Eggplant lasagna! So yummy and you will never miss the noodles! (Seriously, my husband thought it had noodles and even started to debate my no noodles case😅) This lasagna is saucy, and jam packed full of flavor! It tastes super indulgent but is secretly healthy!
As a kid the only experience I had with Eggplant was one time when my dad bought one and us kids used it as a football. It made THE BEST football (seriously)! We totally destroyed it…. but had the best time doing it…. sorry dad! I’ve reformed from my wild eggplant throwing days and now I love to eat them! Some times they can seem a little daunting to work with and I don’t know why that big purple egg shaped vegetable can seem so intimidating but it definitely can! However, if you learn some good ways to prepare and eat it I guarantee it will be a favorite!
What you need to make eggplant lasagna:
Makes 1 – 9 x 13 lasagna, serves 6
- 2 Medium Eggplants
- 2 Tablespoons olive oil
- 1 teaspoon Salt
- 1/2 teaspoon black pepper
- 1 teaspoon Garlic Powder
- 1 Pound Ground Beef or Turkey
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian Herbs
- 8 Ounces White Mushrooms optional
- 2 Cups Mozzarella
- 2 Cups Fresh Spinach
- 1 Cup Ricotta Cheese
- 1/2 Cup Parmesan cheese
- 24 ounce Spaghetti Sauce
Instructions
- Slice Eggplant length wise into 1/4 inch slices, sprinkle each piece with salt and let it sit for 30 minutes to draw out the bitter juices.
- Rinse with water and pat dry.
- Drizzle with olive oil and season with salt, pepper and garlic powder. Grill on griddle or in a pan until eggplant is softened – about 3 minutes per side.
- Season the ground beef with Salt, Pepper and Italian Herbs then cook and set aside.
- If using mushrooms quickly cook in a pan until they are mostly softened.
- To Assemble the Lasagna, grab a 9 X 13 glass baking dish. pour about 1/4 cup Spaghetti sauce then lay down a layer of eggplant, followed by mushrooms, beef, spinach, another thin layer of sauce, then ricotta, mozzarella and then Parmesan cheese. Layer more eggplant then repeat the other layers until you are out of ingredients or out of room. leave at least 1/2 inch from the top of the baking dish so it doesn’t bubble out when bake it.
- Top with Fresh basil and Bake at 350 for 25-30 minutes.
Eggplant Lasagna
Ingredients
- 2 Medium Eggplants
- 2 Tablespoons olive oil
- 1 teaspoon Salt
- 1/2 teaspoon black pepper
- 1 teaspoon Garlic Powder
- 1 Pound Ground Beef or Turkey
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian Herbs
- 8 Ounces White Mushrooms optional
- 2 Cups Mozzerella
- 2 Cups Fresh Spinach
- 1 Cup Ricotta Cheese
- 1/2 Cup Parmesan cheese
- 24 ounce Spaghetti Sauce
Instructions
- Slice Eggplant length wise into 1/4 inch slices, sprinkle each piece with salt and let it sit for 30 minutes to draw out the bitter juices. Rinse with water and pat dry.
- Drizzle with olive oil and season with salt, pepper and garlic powder. Grill on griddle or in a pan until eggplant is softened – about 3 minutes per side.
- Season the ground beef with Salt, Pepper and Italian Herbs then cook and set aside.
- If using mushrooms quickly cook in a pan until they are mostly softened.
- To Assemble the Lasagna, grab a 9 X 13 glass baking dish. pour about 1/4 cup Spaghetti sauce then lay down a layer of eggplant, followed by mushrooms, beef, spinach, another thin layer of sauce, then ricotta, mozzarella and then Parmesan cheese. Layer more eggplant then repeat the other layers until you are out of ingredients or out of room. leave at least 1/2 inch from the top of the baking dish so it doesn’t bubble out when bake it.
- Top with Fresh basil and Bake at 350 for 25-30 minutes.