Roasted Eggplant Lasagna

Name: Roasted Eggplant Lasagna
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 count large eggplants; 4 tbsp olive oil; 2 tsp kosher salt; 16 oz sliced cremini mushrooms; 3 cloves garlic (minced); 0.5 tsp dried oregano; 24 oz marinara sauce; 15 oz ricotta cheese; 10 oz frozen chopped spinach (thawed); 0.75 cup Parmesan cheese; 1 count egg; 1 cup mozzarella cheese

A lighter, veggie-packed lasagna that swaps noodles for roasted eggplant slices. Layered with a hearty mushroom marinara and a spinach-ricotta mixture. Baked until bubbly and golden with melted mozzarella. A delicious gluten-free and low-carb alternative to the classic pasta dish. Even meat lovers will enjoy this satisfying meal.

Prep

30 min

Cook

30 min

Temp

400°F

Difficulty

beginner

Servings

Cost

$15

Ingredients

2 count large eggplants
4 tbsp olive oil
2 tsp kosher salt
16 oz sliced cremini mushrooms
3 cloves garlic (minced)
0.5 tsp dried oregano
24 oz marinara sauce
15 oz ricotta cheese
10 oz frozen chopped spinach (thawed)
0.75 cup Parmesan cheese
1 count egg
1 cup mozzarella cheese

Instructions

1
Roast eggplant slices at 400°F for 25 mins.
2
Sauté mushrooms and garlic; add marinara.
3
Mix ricotta, spinach, egg, cheese.
4
Layer sauce, eggplant, ricotta mix.
5
Top with mozzarella.
6
Bake 25-30 mins at 350°F.