When I first stumbled upon the recipe for Grilled Eggplant Lasagna with Basil Ricotta, I was intrigued by the idea of combining the smoky flavors of grilled eggplant with the creamy texture of ricotta cheese. My family, always open to trying new culinary adventures, was equally curious. I decided to give it a try during our weekly Sunday dinner. The result was nothing short of spectacular. The lasagna was a hit, with its layers of tender eggplant, rich tomato sauce, and the fragrant basil-infused ricotta creating a symphony of flavors that delighted everyone’s taste buds. Even my picky eater of a teenager went back for seconds! This dish has now become a staple in our household, and I’m excited to share it with you.

Ingredients

The success of any dish begins with the quality of its ingredients. For this Grilled Eggplant Lasagna with Basil Ricotta, you’ll need the following:

• 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup fresh basil leaves, chopped
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)

These ingredients come together to create a harmonious blend of flavors and textures, making the dish both satisfying and wholesome.

Instructions

Creating Grilled Eggplant Lasagna with Basil Ricotta involves several steps, but the end result is well worth the effort:

1. Preheat your grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant slices for about 3-4 minutes on each side until they are tender and have nice grill marks. Remove from the grill and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, chopped basil, garlic powder, oregano, and red pepper flakes. Mix until well combined.
4. Preheat your oven to 375°F (190°C).
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Place a layer of grilled eggplant slices over the sauce, then spread a portion of the basil ricotta mixture over the eggplant.
7. Repeat the layers, ending with a layer of eggplant topped with marinara sauce.
8. Sprinkle shredded mozzarella cheese over the top layer.
9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
10. Allow the lasagna to cool for 5-10 minutes before serving.

This process ensures that each bite is packed with flavor, and the textures of the grilled eggplant and melted cheeses complement each other perfectly.

Nutrition Facts

This recipe yields approximately 6 servings. Each serving contains around 350 calories. The dish is a wonderful option for those looking for a delicious, lower-carb alternative to traditional lasagna.

Preparation Time

The preparation and cooking time for Grilled Eggplant Lasagna with Basil Ricotta is manageable, even for a busy schedule. You will need about 20 minutes for the initial preparation, 10 minutes to grill the eggplants, and 35 minutes to bake the lasagna. In total, plan on spending just over an hour to bring this delightful dish to your table.

How to Serve

Grilled Eggplant Lasagna with Basil Ricotta can be served in several delightful ways:

• As a standalone dish: The lasagna is hearty enough to be served on its own, making it a great option for lunch or dinner.
• With a side salad: Pair it with a fresh green salad dressed with a light vinaigrette for a balanced meal.
• Alongside garlic bread: Serve with warm, crusty garlic bread to soak up the delicious marinara sauce.
• With a glass of red wine: A medium-bodied red wine like Chianti or Merlot complements the flavors beautifully.
• As part of a larger meal: Include it in a spread of Italian-inspired dishes for a more elaborate dining experience.

Additional Tips

To make the most out of this recipe, consider the following tips:

1. Choose firm eggplants: When selecting your eggplants, look for ones that are firm and have smooth, shiny skin. This ensures they hold up well during grilling.
2. Salt the eggplant: After slicing the eggplant, sprinkle salt on both sides and let them sit for 15 minutes. This helps remove any bitterness.
3. Experiment with herbs: Feel free to add other fresh herbs like thyme or rosemary to the ricotta mixture for additional flavor complexity.
4. Use a mandoline slicer: For uniform slices of eggplant, a mandoline slicer can be a handy tool, ensuring even cooking.
5. Make it ahead: This lasagna can be assembled a day in advance and stored in the refrigerator. Simply bake it when you’re ready to serve.

FAQ Section

Here are some frequently asked questions about Grilled Eggplant Lasagna with Basil Ricotta:

1. Can I make this lasagna vegan? Yes, you can substitute the ricotta and mozzarella with plant-based cheeses to make a vegan version.
2. What can I use instead of eggplant? Zucchini or portobello mushrooms are great substitutes if you’re not a fan of eggplant.
3. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
4. Can I freeze this lasagna? Yes, this lasagna can be frozen. Wrap it tightly in foil and store in the freezer for up to 3 months. Thaw before reheating.
5. Is it necessary to grill the eggplant? Grilling adds a smoky flavor, but if you prefer, you can roast the eggplant in the oven instead.

With these insights, you’re all set to enjoy a delightful culinary experience with Grilled Eggplant Lasagna with Basil Ricotta. Bon appétit!