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French Vegetarian Eggplant Lasagna recipe

French Vegetarian Eggplant Lasagna Recipe

This French Vegetarian Eggplant Lasagna recipe is not only delicious but also offers a variety of health benefits.
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Course: Anytime, Main Course
Cuisine: French
Keyword: French Vegetarian Eggplant Lasagna Recipe
Servings: 8 Servings
Calories: 289 kcal
French Vegetarian Eggplant Lasagna recipe

Equipment

  • 9x13 inch baking dish
  • Aluminum foil
  • knife
  • Cutting board
  • Mixing bowl
  • Spoon or spatula for spreading sauce and cheese

Ingredients

  • 2 large eggplants thinly sliced
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
  • Arrange a single layer of sliced eggplant over the sauce, slightly overlapping the slices.
  • Spread another layer of marinara sauce over the eggplant.
  • Sprinkle a portion of mozzarella, Parmesan, and ricotta cheeses over the sauce.
  • Sprinkle some chopped basil, parsley, and dried oregano over the cheese.
  • Season with salt and pepper to taste.
  • Repeat steps 3 to 7 to create additional layers, alternating the direction of the eggplant slices for each layer.
  • Finish with a layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheeses.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the cheese is melted and bubbly, and the eggplant is tender.
  • Once cooked, remove from the oven and let it cool for a few minutes before serving.

Notes

Tips and Tricks

Salt the eggplant slices and let them sit for a while to draw out excess moisture. This helps prevent the lasagna from becoming watery.
If you prefer a crispier texture, you can lightly coat the eggplant slices in olive oil and roast them in the oven before layering them in the lasagna.
Make sure to evenly distribute the sauce, cheese, and herbs across each layer to ensure a well-balanced flavor in every bite.
Let the lasagna cool for a few minutes after baking before serving to allow it to set and make it easier to slice and serve.

Nutrition

Calories: 289kcal | Carbohydrates: 16g | Protein: 18g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 820mg | Potassium: 567mg | Fiber: 5g | Sugar: 9g
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