Eggplant and Three Cheese Lasagna Recipe

Ingredients

• 1 large eggplant, sliced into 1/4 inch rounds
• 1 jar of your favorite marinara sauce
• 1 pound lasagna noodles
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Sprinkle the eggplant rounds with salt and let sit for 30 minutes to remove excess moisture. Rinse and pat dry.
3. Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
4. In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, dried oregano, salt and black pepper. Mix well.
5. Spread a thin layer of marinara sauce in the bottom of a lasagna baking dish.
6. Place a layer of the boiled lasagna noodles over the marinara sauce. Add a layer of the eggplant slices on top of the noodles.
7. Spoon a layer of the cheese mixture over the eggplant slices.
8. Repeat the layers until all ingredients are used up, ending with a layer of the cheese mixture on top.
9. Cover the baking dish with foil and bake the lasagna for 45-50 minutes in the preheated oven.
10. Uncover the lasagna and continue baking for an additional 10-15 minutes, or until the cheese is golden brown and bubbly on top.
11. Remove from oven and let cool for 10 minutes before slicing and serving.

Verdict

This Eggplant and Three Cheese Lasagna is a hearty and satisfying vegetarian dish that is perfect for a family dinner or a special occasion. The rich and creamy cheese mixture combined with the flavorful marinara sauce and tender eggplant slices make for a perfect combination of flavors and textures.

Serving suggestions

Serve the lasagna hot, garnished with fresh herbs such as basil or parsley. Pair it with a side salad and a glass of red wine for a complete and delicious meal.