This lasagna recipe features layers of pasta, tomato sauce, eggplant, and mozzarella cheese. It’s a delicious and hearty vegetarian option for lasagna lovers.
Lasagna with eggplant and mozzarella
Course: MainCuisine: ItalianDifficulty: DifficultServings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
463
kcalCost
25-30
$Net Carbs
50
gTotal time
1
hour30
minutesIngredients
1 package of lasagna noodles
2 large eggplants, sliced
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups tomato sauce
2 cups shredded mozzarella cheese
Directions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package directions.
- Drain and set aside.
- Place the eggplant slices on a baking sheet and brush them with olive oil.
- Season with salt and pepper.
- Roast the eggplant in the preheated oven for 15-20 minutes, or until soft and golden brown.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk until smooth.
- Gradually whisk in the milk and cook until the sauce thickens, stirring constantly.
- Add the parmesan cheese, basil, oregano, thyme, garlic powder, and onion powder.
- Stir to combine.
- Spread a layer of tomato sauce on the bottom of a 9×13 inch baking dish.
- Place a layer of lasagna noodles on top of the sauce, followed by a layer of roasted eggplant slices and a layer of mozzarella cheese.
- Repeat the layers until all ingredients are used up, ending with a layer of tomato sauce and mozzarella cheese.
- Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing and serving.
