Meatless Grilled Eggplant Lasagna
Indulge in the rich, savory flavors of this Meatless Grilled Eggplant Lasagna—a satisfying and wholesome twist on a classic Italian comfort dish. Perfectly charred slices of eggplant step in as a low-carb alternative to traditional pasta, layered with a creamy ricotta-basil mixture, a robust garlic-infused tomato sauce, and a decadent blend of melted mozzarella and Parmesan cheese. This vegetarian lasagna is not only bursting with flavor but also easy to prepare, requiring just 20 minutes of prep time and 40 minutes of baking. Whether you're catering to a meat-free lifestyle or simply seeking a lighter, vegetable-forward main course, this hearty recipe is sure to impress at family dinners or casual gatherings. Serve warm, and pair it with a side salad or crusty bread for a meal that’s as nutritious as it is irresistible.
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Recipe Information
Ingredients
- 2 pieces Large eggplants
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Fresh basil leaves, chopped
- 2 pieces Garlic cloves, minced
- 28 ounces Crushed tomatoes (canned)
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Slice the eggplants lengthwise into 1/4-inch-thick slices. Brush both sides with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Grill the eggplant slices for 2-3 minutes per side until tender and grill marks appear. Set aside to cool.
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the crushed tomatoes, oregano, remaining salt, black pepper, and red pepper flakes (if using). Simmer for 10 minutes to let the flavors meld.
In a bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of grated Parmesan, and the chopped basil. Set aside.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom.
Layer the grilled eggplant slices over the sauce, slightly overlapping them. Spread a layer of the ricotta mixture over the eggplant, followed by a layer of tomato sauce. Repeat the layers until all components are used, finishing with a layer of sauce on top.
Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan cheese evenly over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 59.5 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3114 mg | 240% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4683 mg | 100% | |
*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.
