LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes
- Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
- Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
- When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.
- Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.
EGGPLANT LASAGNA
Layer this cheesy, saucy Eggplant Lasagna recipe from Food Network for a hearty vegetarian Italian meal.
Provided by Danny Boome
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
- Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
- In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
- Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.
- Preheat the oven to 400 degrees F.
- Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
- Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
EGGPLANT (AUBERGINE) AND GOAT CHEESE LASAGNETTE
This a recipe I changed slightly from a show called Season by Season with host Michael Chiarello. In the original recipe he only breads the eggplant with flour seasoned with pepper, but when I tried that it seemed too bland, so I coated them with the flour, dipped them in eggwhites, and coated them again with Italian breadcrumbs. It takes a little more time, but it is worth it! It tastes like it should come from a gourmet restaurant!
Provided by nsomniak6
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Directions for the Thick tomato sauce:.
- Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
- Add the bell pepper and sauté until brown, about 5 minutes.
- Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
- Add the onion and cook until brown, about 5 minutes.
- Add the tomato paste and stir to mix well.
- Add the tomatoes and their juice, the stock, and bay leaf.
- Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
- Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
- Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
- Directions for the lasgnette:.
- Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
- Preheat the oven to 375°F.
- Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
- Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
- Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
- Add more oil as necessary to maintain the oil at a depth of about 1 inch.
- Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
- Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
- Repeat the layering twice, beginning with eggplant and ending with chevre.
- Do not press down on the layers.
- Top with the remaining eggplant and then another thin layer of sauce.
- Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
- Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
- Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.
Nutrition Facts : Calories 1006.7, Fat 77.3, SaturatedFat 17.9, Cholesterol 37.2, Sodium 989.7, Carbohydrate 59.7, Fiber 10.1, Sugar 13.8, Protein 23.2
EGGPLANT LASAGNA
Provided by Food Network
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.
LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING
This delicious vegetarian lasagna uses a hearty roasted eggplant-ricotta filling.
Provided by Rachael Ray
Categories dinner,pasta,vegetarian
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚F. Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes.
- Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
- Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
- When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.
- Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.
- Cook's Note: Cool completely before storing in the refrigerator or freezer for a make-ahead meal. Bring to room temperature before reheating, covered, at 325 degrees F, 20 to 30 minutes. Uncover and bake an additional 10 to 15 minutes.
More about "eggplant lasagnette food"
SKILLET EGGPLANT LASAGNA IS THE ONE-POT DINNER YOU …
From camillestyles.com
5/5 (5)Category Nut-Free, VegetarianCuisine ItalianTotal Time 45 mins
HOW TO MAKE NO-NOODLE EGGPLANT LASAGNA | LIVE EAT …
From liveeatlearn.com
ITALIAN EGGPLANT LASAGNA | LASAGNE ALLA NORMA
From recipesfromitaly.com
ROASTED EGGPLANT AND SAUTéED GREENS LASAGNA - FOOD52
From food52.com
EGGPLANT LASAGNA RECIPE (CHEESY & LOW-CARB) | KITCHN
From thekitchn.com
ROASTED EGGPLANT LASAGNA - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
EASY EGGPLANT LASAGNA RECIPE | VEGETARIAN LASAGNA
From myculturedpalate.com
EGGPLANT LASAGNA | RICARDO
From ricardocuisine.com
EGGPLANT LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
LASAGNA RECIPES - FOOD, FRIENDS, AND RECIPE INSPIRATION
From allrecipes.com
ROASTED EGGPLANT LASAGNA WITH TURKEY - A SAUCY KITCHEN
From asaucykitchen.com
EGGPLANT LASAGNETTE ALLA PARMIGIANA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WHAT IS A LASAGNETTE? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
THIS VEGETARIAN LASAGNA IS BURSTING WITH SPRING VEGETABLES - THE …
From nytimes.com
EGGPLANT LASAGNA {VEGETARIAN LOW CARB RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
WHITE LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
EASY EGGPLANT LASAGNA RECIPE | LOW CARB & KETO DINNER IDEA
From diethood.com
LASAGNETTE ALLA PARMIGIANA - JOANNE WEIR
From joanneweir.com
NADIYA HUSSAIN'S CORONATION AUBERGINE - BBC TRAVEL
From bbc.com
EGGPLANT LASAGA RECIPE! | FEASTING AT HOME
From feastingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love