roasted-eggplant-lasagna

Roasted Eggplant Lasagna

A lighter, veggie-packed lasagna that swaps noodles for roasted eggplant slices. Layered with a hearty mushroom marinara and a spinach-ricotta mixture. Baked until bubbly and golden with melted mozzarella. A delicious gluten-free and low-carb alternative to the classic pasta dish. Even meat lovers will enjoy this satisfying meal.

Preparation Time: 30 mins

Cooking Time: 30 mins

Rest Time: 30 mins

Cooking Temp: 400°F

Difficulty: beginner

Calories: 320

Best Season:

Estimated Cost: $15

Ingredients:

Serving for:

1

large eggplants:

2

count
2

olive oil:

4

tbsp
3

kosher salt:

2

tsp
4

sliced cremini mushrooms:

16

oz
5

garlic (minced):

3

cloves
6

dried oregano:

0.5

tsp
7

marinara sauce:

24

oz
8

ricotta cheese:

15

oz
9

frozen chopped spinach (thawed):

10

oz
10

Parmesan cheese:

0.75

cup
11

egg:

1

count
12

mozzarella cheese:

1

cup

Instructions

1

Roast eggplant slices at 400°F for 25 mins.

2

Sauté mushrooms and garlic; add marinara.

3

Mix ricotta, spinach, egg, cheese.

4

Layer sauce, eggplant, ricotta mix.

5

Top with mozzarella.

6

Bake 25-30 mins at 350°F.