Beth's Easy Eggplant Lasagna Recipe
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- Hey guys, today I'm gonna share with you
a great recipe for a Sunday night dinner.
It's my eggplant lasagna.
Now, don't let the name fool you.
And you might be thinking of a big,
heavy lasagna with tons of noodles.
This actually doesn't have any noodles in it at all.
Instead, we're gonna use the eggplant as our noodles.
So, if you're gluten free,
or just trying to cut down on the carbs,
this is a recipe for you.
Let me show you how to make it.
So, the first thing we're gonna do is
prepare our eggplant.
So, you're gonna take out three good size eggplants
and just slice them about a quarter of an inch thick.
You're gonna transfer all of these slices
to a parchment lined cookie sheet.
Now at this point if all of this eggplant
will not fit on two or three cookie sheets,
and you can't fit it all in your oven at once,
not to worry,
you could totally do this step in stages.
Then we're gonna drizzle our eggplant
with a little bit of olive oil
on both sides,
and then season with salt and pepper,
just to taste, on both sides.
Then we're gonna bake our eggplant
at 375 degrees for about seven minutes on each side.
So, half way through you just go in there and flip them.
Then you can go ahead and remove the eggplant
and allow them to cool
while we prepare our sauce.
In a large sauce pan
you're just gonna add two cans of tomato sauce,
just the plain tomato sauce.
We're gonna add our own seasonings to it,
so you don't wanna get anything
that actually is pre-seasoned.
And into that we're gonna add
two cloves of minced garlic,
some salt and pepper to taste.
Then just for a little bit of a kick
I also like to add a quarter teaspoon of red pepper flakes,
but if you don't like spicy things,
you could definitely leave it out.
And we're just gonna let this sauce simmer
for about 10 to 15 minutes,
just to allow that tomato sauce to sweeten up.
Meanwhile, we can create our ricotta filling.
So, in a bowl you're gonna add
two cups of whole milk ricotta cheese.
And then I also like to add two eggs,
just to give this filling a little bit
of a silky smooth texture.
And go ahead and just whisk that up
until it's nice and combined.
And a quarter cup of freshly chopped basil.
Then to assemble our lasagna,
here's what we're gonna do.
In a large gratin pan we're gonna add
a little ladle full of sauce.
On top of that you're gonna add your roasted eggplant,
just in a single layer.
Then on top of the eggplant
you're going to add a layer of the ricotta cheese mixture.
Just go ahead and dollop it around
and spread it with a spatula.
And then on top of that you're gonna add
a quarter cup of shredded mozzarella cheese.
And you're basically going to repeat this exact process
until you end up with three layers of eggplant,
cheese, and sauce.
And then the final step is just to cover the top
with some more shredded mozzarella cheese.
Then we're gonna take our casserole
and pop it in the oven at 375 degrees
for just about 15 to 20 minutes.
You'll know that it's done when the cheese
starts to melt and bubble,
and all of that eggplant and cheese is cooked through.
You do wanna give it a good chance to cook through
because remember we did put the egg in that ricotta cheese,
and you wanna make sure that that's actually cooked.
Once the lasagna is done
you can take it out of the oven,
and just garnish with a little bit more
freshly chopped basil.
And then you can go ahead and serve this family style,
and let everybody dig in.
You can round it out by serving it with a salad
and some homemade garlic bread.
I will leave you recipes for both in the description.
I hope you guys give this one a try,
and let me know what you think.
And as always, feel free to share your results
with me on Instagram.
I love seeing your photos
and the results of everything you guys end up making.
And I also like to regram my favorites.
So hey, could be yours.
I'll see you guys next week
for another delicious recipe.
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