Protein-Packed Eggplant Lasagna
A super-simple, protein-packed lasagna using eggplant slices instead of noodles, perfect for weeknights or comforting meals.
Equipment
- Oven Preheat to 375°F (190°C)
- Medium bowl For cheese mixture
- Baking dish
- aluminum foil For covering
Ingredients
Main ingredients
- 2 medium eggplants Slice to about 1/4 to 1/3 inch thickness
- 1.5 cups cottage cheese Full-fat or low-fat
- 1 cup shredded mozzarella cheese
- 1 large egg
- 1.5 cups tomato sauce Marinara or basic tomato sauce
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine cottage cheese, shredded mozzarella, and egg. Stir until well combined.2 medium eggplants
- Spread a thin layer of tomato sauce on the bottom of a baking dish.2 medium eggplants
- Arrange about half of the eggplant slices over the sauce, overlapping slightly.2 medium eggplants
- Spoon about half of the cheese mixture evenly over the eggplant slices.2 medium eggplants
- Spoon about one-third of the remaining tomato sauce over the cheese mixture.2 medium eggplants
- Add another layer of eggplant slices, followed by the remaining cottage cheese mixture, and another third of the tomato sauce.2 medium eggplants
- Add the final layer of eggplant slices.2 medium eggplants
- Pour the remaining tomato sauce over the top layer of eggplant, ensuring it covers well.2 medium eggplants
- Sprinkle Italian seasoning over the top.2 medium eggplants
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Carefully remove the foil and bake uncovered for an additional 15 minutes, or until the top is bubbly and lightly golden-brown.
- Let the lasagna stand for about 10 minutes before serving.
Notes
To prevent a watery lasagna, you can pre-salt your eggplant slices by laying them on a paper towel-lined baking sheet, sprinkling with salt, letting them sit for 15-20 minutes, then rinsing and patting them thoroughly dry before layering.