Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, eggplant lasagna. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Lasagna is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Eggplant Lasagna is something which I have loved my whole life. They’re fine and they look wonderful.
This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. This KETO eggplant lasagna recipe is quick and easy to make! 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.
To get started with this particular recipe, we have to first prepare a few components. You can cook eggplant lasagna using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Eggplant Lasagna:
- Make ready 3 eggplants
- Take 3 tbsp olive oil
- Make ready to taste Salt and Pepper
- Make ready 2 (15 oz) cans pure tomato sauce
- Get 2 garlic cloves
- Prepare 2 cups whole milk ricotta cheese
- Take 2 eggs
- Prepare 1 1/2 cups shredded mozzarella cheese
- Take 1/2 cup freshly chopped basil (separated)
Try this easy vegetarian eggplant lasagna recipe (it's totally grain and gluten-free)! It was a success, and so this Eggplant Lasagna was born! And boy, was it worth the extra time spent experimenting in. Satisfying, healthy eggplant lasagna with lentil marinara.
Steps to make Eggplant Lasagna:
- 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.
And boy, was it worth the extra time spent experimenting in. Satisfying, healthy eggplant lasagna with lentil marinara. This eggplant lasagna from Delish.com is cheesy and completely meat free. This hearty dinner clocks in somewhere between lasagna and eggplant parm, and we're here for it. Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant.
So that is going to wrap this up with this exceptional food eggplant lasagna recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
