Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version.
Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.
Arrange eggplant slices in a single layer on the prepared pans.
Roast until just tender, 15 to 20 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add garlic; cook for 1 minute.
Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer.
Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
Combine ricotta and egg in a small bowl.
Spread about 1 cup of the sauce in a 9-by-13-inch baking dish.
Arrange 1/4 of the eggplant slices over the tomato sauce.
Dollop on about 1/3 cup of the ricotta mixture and sprinkle with 1/4 cup mozzarella.
Top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella.
Repeat with the remaining ingredients to make 2 more layers.
Bake the lasagna, uncovered, until the sauce is bubbling around the edges, 30 to 40 minutes.
Let stand for 10 to 20 minutes before serving.
Garnish with fresh basil, if desired.
Tips
To make ahead: Prepare through Step 5 and refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
