EGGPLANT & ZUCCHINI LASAGNA
Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy and sure to please vegetarians and omnivores alike. Grab a fork and dig in.
Provided by Bertolli
Time 1h10m
Yield X
Number Of Ingredients 8
Steps:
- 1 Heat oven to 400°F. Arrange zucchini and eggplant slices on 2 lightly oiled baking sheets, overlapping if necessary. Drizzle with additional oil. Bake 12 min. or until tender. Pat dry.
- 2 Mix ricotta, egg and 2 tablespoons Parmesan in bowl.
- 3 Spread ½ cup sauce in bottom of 8x8-inch baking dish. Top with 1/3 each of the eggplant and zucchini slices, ½ cup sauce, ½ the ricotta mixture and 2/3 cup mozzarella. Repeat layers. Top with remaining eggplant and zucchini, sauce and Parmesan. Cover with foil.
- 4 Bake 30 min. Remove foil and top with remaining mozzarella. Bake 10 min. or until bubbly. Let stand 10 min. before serving.
ROASTED ZUCCHINI AND EGGPLANT LASAGNA
From "The Make Ahead Cook" from America's Test Kitchen. This needs an 8 hr rest and can be made up to 24 hrs ahead. Resting time is not included in the prep time
Provided by duonyte
Categories One Dish Meal
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
- Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
- Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
- Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Stir in remaining garlic and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
- Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
- Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
- Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
- Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
- Repeat layering of noodles, veggies, sauce and cheeses two more times.
- Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
- Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
- Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
- Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
- Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
- Let cool ten minutes, and serve.
Nutrition Facts : Calories 358.8, Fat 23, SaturatedFat 9.4, Cholesterol 46.1, Sodium 630, Carbohydrate 22.5, Fiber 7.1, Sugar 7.9, Protein 19.7
ROASTED EGGPLANT & ZUCCHINI LASAGNA
Eggplant zucchini lasagna, a vegetable-based lasagna with the simplest ingredients; roasted eggplant & zucchini, rich tomato sauce, Italian cheese blend, and lots of fresh herbs. It's rich in flavor, easy to make, and you won't miss using pasta noodles at all!
Provided by Bethany
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 425F.
- Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces - either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
- Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
- Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
- How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
- Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!
Nutrition Facts : ServingSize 1 piece, Calories 147 kcal, Carbohydrate 11.2 g, Sugar 6.5 g, Protein 10.4 g, Sodium 285.4 mg, Fat 7.6 g
ROASTED EGGPLANT & ZUCCHINI LASAGNA
A blend of roasted veggies-from eggplant and zucchini to garlic and peppers-gives this farmers' market lasagna a hearty appeal.
Provided by My Food and Family
Categories Dairy
Time 2h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Set aside. Toss whole peppers, onions and garlic with 1/4 cup dressing; spread into 1 prepared pan. Toss eggplant and zucchini with remaining dressing; spread into remaining pan. Bake 25 min., stirring gently after 15 min. Cool.
- Reduce oven temperature to 350°F. Remove and discard skins and seeds from peppers; chop peppers and garlic. Combine vegetables; set aside. Mix Neufchatel, cottage cheese and egg until blended. Place 3 noodles on bottom of 13x9-inch pan sprayed with cooking spray; cover with layers of half each Neufchatel mixture, vegetable mixture and mozzarella. Repeat layers. Cover with foil.
- Bake 35 min. Remove foil; bake 10 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
More about "eggplant zucchini lasagna food"
EGGPLANT ZUCCHINI LASAGNA - DISHING OUT HEALTH
From dishingouthealth.com
Ratings 17Calories 335 per servingCategory Dinner, Vegetarian
- Cut eggplant and zucchinis crosswise into 1/2-inch think slices. Arrange eggplant slices in a single layer on one of the prepared baking sheets, avoiding any overlap. Place zucchini slices on other baking sheet, and add tomatoes to any open space that remains. Lightly coat all vegetables in cooking spray, and season evenly with salt and pepper.
- Place pan with eggplant on lower rack and pan with zucchini on upper rack and roast until eggplant is browned and tomatoes are lightly blistered, about 28 to 30 minutes, flipping eggplant once halfway through.
ZUCCHINI EGGPLANT LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (29)Calories 216 per servingServings 12
- Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
- Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
10 BEST ZUCCHINI EGGPLANT VEGETABLE LASAGNA RECIPES
From yummly.com
ROASTED ZUCCHINI EGGPLANT LASAGNA • HIP FOODIE MOM
From hipfoodiemom.com
LOW FODMAP ZUCCHINI & EGGPLANT LAYERED LASAGNA
From campbells.com
EGGPLANT ZUCCHINI LASAGNA - MEALS, HEELS & COCKTAILS
From mealsheelsandcocktails.com
VEGETARIAN ZUCCHINI AND EGGPLANT LASAGNA | LIVING LOU
From livinglou.com
THE CHEW: EGGPLANT & ZUCCHINI LASAGNA RECIPE - FOODUS
From foodus.com
VEGAN LASAGNA WITH EGGPLANT & ZUCCHINI (KETO & LOW-CARB)
From happyasayam.com
EGGPLANT AND ZUCCHINI LAYERED LASAGNA | IGA RECIPES
From iga.com.au
10 BEST EGGPLANT ZUCCHINI AND SPINACH LASAGNA RECIPES | YUMMLY
From yummly.com
ZUCCHINI LASAGNA RECIPES | ALLRECIPES
From stage.element.allrecipes.com
EGGPLANT AND ZUCCHINI LASAGNA - TODAY.COM
From today.com
EGGPLANT ZUCCHINI LASAGNA - KITCHEN DIVAS
From kitchendivas.com
KETO EGGPLANT AND ZUCCHINI “LASAGNA” RECIPE
From ketosummit.com
EGGPLANT ZUCCHINI ONIONS CARROTS - RECIPES - COOKS.COM
From cooks.com
EGGPLANT AND ZUCCHINI LASAGNA
From strongfitnessmag.com
EGGPLANT AND GOAT CHEESE LASAGNA RECIPE | ALLRECIPES
From test.element.allrecipes.com
ZUCCHINI AND EGGPLANT LASAGNA - DELISH D'LITES
From delishdlites.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