Eggplant and Ricotta Lasagna
Layers of tender eggplant, pasta, tomato, and cheese baked until bubbling and golden.
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- Prep
- 25 min
- Cook
- 40 min
- Serves
- 4 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (12)
- Eggplant500 g
- Pasta250 g
- Tomato sauce350 g
- Ricotta200 g
- Mozzarella120 g
- Parmesan30 g
- Onion100 g
- Garlic2 cloves · 6 g
- Basil10 g
- Olive oil15 g
- Salt3 g
- Black pepper1 g
Method
- 1
Heat the oven to 200°C. Slice the eggplant into thin rounds and arrange on a baking tray. Brush lightly with some of the olive oil and roast until tender.
- 2
Cook the pasta until just tender according to its package directions, then drain.
- 3
Chop the onion and garlic. Heat the remaining oil in a pan and cook them until softened. Add the tomato sauce, basil, salt, and pepper; simmer for 10 minutes.
- 4
Spread a little tomato sauce in a baking dish. Layer pasta, eggplant, ricotta, and sauce, repeating until the ingredients are used.
- 5
Top with mozzarella and Parmesan. Bake until the cheese is melted and golden and the sauce is bubbling.
- 6
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition figures are a reference for planning, not medical advice. See a qualified healthcare professional before changing how you eat, especially if you have a health condition.