3 Cheese Eggplant Lasagna Food

RUSTIC THREE CHEESE LASAGNA

Steps:

• Turn your oven on to a broiler/grill setting and set the rack 6" away from the top.
• Slice the eggplants 1/2" thick, arrange on a baking sheets and lightly brush with olive oil or spray with a low calorie spray. Broil for 5-6 minutes on one side, turn the slices over brush with olive oil and broil for 4 minutes longer. Set aside.
• Turn the oven temperature to 350F/180C.
• Mix your Beef Ragu with tomato passata or crushed tomatoes in a medium bowl, season with more salt if needed. Take a ladleful of the sauce and spread on the bottom of a baking dish in a thin layer.
• Then lay your lasagna sheets in one layer, cover with more sauce and grated parmesan, then eggplant layer, reserving 3-4 slices for the top and parmesan, another pasta layer and sauce, finishing with the third layer of lasagna sheets and the sauce.
• Cover the top with torn mozzarella ball, grated smoked gouda, sliced tomatoes, reserved eggplant slices and basil leaves. Sprinkle remaining parmesan on top.
• Cover with tin foil and bake for 30 minutes, uncover and bake for 15-20 minutes longer till cheese is bubbly and golden. Let it stand for 15 minutes before cutting in squares.

THREE CHEESE EGGPLANT LASAGNA

Steps:

• Add about 2 tbsp. of olive oil to a large sauce on medium-high heat. Brown room temperature ground turkey, and cook all the way through. Once cooked, remove all but 2/3 of the fat drippings from the sauce pot.
• Add onion, celery, garlic, mushrooms, tomato paste, worcestershire sauce, rosemary, thyme, oregano, scallions, sugar, salt and black pepper to taste to the ground turkey and cover pot. Let cook on medium to medium-high heat for 5 minutes, or until the onion, celery and mushrooms become visibly softer.
• Add diced tomatoes, jar of tomato sauce, spinach, and any salt and pepper to taste. Bring to a boil on high heat, and then reduce to simmer for 15-20 minutes.
• While your sauce is simmering, pre-heat your oven to 375 degrees F.
• Cut eggplant into 1/4" slices lengthwise. Arrange on a baking sheet that has been oiled. Sprinkle salt and black pepper on top of eggplant and drizzle generously with olive oil. Do this to both sides.
• Roast eggplant in oven for about 15 minutes, flipping half way through. Oven temperatures may vary, so keep an eye on your eggplant to ensure the slices don't become overcooked.
• Remove eggplant from oven and reduce temperature to 350 degrees F.
• In a medium sized mixing bowl, mix ricotta cheese, grana padano and eggs.
• Once your sauce is done cooking, remove from heat and let cool for a couple of minutes. You can then begin assembling your eggplant lasagna. Start by adding a layer of meat sauce to the bottom of a large baking dish. Layer eggplant, ricotta cheese mixture, sauce, mozzarella cheese, and then repeat.
• Cover with aluminium foil and bake for 30-40 minutes. Optional: you can remove the foil for the last 10 minutes.
• Remove from oven, let cool for about 10 minutes, serve and enjoy!

THREE CHEESE VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
• In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
• In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
• In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
• Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

THREE CHEESE ZUCCHINI EGGPLANT LASAGNA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• To create breadcrumbs, add Gluten-Free Bread (3 slice) to baking sheet and bake for approximately 10 minutes or until well toasted, remove and allow to cool completely.
• Once cooled, use hands to break the bread to create small crumbs. While the bread is still on the baking sheet, add Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon), Garlic Powder (1/4 teaspoon), Onion Powder (1/4 teaspoon), Dried Thyme (1/4 teaspoon) and toss. Set aside.
• Slice Japanese Eggplant (2), Zucchini (3), and Sweet Potato (1) into thin layers.
• Spray two large baking sheets with coconut oil cooking spray and lay out eggplant, zucchini, and sweet potato in a single layer, overlapping if needed.
• Sprinkle all that with salt and pepper and bake at 425 degrees F (220 degrees C) for 15 minutes or until tender.
• While the veggies bake, add Onion (1 cup) and Garlic (2 clove) to a medium pan, cooking over medium heat for 2-3 minutes or until onions become translucent.
• Add Tomato (3 cup) and cook for another 3-4 minutes.
• Stir in Dried Parsley (1 tablespoon), Dried Basil (1 tablespoon) and Coconut Sugar (1 tablespoon) and cook for another 1-2 minutes.
• Remove onion and tomato mixture from heat, then stir in Parmesan Cheese (1/4 cup).
• Prepare a 9x13 baking dish with coconut oil cooking spray, then line bottom of dish with cooked eggplant, top with 1/3 tomato mixture, 1/3 Shredded Mozzarella Cheese (1 cup), and 1 ounce Light Aged Cheddar (3 ounce).
• Then layer zucchini and repeat the process. Finally layer sweet potatoes, and repeat process one more time using the last 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar.
• Top with bread crumbs and bake for 15 minutes. Top with Fresh Basil (to taste) and serve hot.

THREE-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

3-CHEESE EGGPLANT LASAGNA

Steps:

• Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.
• Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.
• Rinse eggplant slices with fresh water and pat dry with paper towels.
• Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
• Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.
• Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
• Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.
• Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
• Spoon cooled spinach and carrot mixture into ricotta mixture and combine.
• Preheat oven to 350 degrees F (175 degrees C).
• Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
• Place half the eggplant slices in a layer on top of tomato sauce.
• Spread half the ricotta cheese mixture on top of eggplant layer.
• Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
• Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.
• Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.

3-CHEESE ASPARAGUS LASAGNA

Steps:

• Bend asparagus spears gently to snap off tough end.
• Cut tender parts into 1" pieces.
• Wash under cold running water.
• Shake off excess water and place in microwaveable container.
• Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
• Drain and rinse under cold water, drain again.
• Set aside 1 1/2 cups asparagus tips.
• In saucepan, melt butter over medium heat.
• Gradually whisk in flour and cook, stirring constantly, for 1 minute.
• Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
• Remove from heat.
• Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
• Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
• Place 3 noodles in a 13x9 baking dish.
• Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
• Repeat layers 3 more times then top with final layer of noodles and sauce.
• Sprinkle with Parmesan cheese.
• Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
• Sprinkle reserved asparagus tips over top.
• Bake for an additional 5 minutes.
• Let sit for 10 minutes before serving.

GRILLED EGGPLANT LASAGNA WITH TOMATOES AND THREE CHEESES

Steps:

• Using an 8 x 11 inch baking dish (or a dish about tht size).
• Layer the eggplant with salt in a colander.
• Set the colander on a large plate for 20 minutes.
• Rinse the eggplant slices and pat dry.
• Drizzle the eggplant on both sides with oil.
• Cook on a grill, turning often, until cooked through.
• Remove from the grill and set aside.
• Set the over to 350 degrees.
• Rub the inside of the baking dish with oil.
• Layer as follows: Place several slices of eggplant in the dish.
• Add black pepper, 1/2 the basil, 1/2 the tomatoes, 1/3 of the Fontina, 1/3 of the mozzarella, 1/3 of the Romano.
• Continue layering in this way until you have made: 3 layers of eggplant and 2 layers of tomatoes.
• Sprinkle the top layer with the remaining cheese.
• Transfer the dish to the oven and bake for 40 to 45 minutes or until the cheese browns and the juices are bubbling at the edges.
• Serve at once.