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Roasted Eggplant Lasagna
Roasted Eggplant Lasagna
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Savor a carb-conscious twist on classic lasagna with tender roasted eggplant slices standing in for noodles.
Ingredients:
  • 1 large eggplant, peeled and cut into 1/4-inch slices
  • salt to taste
  • 2 tablespoons olive oil, or as needed
  • 1 (16 ounce) container ricotta cheese
  • 2 cups shredded Italian cheese blend
  • 1 egg
  • 2 cloves garlic, minced
  • 2 sprigs fresh oregano, chopped
  • 3 sprigs fresh thyme, chopped
  • 10 grinds fresh black pepper
  • 2.5 cups tomato sauce
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 6 slices part-skim mozzarella cheese
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Place eggplant slices on a wire rack and sprinkle with salt. Allow them to rest for 20 minutes until some liquid begins to bead on the slices. Rinse the salt off and pat dry the eggplant slices. Brush both sides of each slice with olive oil and arrange them on a baking sheet.
  • Roast the eggplant slices in the preheated oven until tender and lightly browned, flipping halfway through, for a total of 25-35 minutes. Remove from oven and lower temperature to 350°F (175°C).
  • Combine the ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper in a bowl.
  • Prepare a 9-inch square pan by lining it with aluminum foil. Spread half a cup of tomato sauce on the bottom, then arrange half of the eggplant slices. Layer the eggplant slices with half of the spinach, half of the ricotta mixture, and half of the remaining tomato sauce. Repeat the layers with the remaining ingredients, finishing with a layer of sauce. Place mozzarella slices on top and cover the pan with foil.
  • Bake in the preheated oven for 30 minutes, then remove aluminum foil and bake for an additional 5-10 minutes until cheese is golden and bubbling.

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