Gluten-Free Eggplant Lasagna

Indulge in the hearty, satisfying flavors of this Gluten-Free Eggplant Lasagna, a wholesome twist on the classic Italian favorite. Perfect for gluten-sensitive food lovers, this recipe uses tender, oven-roasted eggplant slices as a delicious alternative to traditional pasta layers. Nestled between rich layers of a creamy ricotta mixture infused with fresh basil, gooey melted mozzarella, and a robust gluten-free marinara sauce, every bite is a mouthwatering medley of Italian-inspired comfort. Simple yet packed with flavor, this dish comes together with a combination of fresh ingredients and classic seasonings like garlic powder and parmesan cheese. Ready in just 90 minutes, it’s an ideal option for family dinners or your next meal prep adventure. Garnished with vibrant fresh basil, this cheesy, vegetable-forward lasagna is a gluten-free triumph that will leave everyone asking for seconds.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cups gluten-free marinara sauce
• 15 ounces ricotta cheese
• 1 large egg
• 0.5 cup fresh basil leaves
• 0.75 cup parmesan cheese, grated
• 2 cups mozzarella cheese, shredded
• 1 teaspoon garlic powder

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides lightly with 1 teaspoon of salt and let them sit for about 15 minutes to draw out excess moisture.

Step 3

While the eggplants are resting, prepare the ricotta mixture. In a bowl, combine ricotta cheese, egg, chopped basil leaves, and 1/2 cup of grated parmesan cheese. Mix well and set aside.

Step 4

Pat the eggplant slices dry with paper towels to remove the drawn out moisture.

Step 5

Brush both sides of the eggplant slices with olive oil and season with the remaining salt and pepper.

Step 6

Place the eggplant slices on a baking sheet in a single layer and roast in the preheated oven for about 20 minutes, flipping halfway through, until tender and lightly golden.

Step 7

Reduce the oven temperature to 375°F (190°C).

Step 8

In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly on the bottom.

Step 9

Arrange a layer of roasted eggplant on top of the sauce, followed by half of the ricotta mixture. Sprinkle with 1/2 cup of shredded mozzarella cheese and 1/2 teaspoon garlic powder.

Step 10

Repeat with another layer of marinara sauce, remaining eggplant slices, the rest of the ricotta mixture, and another 1/2 cup of mozzarella cheese.

Step 11

Finish with a final layer of marinara sauce and top with the remaining mozzarella cheese and remaining 1/4 cup of parmesan cheese.

Step 12

Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.

Step 13

Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown.

Step 14

Let the lasagna cool for 10 minutes before slicing. Serve garnished with additional fresh basil leaves if desired.

Nutrition Facts

Serving size	2032.6 grams (2032.6g)

Amount per serving	% Daily Value*
Calories	2357

Total Fat 162.80g	209%
Saturated Fat 77.50g	388%
Polyunsaturated Fat 6.90g
Cholesterol 716mg	239%
Sodium 9214mg	401%
Total Carbohydrate 113.90g	41%
Dietary Fiber 39.60g	141%
Total Sugars 50.60g
Protein 140.30g	281%

Vitamin D 54IU	269%
Calcium 4180mg	322%
Iron 8mg	44%
Potassium 3698mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 22.6%

Carbs: 18.4%