EGGPLANT LASAGNA
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
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
MEAT AND EGGPLANT SAUCE LASAGNA
As lasagnas go, this takes just about as much time as any. It is a modified version of my grandmother's recipe, so that it includes more vegetables, including eggplant. You can add whatever vegetables you want to the meat sauce. I grabbed what was seasonal and on sale, but I imagine this would be good with some spinach, broccoli, or diced tomato. Also, consider some crushed red pepper if you like a spicy sauce. Not a fan of that myself, but it would add a nice heat if that is your thing. I don't like salty sauce, so you may find you want more salt if you do prefer it that way. My oven runs hot. If necessary, please adjust your baking time to make sure the lasagna is heated all the way through.
Provided by Nom
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 3h18m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onions start turning clear, 5 to 10 minutes. Add ground beef; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes. Fill the empty tomato can with water and pour into the sauce.
- Stir eggplant, zucchini, mushrooms, carrots, tomato puree, 2 tablespoons salt, basil, black pepper, oregano, and bay leaf into the sauce. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, until flavors are well blended, about 1 hour. Remove and discard bay leaf.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and lay the noodles out on paper towels to dry; remove and discard any broken pieces.
- Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of a large baking pan with the sauce. Layer noodles, ricotta mixture, sauce, mozzarella cheese, and a sprinkle of Parmesan cheese on top. Repeat layering until all used up. Cover the pan with aluminum foil.
- Bake in the preheated oven until bubbling furiously, 30 to 35 minutes. Uncover pan and increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is golden brown, 10 to 15 minutes more. Let lasagna sit for 10 to 15 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 46.2 g, Cholesterol 68.9 mg, Fat 14.6 g, Fiber 7 g, Protein 27.3 g, SaturatedFat 6.8 g, Sodium 1738.7 mg, Sugar 5.1 g
CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
SEPHARDIC MEAT AND EGGPLANT LASAGNA: MEGINAH
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 16 to 20 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. In a large frying pan, brown ground turkey and veal, approximately 10 minutes. Once brown, drain, then sprinkle 2 tablespoons of cinnamon onto mixture, and set aside. In another large frying pan, heat 1/4 cup olive oil and saute diced onions until browned. Add sliced mushrooms to onion mixture, and saute together with seasoning, pinch of salt and pepper, until cooked. Place cooked mixture in large bowl and set aside. Using the same frying pan (do not wash), add remaining 1/4 cup oil and saute with pinches of salt and pepper, diced eggplant and garlic, until soft. Add these ingredients to onions and mushrooms in the mixing bowl. Add minced parsley, salt, freshly ground pepper, and remaining 2 tablespoons of cinnamon. Add 2 cans of tomato sauce to vegetable mixture. Combine browned turkey and veal with vegetable mixture; adjust seasonings. Add 1/4-cup sugar or honey to taste, and set aside. Cover counter top with heavy-duty paper towels. Use 2 aluminum roasting pans, 1 for matzo-soaking process, and 1 for egg dipping process. Fill 1 large aluminum roasting pan halfway with almost boiling water. Add matzos, 1 at a time to this "bath" and soak until wet through, not falling apart, but pliable. Remove and lay on paper towels. Place more towels on top of matzos to soak up excess water, if necessary. Fill second large aluminum roasting pan with about 3 cartons of liquid eggs. (You will dip the softened matzos into egg mixture, 1 at a time as you layer.) Grease 2 (9-1/2 by 13 inch) glass baking dishes lightly with olive oil. Open remaining cans of tomato sauce, pour into mixing bowl, and set aside. Start layering in Pyrex baking dish. First with a thin amount of tomato sauce on bottom, then with 2 to 2 1/2 egg dipped matzos (these are used similarly to lasagna noodles), then with filling mixture, then several dollops of tomato sauce, continuing to repeat process until each baking dish uses 6 to 8 matzos. Finish with a layer of matzos brushed lightly with tomato sauce. Bake at 350 degrees F for 40 minutes, until top is firm and golden.
EGGPLANT BEEF LASAGNA
This lasagna recipe eliminates the pasta and uses eggplant instead. It's easy and delicious AND lower carb!
Provided by tamtamg
Categories Meat
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees, slice eggplant into ½ inch slices, coat with olive oil salt and pepper. Lie flat on cookie sheet and bake until tender (about 15 minutes).
- In small saucepan, sauté onion and garlic until tender. Add can crushed tomatoes with 1 tsp Italian seasoning. Simmer for about 10 minutes.
- Brown ground beef with 1 tsp greek seasoning, 1tsp Italian seasoning, add tomato sauce and stir through. Adjust with salt if needed.
- Reduce oven to 350 degrees. In 9x9 pyrex casserole dish, put layer of crushed tomato mixture and spread around on bottom, add layer of cooked eggplant, spread layer of ricotta cheese, add layer of beef, layer of mozzarella, and repeat all layers, ending with the layer of crushed tomatoes, topped by the parmesan cheese. Put in oven for 30 minutes until lightly browned on top. Let set for about 15 minutes before slicing. Delicious!
Nutrition Facts : Calories 739, Fat 43.9, SaturatedFat 21.1, Cholesterol 151, Sodium 962.3, Carbohydrate 42.1, Fiber 15.5, Sugar 12.8, Protein 49.1
EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE
Make and share this Eggplant Parmigiana and Italian Meats Casserole recipe from Food.com.
Provided by breezermom
Categories One Dish Meal
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside.
- Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside.
- Combine ground round, reserved drippings, tomatoes, and next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat 2 hours. Remove and discard bay leaves.
- Cut eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.
- Spread 1 1/2 cups tomato mixture in a 13x9x2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. Repeat layers.
- Top with mozzarella cheese strips.
- Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.
Nutrition Facts : Calories 811.3, Fat 57.4, SaturatedFat 21.5, Cholesterol 128, Sodium 1738.8, Carbohydrate 34, Fiber 6.4, Sugar 20.8, Protein 43
ITALIAN EGGPLANT-MEAT LASAGNA
Number Of Ingredients 17
Steps:
- Sprinkle eggplant heavily with salt and set aside for 20 minutes. In large skillet, sauté beef and remove with slotted spoon set aside. Pour off grease but do not remove bits stuck to skillet. Melt butter or margarine in same skillet sauté onions, carrot, green pepper, celery, and garlic for 10 minutes or until limp. Add meat, tomato sauce, parsley, basil, oregano, salt, and pepper to taste. Simmer for 15 minutes, covered. Rinse salt from eggplant and press out liquid. Brush slices with olive or vegetable oil and place on greased broiler pan broil about 4 inches from heat until golden brown. Sprinkle lightly with salt and pepper. Turn and brush with oil broil other side in same manner. Assemble in greased 9 x 13-inch casserole. Place a third of the eggplant in first layer, slightly overlapping follow with a third of the meat sauce, a third of the mozzarella, and half of the pepperoni repeat layers until all ingredients are used, ending with mozzarella on top. Cover with foil bake in preheated 350° F oven for 30 minutes or until heated through and cheese has melted.
Nutrition Facts : Nutritional Facts Serves
More about "italian eggplant meat lasagna recipes"
ITALIAN EGGPLANT LASAGNA | LASAGNE ALLA NORMA - RECIPES …
From recipesfromitaly.com
5/5 (7)Total Time 40 minsCategory Lasagna RecipesCalories 392 per serving
- In a sauce pan pour the tomato passata, add two cloves of garlic, 2/3 basil leaves and a pinch of fine salt to taste. Cook over low heat for 10 minutes. The tomato sauce have to be quite runny. So if you see that it’s too thick add some water. That’s necessary to bake lasagna noodles. When ready, turn off the heat and set aside.
- After washing and drying the eggplants, slice them lengthwise. Make some slices about 1 cm (half an inch) thick. Then cut the ends of the eggplant into cubes (the first and last slice).
- Fry the eggplant in plenty of extra virgin olive oil, both the slices and the cubes. Fry them to a temperature of 170° C (340 F). Do not exceed the recommended temperature: check with a kitchen thermometer. Drain with a skimmer and place them on kitchen paper to absorb the excess oil. Set aside
- Place the fresh ricotta in a bowl. Add two or three tablespoons of tomato sauce and mix everything until you get a reddish, homogeneous and thick cream. Set aside.
EGGPLANT GROUND BEEF - THERESCIPES.INFO
From therecipes.info
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
From cookieandkate.com
GLUTEN FREE EGGPLANT LASAGNA STYLE RECIPE
From glutenfreeandmore.com
EGGPLANT LASAGNA BY ITALIAN GRANDMA - ALL INFORMATION ABOUT …
From therecipes.info
LOW FAT EGGPLANT LASAGNA RECIPE - MOM FOODIE
From momfoodie.com
LASAGNE AL FORNO (ITALIAN BEEF LASAGNA) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
EGGPLANT LASAGNA WITHOUT NOODLES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA WITHOUT NOODLES
From wellplated.com
20 EGGPLANT RECIPES FOR THE WEEKEND - LA CUCINA ITALIANA
From lacucinaitaliana.com
EGGPLANT LASAGNA - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY EGGPLANT LASAGNA RECIPE (VEGETARIAN & LOW CARB) | THE ...
From themediterraneandish.com
EGGPLANT LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
CLASSIC EGGPLANT LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
ITALIAN VEGETARIAN LASAGNA RECIPE - PILLSBURY.COM
From pillsbury.com
LASAGNA WITH EGGPLANT RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
CLASSIC EGGPLANT LASAGNA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
ITALIAN EGGPLANT-MEAT LASAGNA: THE BEST ITALIAN EGGPLANT-MEAT …
From dvo.com
NEAPOLITAN LASAGNA AUTHENTIC RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
ITALIAN RECIPE: EGGPLANT AND GROUND BEEF LASAGNA BY BETHANY T. – …
From redcipes.com
EGGPLANT LASAGNA | THE RECIPE CRITIC
From therecipecritic.com
RUSTIC THREE CHEESE EGGPLANT LASAGNA - VIKALINKA
From vikalinka.com
EGGPLANT LASAGA RECIPE! - FEASTING AT HOME
From feastingathome.com
EGGPLANT AND GROUND BEEF LASAGNA - ITALIAN
From worldrecipes.org
CHEESY EGGPLANT LASAGNA - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
LASAGNA WITH EGG NOODLE - THERESCIPES.INFO
From therecipes.info
ROASTED EGGPLANT & ZUCCHINI LASAGNA – A SIMPLE PALATE
From asimplepalate.com
VALERIE BERTINELLI’S BEST ITALIAN RECIPES, FROM LASAGNA TO CANNOLI
From foodnetwork.ca
BAKED EGGPLANT PARMESAN LASAGNA RECIPE (VEGETARIAN) - COOKIN' …
From cookinwithmima.com
MR FOOD EGGPLANT RECIPES - THERESCIPES.INFO
From therecipes.info
EGGPLANT LASAGNA VEGAN - THERESCIPES.INFO
From therecipes.info
EGGPLANT LASAGNA WITH SPICY ITALIAN SAUSAGE MEAT SAUCE
From savorthebest.com
EASY VEGETARIAN EGGPLANT LASAGNA RECIPE WITH MUSHROOMS
From simpleitaliancooking.com
GRANDMA’S BEST LASAGNA RECIPE - THE PROUD ITALIAN
From theprouditalian.com
A DELICIOUS RECIPE FROM A FRIEND FOR EGGPLANT LASAGNA
From perfectlyprovence.co
RECIPES - EGGPLANT LASAGNA - HALLMARK CHANNEL
From hallmarkchannel.com
VEGETABLE LASAGNA | ITALIAN FOOD FOREVER
From italianfoodforever.com
LENTIL EGGPLANT LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EGGPLANT LASAGNA {VEGETARIAN LOW CARB RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love