Description
A lighter, gluten-free take on classic lasagna featuring tender eggplant, savory lamb tomato ragù, and creamy ricotta cheese filling.
Ingredients
Scale
- 2 large eggplants
- 1 lb ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let sit for 30 minutes, then rinse and dry.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add ground lamb and cook until browned. Stir in crushed tomatoes, oregano, salt, and pepper; simmer for 10 minutes.
- In a bowl, mix ricotta, egg, and half of the mozzarella until smooth.
- Assemble the lasagna in a baking dish: layer eggplant, lamb sauce, and ricotta mixture, finishing with eggplant on top. Sprinkle remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until cheese is golden and bubbly.
- Let cool for 5–10 minutes before garnishing with fresh basil and serving.
Notes
For a crispier top, broil for 1-2 minutes after baking. Cool for a few minutes to help it slice neatly.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 480mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg