Ever wondered how to make eggplant lasagna? If you are following a healthy vegetarian diet, or would like to try a great home-cooked meal on meatless Monday, this dish will certainly satisfy. You won’t even miss the meat. The recipe is flexible enough for you to add other ingredients or make substitutions.
This recipes can be made in less than an hour, and serves four to six people. You can make an additional batch to freeze for a later occasion, perhaps when you’re entertaining guests or are just too lazy took. The eggplant lasagna can be served alone, or make it a real feast by including garlic bread and a simple garden salad.
Here’s how to make eggplant lasagna:
1 large eggplant, unpeeled, sliced lengthwise 1/4 inch thick
2 cups Marinara Sauce
1/2 cup olive oil
3 garlic cloves, minced
1 cup mushrooms, Shiitake or button, thinly sliced
handful of fresh, torn basil leaves, or dried
parsley leaves, or dried flakes
1 container lite ricotta cheese
1 cup shredded mozzarella Cheese
3/4 cup provolone cheese
8 lasagna noodles
Preheat oven to 375 degrees.
1. Meanwhile, soak the lasagna noodles in a glass dish filled with boiling water. Allow the noodles to soak for 20 minutes and set aside. While the noodles are soaking, slice the eggplant lengthwise and brush both sides with olive oil. For best results, grill or saute the eggplant in a non-stick skillet for 10 to 15 minutes.
2. In another skillet, saute the garlic and mushrooms for 5 minutes; remove from heat. Put the garlic, mushrooms, basil and parsley in a large bowl; add the ricotta, mozzarella, and provolone cheeses. Stir until well combined. Season with salt and pepper to taste.
3. When the eggplant is done, leave it at room temperature for 5 minutes. Meanwhile, ladle about 3/4 cup of the marinara sauce at the bottom of the baking dish. Layer with the lasagna noodles, half of the eggplant slices, 1/3 of the cheese and spices mixture, and the marinara sauce.
4. Continue to build the lasagna by repeating step 3. Cover the noodles with a generous amount of marinara sauce; top with grated provolone and parmesan cheese.
5. Cover the baking disk with foil and bake the lasagna in a pre-heated over for 30 minutes. When the lasagna is done, let it stand covered for 15 minutes before serving.
This eggplant lasagna was made without meat. You can include meat into the recipe if you desire, but consider leaving the lasagna as a vegetarian dish. Doing so makes the eggplant lasagna a healthier choice, and a more cost effective solution.