Are you searching for a delicious and satisfying lasagna that fits into a gluten-free lifestyle? Look no further! This gluten-free eggplant lasagna is a fantastic alternative to traditional pasta lasagna. It’s loaded with layers of flavorful ingredients that come together to create a hearty dish everyone will love.
This recipe is not just for those with dietary restrictions; it’s a delightful meal that can be enjoyed by everyone at the table. With tender slices of eggplant acting as the noodles, rich marinara sauce, and creamy ricotta cheese, this gluten-free eggplant lasagna will satisfy your cravings without the gluten.
Perfect for meal prep or family dinners, this dish is easy to assemble and can be customized to suit your taste. Add more vegetables, substitute different cheeses, or spice it up with some red pepper flakes. No matter how you make it, this lasagna is sure to impress!
Delicious Gluten-Free Eggplant Lasagna
This gluten-free eggplant lasagna features layers of roasted eggplant, flavorful marinara sauce, and a blend of ricotta and mozzarella cheeses. Each bite offers a rich, savory taste that is both comforting and satisfying, making it a perfect dish for gatherings or a cozy night in.
Ingredients
- 2 medium eggplants, sliced lengthwise
- 1 teaspoon salt
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Fresh basil for garnish (optional)
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture. Pat dry with paper towels.
- Roast the Eggplant: Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until they are tender and slightly golden.
- Mix the Ricotta: In a bowl, combine the ricotta cheese, egg, dried oregano, and dried basil. Mix well until fully incorporated.
- Assemble the Lasagna: In a baking dish, spread a layer of marinara sauce on the bottom. Layer the roasted eggplant slices, followed by spoonfuls of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and topped with mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Cool and Serve: Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil if desired. Serve warm and enjoy!
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 18g
- Carbohydrates: 18g
