Eggplant Lasagna Meal Prep

Eggplant Lasagna Meal Prep

Roasted eggplant layers stand in for pasta in this rich, portioned lasagna built for the week ahead.

Total 2 hr Makes 6 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

Thick slabs of roasted eggplant replace noodles in this low-carb lasagna, layered with marinara, ricotta, and melted mozzarella. Baked in one pan and divided into tidy containers, it reheats well for lunches without turning watery or bland. The eggplant is salted and roasted first to drive off excess moisture and concentrate its flavor.

Ingredients

  • 2 large eggplants, sliced lengthwise into 1/4-inch planks
  • 1 1/2 teaspoons salt, divided
  • 3 tablespoons olive oil
  • 15 ounces ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon black pepper
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 teaspoon red pepper flakes

Method

  1. Arrange the eggplant planks on paper towels or a wire rack, sprinkle both sides with 1 teaspoon of the salt, and let sit to draw out moisture.

  2. Preheat the oven to 425°F. Blot the eggplant slices dry with paper towels.

  3. Brush both sides of the eggplant slices with olive oil and arrange in a single layer on two baking sheets.

  4. Roast the eggplant until softened and lightly browned, flipping once halfway through, about 25 minutes.

  5. Reduce the oven temperature to 375°F.

  6. In a medium bowl, whisk together the ricotta cheese, egg, Parmesan cheese, parsley, remaining 1/2 teaspoon salt, and black pepper until smooth.

  7. Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish.

  8. Layer one-third of the roasted eggplant slices over the sauce, overlapping slightly to cover the base.

  9. Spread half of the ricotta mixture over the eggplant, then top with 3/4 cup marinara sauce and 1/2 cup mozzarella cheese.

  10. Repeat the layering with another third of the eggplant, the remaining ricotta mixture, 3/4 cup marinara sauce, and 1/2 cup mozzarella cheese.

  11. Top with the final layer of eggplant, the remaining marinara sauce, remaining mozzarella cheese, and the red pepper flakes.

  12. Cover the dish with foil and bake until bubbling, about 30 minutes.

  13. Remove the foil and bake until the cheese is golden and the sauce is bubbling at the edges, about 15 more minutes.

  14. Let the lasagna rest at room temperature before slicing into 6 portions.

  15. Divide portions into airtight containers and refrigerate up to 4 days, or freeze for longer storage.

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    Eggplant Lasagna Meal Prep

    Thick slabs of roasted eggplant replace noodles in this low-carb lasagna, layered with marinara, ricotta, and melted mozzarella. Baked in one pan and divided into tidy containers, it reheats well for lunches without turning watery or bland. The eggplant is salted and roasted first to drive off excess moisture and concentrate its flavor.

    2 hr 6 servings 365 cal

    Ingredients

    • 2 large eggplants, sliced lengthwise into 1/4-inch planks
    • 1 1/2 teaspoons salt, divided
    • 3 tablespoons olive oil
    • 15 ounces ricotta cheese
    • 1 egg
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons fresh parsley, chopped
    • 1/4 teaspoon black pepper
    • 3 cups marinara sauce
    • 2 cups shredded mozzarella cheese
    • 1/4 teaspoon red pepper flakes

    Method

    1. 1

      Arrange the eggplant planks on paper towels or a wire rack, sprinkle both sides with 1 teaspoon of the salt, and let sit to draw out moisture.

    2. 2

      Preheat the oven to 425°F. Blot the eggplant slices dry with paper towels.

    3. 3

      Brush both sides of the eggplant slices with olive oil and arrange in a single layer on two baking sheets.

    4. 4

      Roast the eggplant until softened and lightly browned, flipping once halfway through, about 25 minutes.

    5. 5

      Reduce the oven temperature to 375°F.

    6. 6

      In a medium bowl, whisk together the ricotta cheese, egg, Parmesan cheese, parsley, remaining 1/2 teaspoon salt, and black pepper until smooth.

    7. 7

      Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish.

    8. 8

      Layer one-third of the roasted eggplant slices over the sauce, overlapping slightly to cover the base.

    9. 9

      Spread half of the ricotta mixture over the eggplant, then top with 3/4 cup marinara sauce and 1/2 cup mozzarella cheese.

    10. 10

      Repeat the layering with another third of the eggplant, the remaining ricotta mixture, 3/4 cup marinara sauce, and 1/2 cup mozzarella cheese.

    11. 11

      Top with the final layer of eggplant, the remaining marinara sauce, remaining mozzarella cheese, and the red pepper flakes.

    12. 12

      Cover the dish with foil and bake until bubbling, about 30 minutes.

    13. 13

      Remove the foil and bake until the cheese is golden and the sauce is bubbling at the edges, about 15 more minutes.

    14. 14

      Let the lasagna rest at room temperature before slicing into 6 portions.

    15. 15

      Divide portions into airtight containers and refrigerate up to 4 days, or freeze for longer storage.