Vegetarian Eggplant Lasagna With Garlic Bechamel Sauce Recipes
VEGETARIAN EGGPLANT LASAGNA
Healthier Vegetarian Lasagna recipe made with added roasted eggplant, tomato sauce, cheesy white sauce, and then baked to golden perfection.
Provided by Rena
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- 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. Spray with cooking oil, then bake in the preheated oven for 10 minutes.
- In a bowl, whisk ricotta and milk. Add in the parmesan, stir well, and set aside.
Nutrition Facts : Calories 420 kcal, Carbohydrate 44 g, Protein 20 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 775 mg, Fiber 8 g, Sugar 14 g, ServingSize 1 serving
VEGETARIAN EGGPLANT LASAGNA WITH GARLIC BECHAMEL SAUCE
This lasagna is a fantastic vegetarian main course that is full of flavor. This recipe also reheats really well, but don't count on leftovers!
Provided by gartenfee
Categories Vegetarian Lasagna
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes to release the bitter juices. Pat dry with paper towels.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place eggplant on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven until browned, about 10 minutes. Flip and bake until browned on the other side, about 10 minutes more. Remove from oven and reduce oven temperature to 400 degrees F (200 degrees C). Grease a rectangular baking dish.
- While eggplant bakes, prepare bechamel sauce. Combine milk and garlic in a saucepan and bring to a boil. Remove from heat and set aside. Melt butter in a saucepan; stir in flour. Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes. Gradually pour hot milk through a sieve into the saucepan with the flour mixture; reserve garlic cloves. Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes. Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes. Stir in cream and season with salt and white pepper. Set aside.
- Crush reserved garlic cloves and sprinkle over baked eggplant. Season with basil and pepper.
- Reheat bechamel sauce over low heat, while stirring well. If it is too thick, add a small amount of milk.
- Pour a few tablespoons of the bechamel sauce into the bottom of the baking dish. Place a layer of lasagna noodles on top and cover with a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Continue layering until all lasagna noodles, eggplant, bechamel sauce, and mozzarella cheese are used up. End with a layer of lasagna noodles and sprinkle with remaining Parmesan cheese. Press down gently on the lasagna so noodles completely covered with bechamel sauce. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more. Remove from oven at let stand at least 10 minutes before serving.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.1 g, Cholesterol 87 mg, Fat 31.6 g, Fiber 10.8 g, Protein 25.9 g, SaturatedFat 16.9 g, Sodium 504.1 mg, Sugar 12.8 g
VEGETARIAN EGGPLANT LASAGNA
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
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.
VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE
Make and share this Vegetable Lasagna With a Thick Bechamel Sauce recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
- VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
- BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
- Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
- ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
- Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 430.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 89.9, Sodium 561.3, Carbohydrate 41.2, Fiber 2.6, Sugar 6, Protein 23
VEGETARIAN EGGPLANT LASAGNA WITH GARLIC BECHAMEL SAUCE
This lasagna is a fantastic vegetarian main course that is full of flavor. This recipe also reheats really well, but don't count on leftovers!
Provided by gartenfee
Categories Vegetarian Lasagna
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes to release the bitter juices. Pat dry with paper towels.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place eggplant on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven until browned, about 10 minutes. Flip and bake until browned on the other side, about 10 minutes more. Remove from oven and reduce oven temperature to 400 degrees F (200 degrees C). Grease a rectangular baking dish.
- While eggplant bakes, prepare bechamel sauce. Combine milk and garlic in a saucepan and bring to a boil. Remove from heat and set aside. Melt butter in a saucepan; stir in flour. Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes. Gradually pour hot milk through a sieve into the saucepan with the flour mixture; reserve garlic cloves. Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes. Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes. Stir in cream and season with salt and white pepper. Set aside.
- Crush reserved garlic cloves and sprinkle over baked eggplant. Season with basil and pepper.
- Reheat bechamel sauce over low heat, while stirring well. If it is too thick, add a small amount of milk.
- Pour a few tablespoons of the bechamel sauce into the bottom of the baking dish. Place a layer of lasagna noodles on top and cover with a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Continue layering until all lasagna noodles, eggplant, bechamel sauce, and mozzarella cheese are used up. End with a layer of lasagna noodles and sprinkle with remaining Parmesan cheese. Press down gently on the lasagna so noodles completely covered with bechamel sauce. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more. Remove from oven at let stand at least 10 minutes before serving.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.1 g, Cholesterol 87 mg, Fat 31.6 g, Fiber 10.8 g, Protein 25.9 g, SaturatedFat 16.9 g, Sodium 504.1 mg, Sugar 12.8 g
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