Eggplant Lasaga Recipe Feasting At Home

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EGGPLANT LASAGNA



Eggplant Lasagna image

It is a delicious lasagna using eggplant instead of pasta.

Provided by GENKIANNA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
  • Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
  • Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
  • Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
  • Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  • Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY



Low-Carb Eggplant Lasagna Recipe by Tasty image

Here's what you need: large eggplants, sea salt, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, large egg, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, italian seasoning

Provided by Crystal Hatch

Categories     Dinner

Yield 12 servings

Number Of Ingredients 12

2 large eggplants
1 teaspoon sea salt, plus more to taste
olive oil, to taste
5 cloves garlic, minced
½ teaspoon red pepper flakes
28 oz crushed san marzano tomato, 2 can
6 leaves fresh basil, thinly sliced, plus more for garnish
1 large egg
15 oz ricotta cheese, 1 container
2 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
2 teaspoons italian seasoning

Steps:

  • Preheat the oven to 375°F (190°C).
  • Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
  • Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
  • Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
  • In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
  • In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
  • Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
  • Bake for 45 minutes, until cheese is fully melted.
  • Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
  • Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
  • Serve garnished with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, Sugar 6 grams

EGGPLANT AND GROUND BEEF LASAGNA



Eggplant and Ground Beef Lasagna image

I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Provided by Bethany T.

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 8

9 lasagna noodles
½ pound ground beef
1 onion, chopped
4 fresh mushrooms, sliced
2 cloves garlic, crushed
2 (14.5 ounce) cans Italian-flavored crushed tomatoes
1 eggplant, peeled and thinly sliced
2 cups mozzarella and cheddar cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease the bottom and sides of 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
  • Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
  • Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
  • Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
  • Layer noodles on top of sauce.
  • Spread a thin layer of sauce on top of noodles.
  • Place a layer of eggplant slices on top of noodle and sauce layer.
  • Sprinkle about one-fourth of the cheese on top of eggplant slices.
  • Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
  • Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.3 g, Cholesterol 35.4 mg, Fat 9.7 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 338.9 mg, Sugar 4.4 g

ROASTED EGGPLANT LASAGNA



Roasted Eggplant Lasagna image

In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.

Provided by KEEPERROX

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 6

Number Of Ingredients 13

1 large eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 tablespoons olive oil, or as needed
1 (16 ounce) container ricotta cheese
2 cups shredded Italian cheese blend
1 egg
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 ½ cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices part-skim mozzarella cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
  • Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
  • Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
  • Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 21.7 g, Cholesterol 102 mg, Fat 26.9 g, Fiber 7.1 g, Protein 29.8 g, SaturatedFat 14.2 g, Sodium 1178.7 mg, Sugar 7.6 g

EGGPLANT LASAGNA



Eggplant Lasagna image

A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won't miss the pasta!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h30m

Number Of Ingredients 14

2 large eggplants (sliced lengthwise 3/4-inch thick (about 8 slices))
3 1/2 tablespoons extra virgin olive oil (divided)
1 ½ teaspoons kosher salt (divided)
½ teaspoon black pepper (divided)
16 ounces sliced cremini (baby bella) mushrooms
3 cloves garlic (minced)
1/2 teaspoon dried oregano
1 (24-ounce) can prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor)
1 (15-ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach (thawed with excess water squeezed out)
1/2 cup grated Parmesan (divided)
1 large egg
1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
2 tablespoons chopped fresh basil (thyme, or parsley)

Steps:

  • Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
  • Arrange sliced eggplant in a single layer on the 2 sheet pans-if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
  • Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans' positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
  • Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
  • In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
  • Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.

Nutrition Facts : ServingSize 1 serving, Calories 224 kcal, Carbohydrate 14 g, Protein 12 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 47 mg, Fiber 5 g, Sugar 7 g

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 14

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

Steps:

  • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
  • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
  • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
  • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
  • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
  • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
  • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable.

Provided by Sylvia Fountaine| Feasting at Home

Categories     main

Time 1h45m

Yield 8

Number Of Ingredients 31

3 large eggplants (about 3 lbs)
1 teaspoon salt
2 tablespoons olive oil, spray olive oil or ghee
----
1 tablespoon olive oil
one onion, diced
4-8 garlic cloves, rough chopped
6 ounces baby spinach, about 2 extra-large handfuls
Salt and pepper to taste ( 1/4 teaspoon each)
---
16-ounce tub of whole milk ricotta (or sub tofu ricotta)
1 large egg
1/4 cup chopped basil
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
--
24-ounce jar marinara sauce, about 3 cups
8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles)
1- 1 1/2 cups grated mozzarella (or meltable vegan cheese)
1/4- 1/3 cup pecorino (or parm, but I like pecorino better here)
1/4-1/2 teaspoon chili flakes (optional)
1 large garlic clove
1/4 cup toasted almonds, pinenuts or smoked almonds
1/2 cup packed basil leaves
1 cup packed arugula
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/3-1/2 cup light flavored olive oil (make sure oil is not bitter)
1/4 teaspoon salt (if your almonds are heavily salted, use salt to taste.)
1/4 cracked pepper

Steps:

  • Preheat oven to 400 F
  • Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!
  • While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, turn heat off.
  • In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.
  • Spray or brush a 9×13 baking dish (or 12-inch round baking dish) with olive oil. Place 3/4 cup marina sauce on the bottom, or enough to cover the bottom. Place the no-boil lasagna noodles over top. Spread another thin layer of marinara over the pasta, or just enough to lightly coat. Add half the roasted eggplant, overlapping a little if need be. Dot with half of the ricotta mixture. Spoon all of the wilted spinach mixture over top evenly. Sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add another layer of pasta sheets. Lightly cover with 3/4 cup marinara (you'll need one more layer of marinara for the top, so if it looks like you could run out, water this down a bit here.) Next add the remaining eggplant, overlapping if need be. Smother with the remaining marinara sauce and spoon the remaining ricotta in fluffy dollops over the top. Sprinkle with a few chili flakes, 1/2 cup mozzarella cheese and 1/8 pecorino.
  • Cover with foil (if your lasagna comes to the top edge of the baking dish, cover with parchment first and then with foil) and bake in a 375 F oven for 45-50 minutes, uncover and bake 10-20 more minutes, until golden and bubbling.
  • While it is baking make the Arugula Pesto - place everything in food processor and pulse until combined, but not too smooth. Add more oil, to make it looser if you like, or less to make it thicker.
  • The lasagna is done when it is golden, bubbling and slightly puffed in the center.
  • Let it rest 5 minutes before serving, dot it with Arugula pesto or serve it on the side.

Nutrition Facts : Calories 371 calories, Sugar 9.5 g, Sodium 722.7 mg, Fat 19.9 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 33 g, Fiber 8.4 g, Protein 16.8 g, Cholesterol 70.7 mg

EGGPLANT LASAGNA



Eggplant Lasagna image

Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna recipe.

Provided by My Food and Family

Categories     Lasagna Recipes

Time 1h15m

Yield 9 servings

Number Of Ingredients 9

1/4 cup olive oil
1 eggplant, peeled, chopped
1/2 cup super duper chopped onions
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3 cups POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
9 lasagna noodles, cooked

Steps:

  • Heat oven to 350°F.
  • Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
  • Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
  • Layer 1/3 each of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
  • Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

ROASTED EGGPLANT LASAGNA



Roasted Eggplant Lasagna image

With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 20

1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 cup olive oil
3 tablespoons minced fresh basil, divided
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2/3 cup pitted Greek olives, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
1 bay leaf
1/8 teaspoon ground nutmeg
5 tablespoons grated Parmesan cheese, divided
2 tablespoons shredded Asiago cheese
3/4 cup shredded part-skim mozzarella cheese
6 no-cook lasagna noodles

Steps:

  • Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 344 calories, Fat 22g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 590mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

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From pinterest.co.uk


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Step 3. Stir together ricotta and eggs in a small bowl. Step 4. Spread 1/2 cup meat sauce in bottom of a greased 13- x 9-inch glass baking dish. Arrange 3 pieces of eggplant in a single layer over sauce. Top with 3/4 cup meat sauce, 1/2 cup ricotta mixture, and 4 ounces of …
From myrecipes.com


EGGPLANT LASAGNA - DINNER AT THE ZOO
2020-06-10 Instructions. Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray. Trim the stem end from the eggplants. Cut the eggplants lengthwise into 1/2 inch thick slices. Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper.
From dinneratthezoo.com


EGGPLANT LASAGNA RECIPES | ALLRECIPES
Jewish Eggplant Lasagna. 34. This is a yummy and easy Jewish eggplant lasagna! Preparation can be done ahead of time, refrigerated and baked later in the day. Various colored peppers can be used to make the dish more attractive. By Melissa Rand.
From allrecipes.com


EGGPLANT LASAGNA {VEGETARIAN LOW CARB RECIPE} - FEELGOODFOODIE
2021-10-03 Preheat oven to 400°F and place one rack in the middle of the oven and one rack in the upper third. Line two baking sheets with a cooling rack. Place eggplant slices on racks and season generously with salt. Let sit 15 minutes, then dab excess moisture with a paper towel.
From feelgoodfoodie.net


ROASTED EGGPLANT WITH ZAATAR | FEASTING AT HOME
2017-06-08 Served with: 2 cups cooked rice or grains ( freekeh, farro, quinoa) 1 – 2 cups fresh chopped veggies- tomato, cucumber, radish, grated carrot or beets your choice of tahini sauce, plain yogurt, or tzatziki other options- Italian parsley, kalamata olives, aleppo chili flakes, feta or goat cheese ...
From feastingathome.com


EGGPLANT LASAGNA | RECIPE | VEGETARIAN RECIPES DINNER HEALTHY, …
Nov 13, 2020 - Cozy vegetarian Eggplant Lasagna made roasted eggplant & no-boil noodles. Easy, delicious- vegan, GF & keto-adaptable. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


A DELICIOUS RECIPE FROM A FRIEND FOR EGGPLANT LASAGNA
Bake for 15 minutes; remove from oven and set aside. Reduce oven to 350˚F. Meanwhile, cook lasagna noodles for 2 minutes; rinse in cold water and set aside to dry on paper towels. Mix the mozzarella and Asiago cheeses together in a bowl; set aside. Lightly coat the bottom of the buttered baking dish with 1/2 cup tomato sauce.
From perfectlyprovence.co


EGGPLANT LASAGNA - THE BEST EGGPLANT RECIPE! - HOME
2021-07-22 Sprinkle about 1/2 teaspoon of kosher salt in the bottom of a 9×13 inch baking pan. Place a single layer of eggplant slices in the pan. Sprinkle a little salt on each piece of eggplant. Add another layer of eggplant. Sprinkle with salt. Repeat the layers off eggplant and salt until all of your eggplant slices are in the pan and lightly salted.
From cosmopolitancornbread.com


SKILLET EGGPLANT LASAGNA - SMELLS LIKE HOME
2012-10-15 02. Heat 2 tablespoon of the oil in a 12-inch ovensafe skillet over medium-high heat. Add the eggplant and cook until well browned and tender, about 10 minutes, stirring occasionally and scraping the bottom of the pan as needed with a wooden spoon. Return the eggplant to the bowl. 03.
From smells-like-home.com


VEGAN EGGPLANT LASAGNA - SIMPLE VEGAN BLOG
2018-09-12 Preheat the oven to 400ºF or 200ºC. I used a 9 1/4″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want. Spread a thin layer of marinara sauce on the bottom of a baking or casserole dish. Top with a layer of eggplant slices (see photo).
From simpleveganblog.com


EASY VEGETARIAN EGGPLANT LASAGNA – NORTHRICHLANDHILLSDENTISTRY
2022-03-18 Easy Vegetarian Lasagna Recipe + Eggplant & White Sauce. Step 1: Vegetarian lasagna eggplant. Start with the eggplant. Wash and dry it. Cut it into thin slices with an efficient knife. Pour olive oil into a pan so that a thin layer covers the surface. Turn on the stove with medium fire, wait a bit for the oil to …
From northrichlandhillsdentistry.com


EGGPLANT LASAGNA | RECIPE | VEGETARIAN RECIPES DINNER HEALTHY, …
Dec 6, 2020 - Cozy vegetarian Eggplant Lasagna made roasted eggplant & no-boil noodles. Easy, delicious- vegan, GF & keto-adaptable. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.com.au


EGGPLANT LASAGNA | RECIPE | VEGETARIAN RECIPES DINNER HEALTHY, …
Produce. 2 large handfuls 6 ounces baby spinach. 1 cup Arugula, packed. 1/4 cup Basil. 1/2 cup Basil, packed leaves. 1/4 tsp Chili flakes. 3 Eggplants (about 3 …
From pinterest.com.au


TOP 46 THE BEST EGGPLANT LASAGNA RECIPE - RECIPESLIST.NET
The Best Eggplant Lasagna Recipe with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. Home › Find Recipes › Images › Videos ... Classic Eggplant Lasagna - The Stay at Home Chef. 7. Eggplant Lasagna Recipe | Danny Boome | Food Network. 8. Eggplant Lasagna - The BEST Eggplant Recipe!
From recipeslist.net


EGGPLANT LASAGNA | RECIPE | BITTERS RECIPE, SPICE RECIPES, BITTERS ...
Mar 12, 2021 - Cozy vegetarian Eggplant Lasagna made roasted eggplant & no-boil noodles. Easy, delicious- vegan, GF & keto-adaptable. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


BAKED EGGPLANT PARMESAN LASAGNA RECIPE | BUDGET EARTH
2014-09-17 Spray cooking spray over prepared slices. Bake in oven for 10 minutes and then flip them over. Bake for another 10 minutes. Remove from oven and let cool. Lower oven temp to 375 degrees. Combine ricotta, cottage cheese, 1 cup mozzarella, 3 tablespoons parmesan, oregano, basil and egg white in bowl. Mix well.
From budgetearth.com


CHEESY EGGPLANT LASAGNA - CRUNCHY CREAMY SWEET
2019-09-09 Set aside. Preheat oven to 375 degrees F. Spread a thin layer of sauce on the bottom of a 13" x 9" dish. Place 6 eggplant slices on top. Spread 1/2 of ricotta mixture on top of eggplant. Sprinkle 1/3 of mozzarella cheese on top. Repeat the layer. On the third layer of …
From crunchycreamysweet.com


PIN ON VEGETARIAN RECIPES
Mar 4, 2021 - A simple vegan Moroccan Quinoa Salad with blood oranges, almonds, olives, mint and a blood orange vinaigrette. Can be made ahead!
From pinterest.com


HOW TO MAKE THE MOST AMAZING EGGPLANT LASAGNA | THE STAY AT …
The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy...
From youtube.com


EGGPLANT MEAT LASAGNA RECIPE EASY | DEPORECIPE.CO
Eggplant Meat Lasagna Recipe Easy. Eggplant lasagna dinner at the zoo eggplant lasagna delicious low carb without noodles lasagna beef and eggplant christine s recipes easy chinese delicious classic eggplant lasagna recipe unicorns in the kitchen
From deporecipe.co


EGGPLANT LASAGNA NOODLES – NORTHRICHLANDHILLSDENTISTRY
2022-03-19 Eggplant Lasaga Recipe! – Feasting At Home. Nov 13, 2020 · Place 3/4 cup marina sauce on the bottom, or enough to cover the bottom. Place the no-boil lasagna noodles over top. Spread another thin layer of marinara over the pasta, or just enough to lightly coat. Add half the roasted …
From northrichlandhillsdentistry.com


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