Grain Free Eggplant Lasagna uses roasted eggplant instead of lasagna noodles. It’s a lighter, healthier version of the Italian comfort food!
I played around with this recipe for a while before I got the consistency that I liked. It was actually my Italian step dad that offered the tip to roast the eggplant before layering the lasagna. Duh! I can't believe I didn't think of that. I tried microwaving the slices, salting them, cooking the lasagna for a long time on a low temperature... Sometimes the best solutions are the simplest. Thanks Papa!
For this recipe, you will need to make a batch of my Easy Weeknight Bolognese Sauce.
This recipe only calls for one layer of ricotta, which also helps keep the calorie count down. I like Organic Valley's pasture-raised, organic cheeses:
You will be surprised at how yummy this Grain Free Eggplant Lasagna is! My family loves it, and best of all; it can be made in advance. It’s even better the next day!
For step-by-step instructions with photos, scroll past the recipe.
Step-by-step instructions with photos:
Preheat oven to 400
Cut tops and bottoms off eggplants. Slice lengthwise into ¼” slices. Leave off the outside edge slices.
Brush fronts and backs of the eggplant slices with olive oil (about 4 Tbs), and season each side with salt and pepper, to taste.
Line 3 baking sheets with parchment paper and brush paper with olive oil. Disperse the slices onto the baking sheets, making they do not touch.
Roast eggplant slices in a 400-degree oven for 10 minutes, then flip slices over and roast for an additional 10 minutes.
Meanwhile make my Easy Weeknight Bolognese Sauce.
In a separate mixing bowl, combine the ricotta, parmesean, fresh basil, and one egg.
Preheat oven to 325 degrees.
Brush a 9”X13” casserole pan with remaining Tbs of olive oil. Spread a layer of the Bolognese sauce over the bottom of the pan, cover completely, (about 1/2 of the recipe).
Next, spread a layer of the roasted eggplant slices over the Bolognese, about 1/2 of the eggplant. You may have to cut some of the slices to the right sizes to fill in any gaps.
Spread all of the ricotta mixture over the eggplant slices.
Spread a layer of the remaining roasted eggplant slices over the ricotta mixture.
Top the eggplant layer with the remaining Bolognese, spreading to coat.
Sprinkle the shredded mozzarella evenly over the top of the lasagna.
Cover the pan tightly with foil and bake in a 325-degree oven for 45 minutes. Remove foil from pan and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.
Let lasagna rest for 10 minutes before slicing.
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I love adding a whole, unprocessed and healthy twist to classic recipes. My food is often grain-free, usually gluten-free, and always unprocessed.
This looks fantastic! I never liked eggplant but have recently fallen head over heels for eggplant. I make the same dish every time though so this will be a great way to get out of that rut and expand my eggplant horizons. Everyone loves lasagna and eggplant is a great sub for pasta. Thanks for sharing this recipe Caroline.
You're welcome Genie!
Amazing! Thank you so much for sharing this recipe. Tastes so good and makes me feel like I'm having an Italian dish without making my blood sugar go through the roof. 🙂
Thanks Hilary! I'm so glad you liked it! I feel the same way, this really does satisfy my lasagna cravings, and afterwards I don't feel like I have a brick in my stomach, or that I need a nap 🙂 Please spread the word!
looks gorgeous. I love eggplant and have a couple in the fridge that came straight from my veggie patch. Will have to make this. Thanks!
Thanks Mel! Isn't eggplant so pretty while it's growing? Like purple blooms 🙂
This was great! The only thing different I did was use ground bison because I always do bison instead of beef and also added veal for a blend. This was such a great dinner for a chilly evening. I made it tonight and I cannot wait to make this again soon. Thank you!
You are welcome, I'm so glad you liked it. Go bison!