Description
A delicious and comforting eggplant lasagna recipe that is easy to follow.
Ingredients
Scale
- 2 large eggplants
- 1 pound ground beef
- 3 cups ricotta cheese
- 3 cups mozzarella cheese
- 2 cups marinara sauce
- 1 egg
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Cook the ground beef in a skillet until browned. Drain excess fat.
- Mix the ricotta cheese, egg, oregano, salt, and pepper in a bowl.
- Layer marinara sauce, eggplant slices, ricotta mixture, and mozzarella cheese in a baking dish.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake for 45 minutes until golden and bubbly.
Notes
- Let the lasagna rest for 10 minutes before slicing.
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: main dish
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg