Eggplant Lasagna. The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey.
Classic 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 vegetable. People absolutely love the lasagna we make around here and there's only room for more. You can have Eggplant Lasagna using 9 ingredients and 9 steps. Here is how you cook it.
Ingredients of Eggplant Lasagna
- It's 3 of eggplants.
- Prepare 3 tbsp of olive oil.
- You need to taste of Salt and Pepper.
- You need 2 (15 oz) of cans pure tomato sauce.
- It's 2 of garlic cloves.
- It's 2 cups of whole milk ricotta cheese.
- You need 2 of eggs.
- It's 1 1/2 cups of shredded mozzarella cheese.
- It's 1/2 cup of freshly chopped basil (separated).
Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. The best eggplant to use in this lasagna recipe are the most tubular-shaped that. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.
Eggplant Lasagna instructions
- Preheat oven to 375F.
- Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper..
- Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!).
- Allow eggplant to cool. Meanwhile prepare your sauce..
- In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit..
- Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil..
- Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese..
- Bake at 375F for 15-20mins until cheese is melted on top and casserole is cooked through..
- Garnish with some finely minced basil on top..
Lay slices on a cooling rack and season with salt. Roasted Eggplant Lasagna "In this lasagna, eggplant slices take the place of the traditional noodles. Perfect if you're following a low-carb lifestyle." - KEEPERROX. Eggplant and Ground Beef Lasagna "Outstanding recipe—with or without the lasagna noodles!" - Lesley Carol. Low-Carb Turkey Quinoa Lasagna "This was a tasty dish.
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