A hearty and healthy lasagna made with layers of roasted eggplant, rich tomato sauce, and gooey cheese. Perfect for a family dinner or a special occasion.
Preparation time
30min
Cooking time
55min
Ingredients
8 Servings
- 0.5 teaspoons black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 egg
- 2 eggplant
- 3 cloves garlic
- 300 grams mozzarella cheese
- 2 tablespoons olive oil
- 100 grams parmesan cheese
- 450 grams ricotta cheese
- 1 teaspoon salt
- 700 grams tomato sauce
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Arrange eggplant slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and black pepper.
Step 3
Roast in the preheated oven for 20-25 minutes until tender and golden, flipping halfway through.
Step 4
In a medium bowl, mix ricotta cheese, 150 grams of mozzarella cheese, Parmesan cheese, egg, and minced garlic. Set aside.
Step 5
In a saucepan, heat the tomato sauce over medium heat. Add dried basil and oregano, and let it simmer for 10 minutes.
Step 6
Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish. Place a layer of roasted eggplant slices over the sauce.
Step 7
Spread half of the ricotta mixture over the eggplant slices. Add another layer of tomato sauce followed by another layer of eggplant slices.
Step 8
Repeat the layers, ending with a layer of tomato sauce. Sprinkle the remaining mozzarella cheese on top.
Step 9
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
Step 10
Let the lasagna cool for 10 minutes before serving. Enjoy!