Eggplant and salted ricotta lasagna

By the GetYourMacros team · 31 August 2026

A lightened version of the Sicilian classic using grilled eggplant and fresh tomato sauce.

• Time 30 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 50 g Pasta
• 200 g Eggplant
• 150 g Tomato passata
• 80 g Ricotta
• 15 g Parmesan
• 10 ml Extra virgin olive oil
• Fresh basil to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Slice the eggplant into thin rounds and grill them on a hot pan until tender.
2. Simmer the tomato passata in a pan with garlic and basil for 10 minutes.
3. Cook the pasta sheets in boiling water for half the time indicated on the pack.
4. In a bowl, mix the ricotta with a splash of water and half of the parmesan to make it creamy.
5. Spread a layer of tomato sauce on the bottom of a small baking dish.
6. Create layers of pasta, grilled eggplant, ricotta cream, and tomato sauce.
7. Top with the remaining parmesan and bake at 200°C for 15-20 minutes.
8. Let the lasagna rest for 5 minutes before serving for better consistency.

Tips

• Grilling the eggplant instead of frying significantly reduces the fat content without losing flavor.
• You can prepare this the night before and just bake it right before lunch.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.