Eggplant Lasagna

Eggplant Lasagna  from weelicious.com

When I started Weelicious Menus based on readers' wants and needs for more menu planning ideas I was beyond thrilled. Even for me, when I have a menu game plan for the week it makes buying and preparing meals so much easier, less time consuming and more efficient.

Eggplant Lasagna  from weelicious.com

One factor I hadn’t taken into consideration were the amount of vegetarian families who would be using Weelicious Menus, so we created a version of meatless recipes that were simple to prepare while also being balanced, nutritious, satisfying and down right tasty!

Eggplant Lasagna  from weelicious.com

We ordered Eggplant Parmesan at one of our favorite Italian restaurants recently and the kids went gaga for it. Layer after layer of eggplant with tomato sauce, ricotta and parmesan cheese throughout it felt more like a lasagna than the classic I generally expect.

Eggplant Lasagna  from weelicious.com

Within days I was buying big globe eggplant to make my version of Eggplant Lasagna for dinner and to add to Weelicious Menus vegetarian plan. This Eggplant Lasagna has an added bonus by being gluten and egg free for those wanting to avoid certain foods, so it’s a win win all the way around! Serve with a Kale Avocado or Very Berry Spinach Salad and you’ve got a complete meal to suit everyone’s tastes!

Eggplant Lasagna  from weelicious.com

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Eggplant Lasagna (serves 4-6)

Prep Time: 20 mins Cook Time: 40 mins

egg free

nut free

gluten free

Ingredients

  • 1 large eggplant, about 2 pounds, peeled and cut into 1/4 inch slices
  • 1 tablespoon olive oil
  • 15 ounces low fat ricotta cheese
  • 1/4 cup chopped parsley
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups grated mozzarella cheese
  • 2 cups pasta sauce

Preparation

1. Preheat the oven to 400F.

2. Brush the eggplant slices lightly with oil on both sides and place on a parchment or Silpat-lined baking sheet. Bake for 20 minutes, turning halfway through, until the eggplant is golden brown.

3. In a medium bowl, combine the ricotta, parsley, parmesan cheese, and salt.

4. Pour a thin layer of sauce in a 9 x 9 inch baking dish.

5. Place a layer of eggplant slices on top of the sauce, 1/3 of the ricotta cheese mixture, 1/4 cup of the mozzarella cheese, and 1/3 of the sauce. Repeat until you’ve used all the ingredients, and top with the remaining 1/4 cup mozzarella cheese.

6. Cover with foil and bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is golden brown.

7. Let cool 10 minutes before serving.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.