Smoky Eggplant Kale Vegetarian Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEALTHY EGGPLANT AND KALE PARMESAN



Healthy Eggplant and Kale Parmesan image

All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 cloves garlic, minced
Kosher salt
One 28-ounce can no-salt whole tomatoes, crushed well by hand
1 small bunch curly kale, stripped from the stems and chopped (about 6 cups)
1 cup torn fresh basil leaves
1 cup almond flour
1/2 cup whole-wheat breadcrumbs
2 large egg whites
2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
Freshly ground black pepper
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Position 2 oven racks in the middle and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
  • Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil, bring to a simmer and cook until the sauce thickens, about 25 minutes.
  • Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy.
  • Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almond-breadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking sheets if the top one is browning too quickly.
  • Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Place the baking dish under the broiler until the cheese is melted and browned, about 1 minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley.

Nutrition Facts : Calories 440 calorie, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 900 milligrams, Carbohydrate 38 grams, Fiber 15 grams, Protein 23 grams, Sugar 12 grams

VEGETARIAN EGGPLANT LASAGNA



Vegetarian Eggplant Lasagna image

Vegetarian or not, you've got to try this one! I have even converted eggplant haters with this! It is SO good! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. Enjoy!

Provided by Kiwiwife

Categories     < 4 Hours

Time 1h10m

Yield 12-14 serving(s)

Number Of Ingredients 10

3 eggplants
1 (24 ounce) jar roasted red peppers, drained well and chopped
48 ounces newman's own socarooni spaghetti sauce
1 (8 ounce) package no-boil lasagna noodles
4 cups shredded mozzarella cheese
1 (7 ounce) container pesto sauce (butoni)
3/4 cup grated pecorino romano cheese
3 tablespoons butter
1/3 cup flour
2 1/2 cups milk

Steps:

  • Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
  • Put oven to bake at 350°F.
  • In large lasagna pan layer as follows:.
  • 1/3 spaghetti sauce.
  • 1/3 lasagna sheets.
  • 1/3 spaghetti sauce.
  • 1/2 the eggplant.
  • 1/2 the mozzarella.
  • 1/3 lasagne sheets.
  • remaining spaghetti sauce.
  • chopped red peppers.
  • remaining lasagna sheets.
  • remaining eggplant.
  • Spread Pesto over top layer of eggplant.
  • make white sauce as follows,.
  • melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.
  • Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.

SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA



Smoky Eggplant-Kale Vegetarian Lasagna image

This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike. Feel free to adjust the spices to your own taste. This recipe could be adapted to be vegan using vegan cheese.

Provided by nofussvegetarian

Categories     Vegetarian Lasagna

Time 1h35m

Yield 6

Number Of Ingredients 15

3 medium Chinese eggplants, cut into 1/2-inch rounds
1 tablespoon olive oil
2 cups sliced cremini mushrooms
1 yellow onion, chopped
3 cloves garlic
2 teaspoons dried basil
½ teaspoon cayenne pepper, or to taste
1 bunch kale, chopped
2 (14.5 ounce) cans no-salt-added crushed tomatoes
2 tablespoons tahini
salt and pepper to taste
1 (12 ounce) box no-boil lasagna noodles
1 (8 ounce) container smoked tofu, diced
3 cups shredded part-skim mozzarella cheese
½ cup bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Place eggplant slices evenly on the prepared baking sheet.
  • Bake in the preheated oven until tender, 5 to 7 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
  • Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
  • Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 67.5 g, Cholesterol 38.6 mg, Fat 18.3 g, Fiber 16.6 g, Protein 36.1 g, SaturatedFat 7.2 g, Sodium 542.3 mg, Sugar 13.1 g

SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA



Smoky Eggplant-Kale Vegetarian Lasagna image

This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike. Feel free to adjust the spices to your own taste. This recipe could be adapted to be vegan using vegan cheese.

Provided by nofussvegetarian

Categories     Vegetarian Lasagna

Time 1h35m

Yield 6

Number Of Ingredients 15

3 medium Chinese eggplants, cut into 1/2-inch rounds
1 tablespoon olive oil
2 cups sliced cremini mushrooms
1 yellow onion, chopped
3 cloves garlic
2 teaspoons dried basil
½ teaspoon cayenne pepper, or to taste
1 bunch kale, chopped
2 (14.5 ounce) cans no-salt-added crushed tomatoes
2 tablespoons tahini
salt and pepper to taste
1 (12 ounce) box no-boil lasagna noodles
1 (8 ounce) container smoked tofu, diced
3 cups shredded part-skim mozzarella cheese
½ cup bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Place eggplant slices evenly on the prepared baking sheet.
  • Bake in the preheated oven until tender, 5 to 7 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
  • Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
  • Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 67.5 g, Cholesterol 38.6 mg, Fat 18.3 g, Fiber 16.6 g, Protein 36.1 g, SaturatedFat 7.2 g, Sodium 542.3 mg, Sugar 13.1 g

More about "smoky eggplant kale vegetarian lasagna recipes"

10 BEST VEGETARIAN LASAGNA WITH EGGPLANT RECIPES
10-best-vegetarian-lasagna-with-eggplant image
2022-06-17 yellow squashes, extra-virgin olive oil, lasagna sheets, eggplant and 8 more Vegetarian Lasagna with Homemade Eggplant Bechamel Sauce SocraticFood pine nuts, ground nutmeg, ground pepper, salt, eggplants, …
From yummly.com


BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
best-vegetable-lasagna-recipe-cookie-and-kate image
Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of …
From cookieandkate.com


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA RECIPE - RECIPES.NET
2021-03-17 Stir in garlic, basil, and cayenne pepper. Add kale and cook for about 5 minutes more until wilted. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt …
From recipes.net
5/5 (1)
Category Pasta
Cuisine American
Total Time 1 hr 35 mins
  • Heat olive oil in a skillet over medium heat. Add the mushrooms and onion and cook for about 5 minutes until onions are soft and translucent.


ABSOLUTELY DELICIOUS VEGETARIAN EGGPLANT LASAGNA .. IT’S PALEO-LITE
2016-05-11 Toss the vegetables with the spices. Layer the ingredients into a 9 inch baking dish starting with the eggplant, then pasta sauce, then cheese, then zucchini and repeat until the dish is full. Save about a quarter of both cheeses to put on top of the dish. Cover with foil and bake in a 400 degree Fahrenheit oven for 35 minutes.
From smartfundiy.com


BEST VEGETARIAN LASAGNA RECIPES | MARTHA STEWART
2022-02-22 Escarole, Kale, White Bean, and Tomato Lasagna. View Recipe. A little different and altogether delicious, that's this vegetarian lasagna that just happens to also be gluten-free. Creamy cannellini bean puree stands in for the noodles and are layered with sautéed cremini mushrooms, wilted kale and escarole, spicy tomato sauce, and plenty of ...
From marthastewart.com


BEST VEGAN LASAGNA RECIPE - COOKIE AND KATE
2022-03-08 Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear. In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary.
From cookieandkate.com


KALE LASAGNA [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
2018-03-22 To Make the Bechamel Sauce: Melt the oil in a small saucepan, sprinkle in the flour, stirring constantly and add the dairy-free milk. Now add the bay leaf to the pot and bring the sauce to a boil ...
From onegreenplanet.org


DELECIOUS FOOD IMAGE INSPIRATION | SMOKY EGGPLANT KALE …
Smoky Eggplant Kale Vegetarian Lasagna Posted By: Aadhya Ellie 2020-07-28 daiquiri cocktail doberge cake recipe drunken shrimp recipe chinese drozdzowka polish yeast plum cake dan cake vanilla pound cake eggs florentine pizza curry risotto omurice recipe easy cream cheese frosting for cookies
From foodblast.netlify.app


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA | RECIPE | VEGETARIAN …
Mar 2, 2019 - This hearty vegetarian lasagna recipe, filled with smoked tofu, eggplant, and kale, may become a favorite in your home for vegetarians and meat eaters alike.
From pinterest.ca


LENTIL EGGPLANT LASAGNA | MINIMALIST BAKER RECIPES
2016-11-03 Lay a baking sheet on top and place something heavy on top to absorb excess moisture. Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive or grape seed oil. Bake in a 425 degree F oven for 13-15 minutes. Remove from oven and reduce oven heat to 375 degrees F (190 C).
From minimalistbaker.com


EASY EGGPLANT LASAGNA RECIPE (VEGETARIAN & LOW CARB) | THE ...
2020-10-09 Grab 1 or 2 large sheet pans and brush with a bit of extra virgin olive oil. Arrange the eggplant slices in one single layer. Roast in the oven at 400 degrees F for about 20 minutes or until the eggplant is soft and pliable. Make the filling. While the eggplant is roasting, put together the ricotta filling.
From themediterraneandish.com


CHEEZY KALE AND EGGPLANT LASAGNA - THE VEGAN COOKBOOK
Place kale in a pot, cover with water and boil for 45 minutes. Drain, allow to cool, then squeeze out all the moisture. Combine ricotta, mozzarella, Parmesan, chives, salt, black pepper in a bowl and mix well, then blend in the kale. Spread a layer of the eggplant sauce into the bottom of a deep baking dish. Add a layer of noodles on top of the ...
From thevegancookbook.net


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA RECIPE | THE EXCHANGE …
2019-11-22 Ingredients 3 medium Chinese eggplants, cut into 1/2-inch rounds 1 tablespoon olive oil 2 cups sliced cremini mushrooms 1 yellow onion, chopped 3 cloves garlic 2 teaspoons dried basil 1/2 teaspoon cayenne pepper, or to taste 1 bunch kale, chopped 2 (14.5 ounce) cans
From exchangebook.net


VEGETARIAN LASAGNA RECIPES: 26 OF THE BEST VEGGIE
2021-12-23 Asparagus-Pesto Lasagna. Portobello Mushroom Stacked Lasagna. Three-Cheese Zucchini Lasagna. Shenarri Freeman’s Vegan Lasagna. Polenta Lasagna with Creamy Mushroom Sauce. Spinach Lasagna. Tortilla Lasagna with Swiss Chard. Spinach-Artichoke Mini Lasagnas. Kale Lasagna Diavolo.
From vegetariantimes.com


THE BEST VEGETARIAN LASAGNA YOU’LL EVER SINK YOUR TEETH INTO
2019-01-30 Preheat your oven to 325ºF. Cook the noodles according to package directions, drain, rinse with cold water, and set aside. Bring a large pot of water to a boil. Place the kale in a steamer basket and lower into the water. Cook until wilted but still a bit crunchy, about 1 minute.
From foodal.com


EASY VEGETARIAN LASAGNA RECIPE | LIVE EAT LEARN
2022-03-11 Step 1: Prepare the veggies. First, heat olive oil in a large sauté pan over medium heat. Layer the pan with zucchini, garlic, eggplant, and pepper, and cook until the zucchini is slightly soft. This should take about 3-5 minutes. Then, add the spinach and cook, stirring constantly, until it is completely wilted down.
From liveeatlearn.com


HOW TO MAKE VEGETARIAN EGGPLANT LASAGNA - DELISH
2022-05-19 Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Pat …
From delish.com


SMOKY EGGPLANT, BABY KALE AND TOMATO WRAP
2015-05-02 Eggplant roasted with tamari and apple cider, mixed baby kale and diced tomato wrapped in warm, freshly made, whole wheat chapati. Wrap in a few rice paper rolls for a lighter version. Leave out the chapati, chop the roasted eggplant, double the greens, tomato and dressing for a light salad. For the chapati 1/2 cup […]
From howdoigovegan.com


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA - RECIPELER.COM
Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper. Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese ...
From recipeler.com


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA | RECIPESTY
1 bunch kale, chopped; 2 (14.5 ounce) cans no-salt-added crushed tomatoes; 2 tablespoons tahini; salt and pepper to taste; 1 (12 ounce) box no-boil lasagna noodles; 1 (8 ounce) container smoked tofu, diced; 3 cups shredded part-skim mozzarella cheese; ½ …
From recipesty.com


KALE AND EGGPLANT BAKED ZITI - COOK NOURISH BLISS
2015-09-24 Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the eggplant. Cook, stirring occasionally, until tender, about 6 to 8 minutes. Transfer the mixture to the large bowl with the pasta and set aside.
From cooknourishbliss.com


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA... - GREAT RECIPES BY …
See more of Great Recipes by Fabulous Cooks - Mardi's Amazing Funpagez on Facebook
From facebook.com


EASY VEGETARIAN KALE RECIPES - LOVE AND LEMONS
Butternut Squash Pasta with Chili Oil, Feta & Mint. Pumpkin French Toast. Sweet Potato Chili Fries
From loveandlemons.com


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA - VEGETARIAN LASAGNA …
1 bunch kale, chopped; 2 (14.5 ounce) cans no-salt-added crushed tomatoes; 2 tablespoons tahini; salt and pepper to taste; 1 (12 ounce) box no-boil lasagna noodles; 1 (8 ounce) container smoked tofu, diced; 3 cups shredded part-skim mozzarella cheese; ½ cup bread crumbs
From worldrecipes.org


EGGPLANT LASAGNA RECIPE - RECIPES.NET
2022-03-25 Add the beef to a skillet over medium-high heat and cook until browned (about 8 minutes). Stir in the marinara sauce and heat through. Add the egg (beat it before adding other ingredients), ricotta, 1 cup of the parmesan, 1½ cups of the mozzarella, the Italian seasoning, garlic powder, and some salt & pepper to a bowl and combine until smooth ...
From recipes.net


EASY VEGETARIAN SKILLET LASAGNA WITH KALE OLIVE PESTO
2016-04-26 Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook until it is brown and caramelized, about 10 minutes. Remove the pan from the heat. 2 tablespoons olive oil, 1 large onion. Add the can of tomatoes, honey, balsamic vinegar, garlic and ½ cup of water to the skillet and stir.
From theendlessmeal.com


VEGAN EGGPLANT LASAGNA - PURELYPOPE
In a bowl, mix together the vegan ricotta, oregano, basil, salt and pepper together. Get a 9×11 (approx.) baking dish and grease the bottom with avocado oil. Add a bit of your sauce mixture to coat the bottom of your pan. After the sauce, add a layer of eggplant. After the eggplant, add a 1/3 of the ricotta and 1/3 of the mozzarella mixture on ...
From purelypope.com


EASY VEGETARIAN LASAGNA
2021-11-01 First, start with the lasagna noodles. Most pans need 3 noodles for each layer. Then, add the veggie filling any any cheeses, like ricotta or cottage cheese. Repeat until you have done noodles, filling, sauce, and cheese three times. Top with your favorite mozzarella or parmesan cheese, and it is time to bake!
From vegetarianmamma.com


VEGAN LASAGNA WITH EGGPLANT & ZUCCHINI (KETO & LOW-CARB)
2021-09-29 So to assemble the lasagna, start by preheating the oven at 390˚F (200˚C) and greasing the lasagna baking dish (9 x 13 in.). Next, cover the bottom with a layer of marinara sauce and top that off with a layer of eggplant. Take ½ of the prepared Bolognese and spread that evenly then cover with a layer of courgettes.
From happyasayam.com


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA | PUNCHFORK
1 bunch kale, chopped; 2 (14.5 ounce) cans no-salt-added crushed tomatoes; 2 tablespoons tahini; 1 (12 ounce) box no-boil lasagna noodles; 1 (8 ounce) container smoked tofu, diced; 3 cups shredded part-skim mozzarella cheese; 1/2 cup bread crumbs; Salt and pepper to taste
From punchfork.com


WORLD'S GREATEST VEGETABLE LASAGNA! - GREEN KITCHEN STORIES
2010-01-04 Preheat the oven to 350°F. Start with a thin layer of tomato sauce, cover with a layer of lasagna noodles, a layer of lemon-ricotta, a layer of grilled vegetables, a layer of kale and a layer of tomato sauce. Repeat 2-3 times, top the last layer with the rest of the vegetables, the tomato sauce, the lemon-ricotta and the grated mozarella cheese.
From greenkitchenstories.com


BEST VEGETARIAN LASAGNA RECIPE - LOVE AND LEMONS
Instructions. Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft.
From loveandlemons.com


EGGPLANT LASAGNA - VEGETARIAN | LOW CARB | HEALTHY DINNER RECIPE
2021-01-29 Top with Mozzarella Cheese. lasagna layered in a baking tray with mozzarella cheese on top. Bake in a preheated oven, covered, at 350F or 180C for 15-20 minutes. After that, bake uncovered for 10 more minutes. Serve with chopped basil and parsley on top! close up of eggplant lasagna with layers.
From recipemagik.com


EASY VEGETARIAN EGGPLANT LASAGNA RECIPE - HEALTHY FITNESS MEALS
2020-09-14 Instructions. Heat the oven to 400°F. Grease a deep lasagna dish with a bit of oil and set aside. Line 2 large baking trays with parchment paper. Cut the ends of eggplants and slice into 0.5-inch discs. Lay the eggplant slices onto the prepared baking trays and sprinkle with salt and pepper.
From healthyfitnessmeals.com


EGGPLANT LASAGNA {VEGETARIAN LOW CARB RECIPE} - FEELGOODFOODIE
2021-10-03 Lightly grease a sheet of foil and cover lasagna, greased side down, with foil. Bake on middle rack until eggplant is softened and cheese is melted, 30 minutes. Remove foil. Preheat broiler to high and transfer lasagna to top rack. Broil until cheese is …
From feelgoodfoodie.net


SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA RECIPE - NEWSBREAK
2021-03-17 Full of flavors, this smoky and spiced vegetarian lasagna with mushrooms, eggplant, and kale is loved by both meat-eaters and vegetarians. Preheat the oven to 400 degrees F. Lightly grease a baking sheet. Place eggplant slices evenly on...
From newsbreak.com


PALEO EGGPLANT LASAGNA (VEGAN-FRIENDLY) - THE PALEO DIET®
2022-01-18 2 tbsp melted coconut oil. Instructions. Preheat the oven to 425°F and line a baking tray with parchment paper. Slice the eggplant the long way, into ½-inch slices. Brush both sides with 1 tablespoon of the olive oil. Set on the prepared baking tray and roast for 10 minutes. Flip and roast another 10 minutes.
From thepaleodiet.com


VEGETARIAN ROASTED EGGPLANT LASAGNA | HIGH PROTEIN VEGETARIAN …
2017-10-13 Instructions. Preheat oven to 425℉. Line two baking sheet pans with parchment paper. Arrange eggplant, kale and mushrooms on pan and drizzle with olive oil, salt and pepper. Roast in oven for 25 minutes. While vegetables are roasting; in a small bowl, mix together cottage cheese, eggs and 1/2 cup mozzarella cheese.
From loveandzest.com


SMOKY GRILLED EGGPLANT | MINIMALIST BAKER RECIPES
2018-09-25 Instructions. Slice the eggplant into 1/4-inch rounds and place on a baking sheet. Drizzle the coconut aminos and half the oil over eggplant and use a brush or your hands to massage into the eggplant. The oil helps prevent sticking while grilling, and the coconut aminos infuses flavor. Add all the spices to a small dish and mix to combine.
From minimalistbaker.com


VEGETARIAN MUSHROOM KALE LASAGNA ROLLS - SKINNYTASTE
2020-10-26 Preheat oven to 350F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish. Place kale in a food processor and pulse a few times until chopped. In a large skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes.
From skinnytaste.com


CROCKPOT VEGETARIAN & GLUTEN-FREE LASAGNA - HEIDI'S HOME COOKING
Put vegetables on cookie sheet and drizzle with oil and sprinkle with salt and pepper. Broil at 500 degrees for 5-8 minutes or until charred. Coat slow cooker with cooking spray and smear a small amount of marinara sauce in the bottom. Whisk together the cottage cheese and eggs. Dice the bell pepper and red onion.
From heidishomecooking.com


VEGETARIAN EGGPLANT LASAGNA RECIPE | GLUTEN-FREE + LOW FODMAP
2021-07-06 In a large skillet, heat the olive oil. Sauté the eggplant over medium-high heat until beginning to soften, about 8 minutes. Add the salt and red pepper flakes. Stir in the tomatoes, scrapping up any brown bits from the bottom of the pan. Sauté until the tomatoes have softened, about 3 minutes.
From feedmephoebe.com


Related Search