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closer view of eggplant lasagna with meat in a casserole

Eggplant Lasagna

Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 14 Slices
Calories 414kcal

Ingredients

Noodles:

  • 2 Eggplants
  • Avocado or vegetable oil

Filling:

  • 2 Pounds Italian Sausage casings removed
  • 1 tablespoon olive oil
  • 1 Yellow Onion chopped finely
  • 4 Garlic Cloves minced
  • 2 - 24 Ounce Jars of Spaghetti Sauce opt for sugar free for low carb
  • 2 Teaspoons Oregano dried
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper
  • 32 Ounces Ricotta Cheese
  • 1 Large Egg
  • 2 Cups Parmesan Cheese
  • 4 Cups Mozzarella Shredded divided
  • 1 Cup Fresh Basil chopped
US Customary - Metric

Instructions

  • Prep. Preheat oven to 375 F and line 2 baking sheets with parchment paper
  • Eggplant noodles. Cut off the ends of the eggplant, and use a veggie peeler to remove the skin. Cut lengthwise into 1/2" thick slices. Place eggplant on prepared baking sheets and spray with cooking spray (or brush with oil) on both sides. Bake in preheated oven for 20-25 minutes, or until softened.
  • Meat. Meanwhile, cook Italian sausage (2 pounds) in a large pan until no longer pink, breaking up the meat with the back of a wooden spoon as it cooks. Place cooked meat on a paper towel-lined plate and set aside. Carefully remove excess fat from the pan using tongs and a paper towel.
  • Saute. Add olive oil. Once shimmering, add yellow onion (1) and saute until soft, about 8 minutes. Add garlic (4 cloves) and cook for 1-2 minutes, until fragrant. Remove pan from heat, and stir in the pasta sauce (2, 24-ounce jars) and meat. Set aside.
  • Cheese sauce. In a large bowl, combine the oregano (2 teaspoons), fresh basil (1 cup), salt (1 teaspoon), black pepper (1/2 teaspoon), ricotta cheese (32 ounces) , large egg (1), parmesan (2 cups) and 2 cups of mozzarella (saving half for the topping).
  • Assemble. Spread 1/3 of the red sauce along the bottom of a 9x13 pan. Followed by half of the eggplant, and half the cheese sauce. Repeat until you've used all the ingredients -- your last layer should be the red sauce. Sprinkle the remaining 2 cups of mozzarella on top.
  • Bake. Place casserole dish on a rimmed baking sheet, and into the preheated oven for 45 minutes. Your lasagna is done once the top is golden brown. Allow lasagna to cool slightly before slicing and serving, and enjoy!

Nutrition

Calories: 414kcal | Total Carbohydrates: 9g | Protein: 26g | Fat: 30g | Sodium: 931mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com