Print

Eggplant Lasagna Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This eggplant lasagna recipe features layers of thinly sliced eggplant instead of pasta, paired with a rich ground beef and Rao’s sauce, and a creamy cheese mixture with ricotta, cottage cheese, and mozzarella. A perfect low-carb, gluten-free alternative to classic lasagna.

Ingredients

Scale

Sauce:

  • 24 ounces Rao’s Pasta Sauce
  • 1 ½ pounds ground beef
  • 1 teaspoon Italian seasoning

Eggplant Noodles:

  • 2 large eggplants
  • Olive oil spray
  • Salt
  • ½ teaspoon oregano

Cheese Mixture:

  • 10 ounces ricotta cheese
  • 1 cup cottage cheese
  • 1 egg
  • 1 egg yolk
  • ½ cup cooked spinach, squeezed dry
  • 2 cups mozzarella cheese

Instructions

  • Preheat your oven to 375°F (190°C).
  • Slice the eggplants lengthwise into ¼ inch thick slices. Lay them out on a baking sheet, spray with olive oil, and sprinkle with salt and oregano. Bake for 15 minutes until soft.
  • In a large skillet, brown the ground beef over medium heat. Add Italian seasoning and Rao’s Pasta Sauce, simmer for 10 minutes.
  • In a bowl, mix ricotta cheese, cottage cheese, egg, egg yolk, spinach, and half of the mozzarella.
  • In a baking dish, layer the sauce, eggplant slices, and cheese mixture. Repeat layers, topping with remaining mozzarella cheese.
  • Bake the lasagna for 25-30 minutes until bubbly and golden brown on top. Let it rest for 10 minutes before serving.

Notes

  • Make sure to squeeze the spinach dry to avoid excess moisture in the lasagna.
  • The eggplant slices can be grilled instead of baked for a smoky flavor.

Nutrition

Find it online: https://elianarecipes.com/eggplant-lasagna-recipe/