Classic Eggplant Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of roasted eggplant, sausage ragù, ricotta, and melted cheese baked into a lasagna-style dish. This gluten-free option is hearty and satisfying, with the eggplant replacing traditional pasta sheets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 medium eggplants (sliced lengthwise (1/4 inch thick))
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground sweet Italian sausage (or ground beef)
- 1/2 large white onion (minced)
- 3 cloves minced garlic
- ½ cup chopped fresh basil
- 1 teaspoon dried oregano
- ¼ cup chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28 ounce can) crushed tomatoes
- 1 (6 ounce can) tomato paste
- 1 (8 ounce can) tomato sauce
- ½ cup white wine
- 15 ounces ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- ⅛ teaspoon ground nutmeg
- 1 pound thinly sliced mozzarella cheese
- 1 cup freshly grated Parmesan cheese
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 35m
- Sodium
- 1317mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 858mg
- Calcium
- 479mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1317MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.