EASY EGGPLANT LASAGNA - HOW TO MAKE VEGETARIAN EGGPLANT ...
This eggplant lasagna from Delish.com is cheesy and completely meat free.
Provided by Lena Abraham
Categories gluten-free low-carb vegetarian date night winter dinner
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. 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 salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper. In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan. Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.
VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER LASAGNE RECIPES
This wonderful aubergine lasagne keeps it simple with a few intensely delicious flavours – it has the same vibe as a Greek moussaka, but uses pasta rather than potatoes.
Total Time 1 hours 35 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/400ºF/gas 6.
- Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh.
- Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
- Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and aubergine, then crumble over the chilli and cook for 10 minutes.
- Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.
- Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.
- Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar.
- To layer up, spread a layer of tomato sauce across the base of an ovenproof dish. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of Cheddar.
- Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling.
- Pick over the remaining basil, drizzle lightly with extra virgin, then serve.
Nutrition Facts : Calories 397 calories, FatContent 26.8 g fat, SaturatedFatContent 10.5 g saturated fat, ProteinContent 16.5 g protein, CarbohydrateContent 23 g carbohydrate, SugarContent 8.7 g sugar, SodiumContent 0.9 g salt, FiberContent 1 g fibre
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Category Main dish, Dinner, Lasagna, Pasta dish
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Calories 337 cal per serving
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