These Pasta-less Lasagna Stackers are a fun twist on traditional lasagna. Instead of pasta, you’ll use layers of veggies and cheese for a tasty, healthy treat!
Don’t worry if they get a bit messy; that’s part of the charm! I enjoy making these when I want comfort food without the carbs. Yum, right?
Key Ingredients & Substitutions
Eggplants: The star of our stackers! Look for firm, shiny eggplants. If you’re not a fan, zucchini or thinly sliced squash are great alternatives, offering a similar texture.
Marinara Sauce: A good sauce is key for flavor. You can use store-bought for convenience, but homemade is often richer in taste. If you’re avoiding tomatoes, try a bell pepper sauce instead.
Ricotta Cheese: This creamy cheese gives structure. If you’re dairy-free, you can use cashew cream or tofu mixed with lemon juice for a similar creaminess.
Cheeses: Mozzarella melts beautifully, while Parmesan adds a savory punch. If you want to try something different, consider using goat cheese or a vegan cheese blend.
Herbs: Fresh herbs can elevate this dish. Instead of dried basil and oregano, chop fresh versions for a brighter flavor. If you prefer simpler options, Italian seasoning works too!
How Do I Roast Eggplant Perfectly?
Roasting eggplant is essential to achieve that tender, delicious base for your stackers. Here’s how to get it just right:
- Slice eggplants evenly (about ½-inch thick) to ensure they cook uniformly.
- Drizzle with olive oil generously but not excessively. Too much oil can make them greasy.
- Season well with salt and pepper—this enhances the flavor and helps draw out moisture.
- Roast at 400°F (200°C) until they’re golden and tender (about 20 minutes), flipping halfway to ensure even cooking.
This method helps prevent the eggplant from becoming soggy, making your stackers deliciously layered and enjoyable!
How to Make Pasta-less Lasagna Stackers
Ingredients You’ll Need:
For the Stackers:
- 2 large eggplants
- 2 cups marinara sauce (homemade or store-bought)
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Time Needed:
This recipe takes about 15 minutes to prep, plus 20 minutes for roasting the eggplant and 25 minutes for baking the stackers. In total, you’re looking at about an hour to complete this delicious and healthy dish!
Step-by-Step Instructions:
1. Prepare the Eggplant:
First, preheat your oven to 400°F (200°C). Slice the eggplants into about ½-inch thick rounds. Arrange them in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Pop them in the oven for about 20 minutes, flipping halfway through, until they are tender and have a nice, golden color.
2. Make the Cheese Mixture:
While your eggplant is roasting, grab a mixing bowl. Combine the ricotta cheese, egg, minced garlic, half of the Parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix it all together until it’s smooth and creamy!
3. Assemble Your Stackers:
Now it’s time to build your stackers! In a baking dish or on a baking tray, start by placing one roasted eggplant slice down. Add a spoonful of your ricotta mixture on top, then drizzle with some marinara sauce, and sprinkle with mozzarella cheese. Repeat this layering process to create two or three layers, finishing with another slice of eggplant on top.
4. Add More Sauce and Cheese:
Spoon any remaining marinara sauce over and around the stackers, making them extra saucy and delicious. Then, sprinkle the rest of your mozzarella and Parmesan cheese on top for an ooey-gooey finish!
5. Bake to Perfection:
Lower your oven temperature to 375°F (190°C) and place the assembly in the oven to bake for about 25 minutes. Keep an eye on it! You’ll know it’s ready when the cheese is melted, bubbly, and just starting to brown.
6. Serve and Enjoy:
Once out of the oven, let the stackers cool for a few minutes so they’re easier to handle. You can garnish with fresh parsley or basil if you’d like! Serve these warm with some extra marinara sauce on the side for dipping. Enjoy your delicious, low-carb pasta-less lasagna stackers!
Can I Use Other Vegetables Instead of Eggplant?
Absolutely! Zucchini or yellow squash are great alternatives if you’re not a fan of eggplant. Just slice them into similar thickness and follow the same roasting instructions!
How Can I Make This Recipe Dairy-Free?
You can substitute the ricotta cheese with cashew cream or a mixture of silken tofu blended with nutritional yeast and lemon juice for the right texture and flavor. Use dairy-free mozzarella for topping as well!
Can I Make Lasagna Stackers Ahead of Time?
Yes! You can prepare the stackers in advance, cover them tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re taken directly from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. You can reheat them gently in the oven or in the microwave, adding a splash of marinara sauce to keep them moist!
