No-Pasta Eggplant Lasagna Recipe
This dish feels hearty, warm, and deeply satisfying. It skips noodles but keeps comfort intact. No-Pasta Eggplant Lasagna Recipe fits clean eating goals.
Ingredients
- 2 large eggplants
- 2 cups marinara sauce
- 1 pound ground beef or turkey
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella
- ¼ cup grated Parmesan
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F.
- Slice eggplant lengthwise into thin strips.
- Sprinkle salt over slices.
- Rest them for twenty minutes.
- Pat slices dry well.
- Bake eggplant until tender.
- Heat oil in a pan.
- Cook meat until browned.
- Add garlic and seasoning.
- Stir in marinara sauce.
- Layer eggplant in baking dish.
- Add meat sauce over slices.
- Spoon ricotta evenly.
- Sprinkle mozzarella and Parmesan.
- Repeat layers until filled.
- Finish with cheese layer.
- Cover with foil.
- Bake thirty minutes covered.
- Uncover and bake fifteen minutes.
- Rest before slicing.
Notes
- Slice eggplant evenly.
- Remove excess moisture well.
- Use thick marinara sauce.
- Let lasagna rest before cutting.
- Fresh herbs boost flavor fast.