Mediterranean Lasagna with Eggplant and Ricotta
6 servings
1 hour
Vegetarian-Friendly: This lasagna features Mediterranean flavors with layers of eggplant, ricotta, and marinara sauce.
Nutritional Information
(per serving)
  • Calories: 480 kcal
  • Protein: 22g
  • Fats: 22g
  • Carbs: 50g
Ingredients:
  • 1 large eggplant, thinly sliced
  • 9 lasagna noodles (whole wheat if desired)
  • 2 cups marinara sauce
  • 1½ cups ricotta cheese
  • 1 egg, beaten
  • 1½ cups shredded mozzarella cheese
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 tbsp olive oil
Ingredient Availability:
Available at Publix, Whole Foods, Target, and Costco.
Ingredient Availability in the UK:
All ingredients are readily available at Tesco, Sainsbury’s, Waitrose, ASDA, and Morrisons. Eggplant (aubergine) is in the produce section, lasagna noodles and marinara sauce in the pasta aisle, and ricotta and mozzarella in the dairy section. Olive oil and dried oregano can be found in the pantry aisle.
Step 1: Prepare the Eggplant
Preheat the oven to 375°F (190°C). Brush the eggplant slices with olive oil and roast on a baking sheet for 20 minutes, flipping
Step 2: Cook the Lasagna Noodles
Boil the lasagna noodles according to the package directions. Drain and set aside.
Step 3: Prepare the Ricotta Mixture
In a bowl, mix the ricotta cheese, egg, oregano, salt, and pepper.
Step 4: Assemble the Lasagna
In a greased baking dish, layer marinara sauce, lasagna noodles, roasted eggplant, ricotta mixture, and mozzarella cheese.
Step 5: Bake:
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Step 6: Serve
Let cool for 5 minutes before slicing and serving.