Eggplant Lasagna with Roasted Garlic & Basil Ricotta

October is National Vegetarian Month! In honor of my fellow vegetarian friends, I have come up with a delicious and easy eggplant lasagna. The tomato sauce and ricotta give the lasagna a rich creaminess and the eggplant is filling. This may also be made using a dairy free cheese, such as Daiya Vegan cheese.

Eggplant Lasagna with Roasted Garlic and Basil Ricotta

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Ingredients:

• 2 Medium size eggplants. I used 3 small ones and I had leftover eggplant to use another time.
• 1 whole head of garlic, to roast
• 1/2 tsp ground oregano
• 1 tsp ground thyme
• 1/2 tsp onion powder
• 1 cup Ricotta cheese
• 1 egg
• 1 jar marinara sauce
• 1 bunch basil, chopped
• parmesan cheese
• mozzarella (optional)
• EVOO
• salt and pepper

Instructions:

• Pre-heat oven to 400 degrees
• Roast Garlic: See this website for instructions
• Slice eggplant in 1/2 inch slices
• Place eggplant on baking sheet and top with EVOO, salt, pepper, onion powder, thyme and oregano
• Bake in oven for 10 minutes, Let cool
• While eggplant is in oven, get the cheese sauce together
• Mix 1 cup of Ricotta cheese with 1 egg, roasted garlic and chopped basil
• Pour a small amount of marinara sauce to cover casserole dish
• Start layering in this order: eggplant down, cheese on top
• Once you are finished layering; pour remaining marinara sauce on top
• Top with parmesan and mozzarella
• Bake at 400 degrees for 20 minutes or until bubbly

Yummy eggplant:

Slice and sprinkle with EVOO and seasonings, bake in oven at 400 degrees for about 10 minutes

Mix cheese, egg, basil and garlic together in a bowl.

Start the layering of the sauce, eggplant, cheese mixture

Yummy finished product

Cheesy goodness… Eggplant is so good for you and full of fiber.