Why I Love This Recipe


This is one of those recipes that proves you don’t need pasta to make an incredible lasagna. The roasted eggplant becomes tender and flavorful, the meat sauce is rich and hearty, and all of the cheesy layers are exactly what you’d expect from a classic lasagna. Even people who aren’t usually eggplant fans are surprised by how much they love this one.

Enjoying The Leftovers

Lasagna is one of those meals that’s just as good the next day. The layers hold together even better after they’ve had time to rest, making leftovers easy to slice and reheat.

Storing

Store leftover eggplant lasagna in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months for an easy meal later on.

Reheating

Warm individual slices in the microwave or reheat in the oven until hot all the way through. If reheating from frozen, thaw overnight in the refrigerator for the best texture before warming.

A bowl of eggplant lasagna topped with fresh shredded cheese and chopped basil.
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Eggplant Lasagna

This Eggplant Lasagna layers roasted eggplant with a hearty meat sauce, creamy ricotta, parmesan, fresh basil, and melted mozzarella for a lighter take on the classic comfort food. It's a wholesome, veggie-packed dinner that's hearty enough to satisfy and perfect for making ahead.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
US M
Servings 8

Ingredients

For the eggplant
  • 2 medium eggplants, sliced into rounds
  • 1 tbsp olive oil
  • sprinkle of salt
For the meat mixture
  • 1 1/2 lbs ground turkey or ground beef
  • 1 tbsp avocado oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1, 25 oz jar marinara sauce of choice
  • 1 tbsp Italian seasoning
  • Salt and pepper to taste
For the ricotta mixture
  • 15 oz ricotta cheese
  • 1 large egg yolk
  • 1 cup grated parmesan cheese
  • 1/3 cup chopped fresh basil
  • Salt and pepper to taste
Extras
  • 3 cups shredded mozzarella cheese
  • Freshly chopped basil for topping, optional
US – M

Instructions

  • Preheat your oven to 400°F.
  • Slice the eggplants into 1/4-inch thick round slices. Lay them on a baking sheet, sprinkle with salt, and let them sit for about 20 minutes to draw out moisture. Pat dry.
  • Brush the slices with olive oil and roast in the oven for about 20 minutes until tender and slightly golden. Remove and set aside.
  • While the eggplant is in the oven, prep the meat mixture. In a large skillet, heat 1 tbsp avocado oil over medium heat. Add the ground turkey and cook for 7-10 min until fully cooked. Just before it’s finished cooking, add the diced onion and sauté until translucent.
  • Stir in the garlic and Italian seasoning and cook for an additional minute.
  • Add the entire jar of marinara sauce and stir. Let the sauce simmer on low for about 15 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
  • While that’s simmering, prepare the ricotta mixture. In a small bowl, add the ricotta cheese, egg yolk, parmesan cheese, basil, and a sprinkle of salt and pepper. Mix until well combined. Taste and add more salt as necessary.
  • Now it’s time to assemble! Spread a thin layer of the meat sauce sauce in the bottom of a 9×13-inch baking dish.
  • Layer half of the roasted eggplant slices over the sauce.
  • Spoon half the ricotta mixture over the eggplant and spread evenly, followed by a layer of meat sauce and mozzarella.
  • Repeat the layers once more: eggplant, ricotta mixture, sauce, and mozzarella cheese.
  • Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
  • Allow the lasagna to cool for about 10 min before serving. Top with freshly chopped basil and enjoy!

Equipment

9×13 baking dish
cutting board
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 465kcal | Carbohydrates: 18g | Protein: 42g | Fat: 26g | Fiber: 5g