Roasted Eggplant Lasagna

Vegetarian - Tips

In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.

Brief

Prep 25 mins

Cook: 1hr

Additional: 20 mins

Total: 1hr45 mins

Servings: 6

Yield: 6 servings

Roasted Eggplant Lasagna

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 ½ cups tomato sauce

1 (10 ounce) package frozen chopped spinach

thawed and drained

6 slices part-skim mozzarella cheese

Tips

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.

Step 3

Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).

Step 4

Mix ricotta cheese Italian cheese blend egg garlic oregano thyme and black pepper together in a bowl.

Step 5

Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach 1/2 of the ricotta mixture and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.

Step 6

Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling 5 to 10 more minutes.

Nutritional Information

Roasted Eggplant Lasagna

Servings Per Recipe:6

Calories: 432.3

% Daily Value *

Protein: 29.8g 60%

Carbohydrates: 21.7g 7%

Dietary Fiber: 7.1g 29%

Sugars: 7.6g

Fat: 26.9g 41%

Saturated Fat: 14.2g 71%

Cholesterol: 102mg 34%

Vitamin A Iu: 6721.6IU 134%

Niacin Equivalents: 6.2mg 48%

Vitamin B6: 0.3mg 21%

Vitamin C: 13.5mg 23%

Folate: 121.4mcg 30%

Calcium: 821.9mg 82%

Iron: 3.3mg 18%

Magnesium: 102.5mg 37%

Potassium: 950mg 27%

Sodium: 1178.7mg 47%

Thiamin: 0.2mg 20%

Calories From Fat: 241.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.