Recipe: Vegetarian Eggplant LasagnaDescription: A delicious vegetarian take on classic lasagna, featuring roasted eggplant slices instead of traditional pasta noodles.Serves: 6 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 2 large eggplant, 2 tablespoon olive oil, 1 teaspoon salt, 0.25 teaspoon pepper, 450 g ricotta cheese, 100 g parmesan cheese, 1 large egg, 1 teaspoon garlic, 1 teaspoon oregano, 0.5 teaspoon red pepper flakes, 1 whole lemonInstructions: Preheat oven to 220°C (425°F). Lay eggplant slices in a single layer on clean kitchen towels and season with salt. Let sit for 20 minutes to draw out excess moisture. Pat the eggplant slices dry and arrange them on baking sheets lined with parchment paper. Drizzle generously with olive oil, toss to coat, and spread in a single layer. Roast for 20-25 minutes, flipping halfway through. While the eggplant roasts, combine ricotta cheese, 0.5 cup Parmesan, egg, garlic, oregano, lemon zest, 0.5 tsp salt, and 0.25 tsp pepper in a bowl; mix well. Spread 0.5 cup marinara sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of roasted eggplant slices over the sauce. Add half the ricotta mixture, drizzle with another 0.5 cup marinara sauce, and sprinkle with 0.5 cup mozzarella cheese. Repeat the layering with the remaining ingredients. Top with a final layer of eggplant, then the remaining Parmesan and mozzarella cheese. Bake uncovered for 30 minutes until the cheese is browned and bubbly. Let cool for 10 minutes before slicing and serving. Garnish with fresh basil.Perfect for: Meal planning, weekly preparation, home cooking Tags: Vegetarian, Italian, BakingThis Vegetarian Eggplant Lasagna recipe is designed for easy meal planning and preparation. It serves 6 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.