Eggplant Lasagna

Eggplant Lasagna

A delicious way to add more veggies to your diet or make gluten-free lasagna!!

Eggplant Lasagna

Cortney Smith

Servings

8

Cuisine

Italian

Category

Main

One of our favorite eggplant recipes!

Eggplant Lasagna

Ingredients

  • 1 pound Italian sausage

  • 1 – 24oz bottle tomato passata or (1) 28oz can diced tomatoes

  • 2 teaspoons dried basil

  • 2 teaspoons dried oregano

  • ½ onion, diced

  • 1 medium carrot, shredded

  • 4 garlic cloves, minced

  • 1 – 16 ounce container ricotta, drained

  • ¼ cup parmesan, shredded

  • 1 egg

  • 1 tablespoon dried parsley

  • 1 large eggplant, peeled and sliced lengthwise into “noodles”

  • 2 cups shredded mozzarella

  • Salt & Pepper to taste

Directions

  1. Slice eggplant and lay on a baking sheet with rack.  Salt liberally and let purge for 1-2 hours, until some of the water releases. Once purged, rinse with water and firmly pat dry.

  2. Preheat oven to 350 degrees.

  3. Strain ricotta to dry.

  4. In a saute pan, brown sausage.  Remove and drain, leaving approx. 1 tablespoon oil.

  5. Add onion and carrot and saute over medium until softened.  Add garlic and cook until just fragrant. Then add passata, basil, oregano, sausage and reduce down until liquid starts to evaporate and you have a thick sauce.

  6. In a bowl, mix together ricotta, parmesan, egg and parsley.

  7. Place a bit of sauce in the bottom of a 9x13 baking dish.  Then lay ½ of the sliced eggplant into the baking dish, layering ½ ricotta, ½ sauce and ½ mozzarella. For the second layer put in this order: Eggplant, ricotta, sauce, mozzarella so that you have cheese on the top of the lasagna. (See notes for different layering options for thicker or thinner lasagna).

  8. Cover and bake for 45 minutes.  Remove cover and bake for additional 15 minutes.  Enjoy!
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