Description
A healthier version of classic lasagna, made with tender eggplant slices, rich tomato sauce, and creamy cheeses for a hearty, comforting dish.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- 2 cups tomato sauce
- 1 1/2 cups ricotta cheese
- 2 cups fresh mozzarella, shredded
- 1/2 cup parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Salt eggplant slices and let them rest for 20 minutes. Rinse and pat dry.
- Sauté garlic and onion in olive oil until softened.
- Layer eggplant, ricotta, tomato sauce, mozzarella, and parmesan in a 9×13-inch baking dish.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until bubbly and golden.
- Let lasagna rest for 10 minutes, then sprinkle with fresh basil.
- Slice and serve hot.
Notes
- Salt the eggplant before cooking to prevent sogginess.
- Fresh mozzarella works best for a creamy melt.
- Allow lasagna to rest before slicing for clean layers.