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Loading Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna
  • Serves: 12
Eggplant Lasagna

pasta please

I love Eggplant and whenever I see these beautiful veggies I can't help but think Italian food.  This dish is a real favorite in my family.  Did I mention that by using eggplant instead of noodles, over 1200 calories per pan are avoided, not to mention the missing carbs and added nutrition from the veggie.  In my mind this is a big win.

Ingredients

  • 2 Eggplants sliced 1/4 inch
  • 15 ounce part-skim ricotta
  • 2 eggs
  • 32 ounces marinara (I recommend Raos)
  • 1 lb chicken Italian sausage removed from casings
  • 2 cups mozzarella cheese
  • 1/2 cup Parmesan cheese divided

Directions

  • Preheat oven to 425 degrees

  • Place eggplant on the baking sheet in single layer and roast for about 12 to 15 minutes

  • In a skillet over medium heat, Cook italian sausage and set aside

  • Mix the ricotta, 1/4 cup parmesan cheese, eggs, and 1/4 teaspoon of salt

  • Now assemble the lasagna

  • Place a thin layer of sauce on the bottom of a 9X13 pan

  • On top of sauce put a layer of eggplant slightly overlapping the pieces

  •  Spread the ricotta mixture over the eggplant and top with 1 cup of sauce

  • Place another layer of eggplant, then sausage and 1 cup of mozzarella

  • Top with another cup of sauce

  • For the last layer, use the remaining eggplant, then sauce and top with the last cup of mozzarella and 1/4 cup of parmesan

  • Bake the lasagna at 350 degrees for 30 minutes

  • Remove from oven let cool for 15 minutes, cut into 12 pieces and serve