Assemble the lasagna
Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
Place eggplant slices over the sauce, followed by a layer of ricotta mixture.
Repeat layers of sauce, eggplant and ricotta mixture until all ingredients are used up.
Top with mozzarella and Parmesan cheese.
Bake
Bake in the preheated oven for 30-35 minutes or until the cheese is melted and bubbling.
Serving
Allow the lasagna to cool for 10 minutes before serving.
Tips for Success
Sautéing the eggplant: Don’t skip salting the eggplant slices as this will help remove excess moisture and bitterness.
Layering: Keep layers even for a well-structured lasagna that’s easy to serve.
Cheese selection: Feel free to experiment with different cheeses for different flavors and textures.
Health Benefits
Eggplant is a high-fiber, low-calorie vegetable that’s rich in nutrients and antioxidants. Combined with spinach and tomatoes, this dish is a vitamin powerhouse that supports heart health and provides plenty of fiber for good digestion.
FAQs
Q: Can I make this dish ahead of time? A: Yes, prepare the lasagna a day ahead and refrigerate it, then bake it when you’re ready to serve for a fresh, hot meal.
Q: How can I make this recipe vegan? A: Replace the cheese with vegan alternatives and check if your breadcrumbs are vegan.
Conclusion
This easy eggplant lasagna is not only delicious, but also a healthier alternative to traditional lasagna. It’s packed with veggies, covered in tasty sauces and topped with melting cheese, making it a perfect dish for family dinners or special occasions. Try this recipe and discover why everyone loves this delicious twist on a classic lasagna.
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