Description
A delicious, low-carb twist on classic lasagna that uses tender slices of roasted eggplant in place of pasta.
Ingredients
Scale
For the Crust:
- 2 large eggplants, sliced lengthwise into 1/4-inch strips
- 1 lb ground Italian sausage
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- Salt and black pepper to taste
- Cooking spray or olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, spray with oil, and season with salt and pepper. Roast for 15-20 minutes until tender. Reduce oven to 375°F (190°C).
- While eggplant roasts, brown the Italian sausage in a skillet over medium-high heat. Drain excess fat, then stir in the marinara sauce. In a separate bowl, mix the ricotta, egg, 1 cup of mozzarella, Parmesan, Italian seasoning, and garlic powder.
- In a 9×13 inch baking dish, spread a thin layer of the meat sauce. Layer half of the roasted eggplant slices over the sauce. Spread the ricotta mixture evenly over the eggplant. Top with the remaining eggplant, then the remaining meat sauce. Sprinkle with the remaining 1 cup of mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is golden and bubbly. Let stand for 10 minutes before serving.
Notes
You can customize the seasonings to taste.