Eggplant Lasagna Healthy Meal (Printer-Friendly)
Enjoy a lighter, veggie-packed lasagna with roasted eggplant layers, creamy cheeses, and zesty tomato sauce.
# What You’ll Need to Cook:
→ Eggplant Layers
01 -
2 large eggplants, sliced lengthwise into 0.5 cm thick strips
02 -
2 tablespoons olive oil
03 -
1 teaspoon fine sea salt
→ Cheese Filling
04 -
400 grams whole milk ricotta cheese
05 -
2 large eggs
06 -
60 grams grated Parmesan cheese
07 -
3 tablespoons chopped fresh basil
08 -
2 tablespoons chopped fresh parsley
09 -
1/4 teaspoon freshly ground black pepper
→ Tomato Sauce
10 -
750 millilitres high-quality tomato passata or marinara sauce
11 -
2 cloves garlic, finely minced
12 -
1 tablespoon extra virgin olive oil
13 -
1 teaspoon dried oregano
14 -
Salt and pepper to taste
→ Assembly & Topping
15 -
225 grams low-moisture mozzarella, grated
16 -
40 grams grated Parmesan cheese
17 -
Fresh basil leaves, for garnish
# Steps to Prepare:
01 -
Slice the eggplants lengthwise into even strips, approximately 0.5 cm thick. Arrange on a tray, sprinkle both sides liberally with salt, and let rest for 15 minutes to draw out excess moisture. Pat slices dry with kitchen paper.
02 -
Preheat oven to 220°C. Brush both sides of the eggplant slices with olive oil and arrange in a single layer on a baking sheet. Roast for 20–25 minutes, turning halfway, until golden and tender. Set aside to cool.
03 -
In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in passata, oregano, salt, and pepper. Simmer gently for 12–15 minutes, stirring occasionally, until slightly thickened.
04 -
In a mixing bowl, combine ricotta cheese, eggs, grated Parmesan, chopped basil, parsley, and black pepper. Mix until smooth and fully incorporated.
05 -
Lightly oil a 23 x 33 cm baking dish. Spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices over the sauce. Evenly spread one third of the ricotta mixture over the eggplant, then sprinkle with mozzarella. Repeat the layers (sauce, eggplant, ricotta, mozzarella) two more times, finishing with sauce and remaining mozzarella. Sprinkle grated Parmesan over the top.
06 -
Cover the dish with aluminium foil and bake at 200°C for 35 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden, bubbling, and lightly browned.
07 -
Remove from the oven and allow to rest for 15 minutes so the layers set. Garnish with fresh basil leaves. Slice and serve warm.
# Extra Cooking Tips:
01 -
To ensure a firm, non-watery result, salt and roast eggplant thoroughly before layering.
02 -
For a lighter variation, substitute half of the ricotta with low-fat cottage cheese, ensuring excess liquid is drained.
03 -
Lasagna can be assembled up to 48 hours in advance and refrigerated before baking.