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Lasagna stuffed eggplant boats are a delicious twist!

lasagna stuffed eggplant boats
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Lasagna stuffed eggplant boats are a delicious twist on traditional lasagna, featuring roasted eggplant filled with a savory meat sauce and creamy cheese filling.

Ingredients

Scale
  • 4 medium eggplants, halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 3 cups marinara sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 cup ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Score the flesh of each eggplant half and brush with olive oil. Season with salt and pepper. Roast for 25 minutes until tender and lightly golden.
  2. Heat olive oil in a skillet over medium heat. Cook the onion until softened. Add garlic and sauté until fragrant. Add ground beef and cook until browned. Season with Italian seasoning, oregano, paprika, salt, and black pepper. Drain excess liquid if necessary.
  3. Stir marinara sauce, tomato paste, and dried basil into the beef mixture. Simmer for 10 minutes until rich and flavorful.
  4. In a bowl, combine ricotta cheese, egg, Parmesan cheese, and dried parsley. Mix until smooth and creamy.
  5. Scoop a small amount of roasted eggplant flesh and mix it into the meat sauce. Fill each eggplant shell with a layer of meat sauce. Add a layer of ricotta mixture. Top with more meat sauce. Finish generously with mozzarella and Parmesan cheese.
  6. Bake for 15–20 minutes until the cheese is melted, bubbly, and beautifully golden.
  7. Sprinkle with freshly chopped parsley before serving. Allow to rest for 5 minutes, then enjoy.

Notes

  • Roasting the eggplants first prevents excess moisture.
  • Use whole milk ricotta for the creamiest texture.
  • Broil for 2 minutes at the end for a beautifully golden cheese topping.
  • Substitute ground turkey or chicken for a lighter version.
  • This recipe is naturally gluten-free.

Nutrition

Find it online: https://www.homeydishes.com/lasagna-stuffed-eggplant-boats-recipe/