Eggplant Lasagna with Ricotta – No Pasta Needed Recipe
A delicious and healthy Eggplant Lasagna with Ricotta that eliminates the need for pasta, making it a low-carb and gluten-free alternative. Tender roasted eggplant slices are layered with creamy ricotta, savory marinara sauce, and melted cheeses for a comforting, flavorful dish perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Eggplant and Seasoning
- 2 large eggplants, sliced lengthwise into ¼-inch thick slices
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Ricotta Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
Layers and Toppings
- 3 cups marinara sauce (homemade or store-bought, low-sugar if desired)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Eggplants: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Arrange the eggplant slices on a baking sheet, brush them evenly with olive oil, and season with salt and black pepper. Bake for 15–20 minutes until they are tender. Alternatively, you can grill the slices until lightly browned.
- Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, dried oregano, and garlic powder. Mix well until the blend is smooth and creamy. Set this mixture aside for layering.
- Assemble the Lasagna: Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Then, place a layer of eggplant slices to cover the surface. Spread a layer of the ricotta mixture over the eggplants, followed by a layer of marinara sauce and a sprinkle of shredded mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a generous layer of marinara sauce topped with mozzarella and grated Parmesan cheese.
- Bake the Lasagna: Cover the assembled dish with aluminum foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and continue baking for an additional 15 minutes or until the top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with fresh basil or parsley if desired. Slice and serve warm for the best flavor and texture.
Notes
- For a lower sodium option, use low-sodium marinara sauce and reduce added salt.
- Grilling the eggplant slices adds a smoky flavor but baking is quicker and easier.
- To make this recipe vegetarian, ensure the marinara sauce does not contain meat products.
- This dish can be prepared a day in advance and reheated in the oven covered with foil.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of the recipe)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 75 mg
Keywords: Eggplant Lasagna, Low Carb Lasagna, Gluten Free Lasagna, Ricotta Lasagna, Healthy Italian Recipe, No Pasta Lasagna
