aside too.
Thinly slice the eggplant into ½ inch thick slices. Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
Place the eggplant onto the lined baking tray and roast for 15-20 minutes, until soft.
While the eggplant is roasting, prepare the meat filling. In a non-stick pan, add the olive oil and place over medium heat. Add the ground beef and cook for 5 minutes, until no longer pink. Add the marinara sauce and Italian herbs and cook for 5 minutes, before removing from the heat.
In a mixing bowl, whisk together the ricotta cheese, shredded tasty cheese, thawed spinach, and egg.
Assemble the eggplant lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of the eggplant, before adding ½ cup of the ricotta mixture. Sprinkle ½ cup of the mozzarella cheese on top of it. Repeat the process until all the ingredients have been used up. Top with extra mozzarella cheese.
Cover with foil and bake for 30 minutes. After 30 minutes, remove from the oven and remove the foil and cook for a further 15-20 minutes, until the cheese on top is melted and the sauce is bubbling.
Remove the lasagna from the oven and rest for 10 minutes before serving.

Video

Notes

* I like to use homemade pomodoro sauce or sugo.

TO STORE: Eggplant lasagna can be stored in the refrigerator, covered, for up to 5 days.

TO FREEZE: Place portions of the lasagna in a shallow container and store in the freezer for up to 6 months.

TO REHEAT: Reheat the lasagna in a preheated oven at 180C/350F for 10 minutes.

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