Description
Savory layers of eggplant lasagna blend rich Italian flavors with hearty vegetables and melted cheese. Creamy ricotta, zesty marinara, and tender eggplant create a comforting meal you’ll crave on cool evenings.
Ingredients
Scale
Main Protein and Base:
- 1.5 pounds ground beef
- 2 large eggplants
- 24 ounces (680 grams) Rao’s pasta sauce
Cheese and Dairy:
- 10 ounces (283 grams) ricotta cheese
- 1 cup cottage cheese
- 2 cups mozzarella cheese
- 1 egg
- 1 egg yolk
- 1/2 cup cooked spinach (squeezed dry)
Herbs and Seasonings:
- 1 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- Olive oil spray
- Salt
Instructions
- Transform eggplant slices by generously salting to extract excess moisture, then thoroughly pat dry with paper towels to ensure optimal texture.
- Roast eggplant strips after lightly misting with olive oil until they become golden and tender, creating a rich, caramelized foundation for the lasagna.
- Create a robust meat sauce by browning ground beef in a skillet, carefully draining any accumulated fat, then infusing with Rao’s pasta sauce and aromatic Italian seasoning, allowing flavors to harmonize during a gentle simmer.
- Craft a creamy cheese blend by whisking ricotta, cottage cheese, egg, additional egg yolk, and finely chopped spinach until smoothly incorporated, ensuring a luxurious filling.
- Construct layered lasagna in a baking dish, strategically alternating baked eggplant slices, hearty meat sauce, and decadent cheese mixture, culminating with a generous blanket of melting mozzarella on the uppermost layer.
- Envelop the assembled dish with aluminum foil, bake at 375°F (190°C) to allow flavors to meld, then uncover to achieve a perfectly golden, bubbling cheese topping.
- Rest the lasagna briefly after baking to stabilize its structure, then slice and serve, revealing the beautiful layers of this Mediterranean-inspired comfort dish.
Notes
- Opt for smaller, firmer eggplants with fewer seeds for a less watery lasagna.
- Salting eggplant removes bitterness and helps prevent excess moisture during baking.
- Consider grilling or broiling eggplant slices for a smoky, caramelized flavor instead of baking.
- For a lighter version, substitute ground beef with lean ground turkey or plant-based meat alternative.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg