No-Noodle Eggplant Lasagna

Delicious. I did follow some other reviewers recommendations and season the ricotta and egg mixture a bit with salt, pepper, and fresh basil. I also used our favorite marinara sauce rather than crushed tomatoes. It's really great, though and my whole family loved it. Reheats well too.

Wow that was awesome! Followed recipe except we substituted 16 oz spicy italian sausage rather than the 12 oz ground beef. They are pretty interchangeable on calories but the extra ounces added a few calories. However it was awesome.

This was a delicious recipe. I made a half recipe in an 8x8 pan. I subbed turkey for the beef because it needed to be used, and it was very flavorful. My husband found his serving to be very filling. We had a green salad with it and enjoyed every mouthful. Next time I will try freezing a pan as well.

I made this recipe and it tasted AMAZINGLY good. I made a few changes however. I seasoned the eggplant slices before baking them. I used my favorite tomato basil sauce, which has great flavor, instead of plain crushed tomatoes and even added more fresh basil. I flavored the ricotta cheese with more fresh basil and added salt and pepper. It is important to season each layer in a dish. At the end, I sprinkled freshly grated parmesan cheese to get a nice crust on top. My last layer was tomato sauce, not the ricotta mixture. Divine!!!!

This is a delicious dish. I made it exactly as directed. I froze half of it. When thawed and reheated, it tasted just like it was freshly made. I have made it twice. My husband is diabetic. When served with a large salad, this is a perfect meal!

Not bad. I liked the eggplant instead of the noodles but maybe I'll add more herbs and spices next time. Slightly bland to me but overall a good lasagna.