EASY EGGPLANT LASAGNA | KITCHN
This cheesy, saucy, yet light lasagna uses eggplant slices in place of noodles for a perfect late-summer dinner.
Provided by Alexandra Shytsman
Categories Main dish Dinner Lasagna Pasta dish
Total Time 4500S
Prep Time 1200S
Cook Time 3300S
Yield 6
Number Of Ingredients 11
Steps:
- Line a rimmed baking sheet with parchment paper. Trim the 3 eggplants and slice lengthwise into 1/4-inch-thick planks. Arrange on the prepared baking sheet in a single layer and sprinkle liberally with the 1 teaspoon kosher salt. Let stand for 15 to 30 minutes. You should see tiny moisture bubbles on the eggplant’s surface. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400ºF.
- Pat the eggplant slices dry with paper towels to get rid of the moisture and salt. Lightly brush the eggplant with the 1 tablespoon olive oil. Roast until just starting to become pliable, 15 to 20 minutes. Meanwhile, beat the 1 egg in a medium bowl. Add the 15 ounces ricotta, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 1 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese. Stir to combine.
- Remove the eggplant from the oven. Reduce the oven temperature to 375ºF.
- Spread about 1/4 cup of the marinara sauce on the bottom on a 9 x 13-inch baking dish. Arrange about 6 eggplant slices on the sauce (it’s okay if they overlap a little). Dollop 1/3 of the ricotta mixture on top and gently spread it across the eggplant, followed by a thin layer of marinara. Repeat with 2 more layers of the eggplant, ricotta mixture, and marinara. After the final layer of marinara, sprinkle the lasagna with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Uncover and continue baking until the cheese is golden brown and bubbly, 15 to 20 minutes more. Let stand at least 15 minutes before serving. Garnish with parsley if desired.
Nutrition Facts : SaturatedFatContent 12.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 13.8 g, SugarContent 7.5 g, ServingSize Serves 6, ProteinContent 20.3 g, FatContent 22.7 g, Calories 337 cal, SodiumContent 694.5 mg, FiberContent 4.1 g, CholesterolContent 0 mg
VEGGIE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. —Mary Jane Jones, Williamstown, West Virginia
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 01 hours 10 minutes
Cook Time 01 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper; remove. In same skillet, saute shallots in oil until tender. In clean food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 496 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 37g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 29g protein.
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