Lasagna With Eggplant Cherry Tomatoes And Basil Food

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LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT



Lasagna With Tomato Sauce and Roasted Eggplant image

This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my dinner party and refrigerated them until I got home about an hour before my guests were due to arrive.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 2h

Yield Serves 6

Number Of Ingredients 13

1 1/4 pounds eggplant, sliced and roasted
2 tablespoons extra virgin olive oil, plus additional for drizzling
Salt and freshly ground pepper
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch (tiny!) of cinnamon
Salt and freshly ground pepper
2 cups marinara sauce
1/2 pound no-boil lasagna noodles
Chopped fresh basil
4 ounces fresh mozzarella, shredded (optional)
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.
  • Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna.
  • Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 9 grams, TransFat 0 grams

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 14

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

Steps:

  • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
  • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
  • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
  • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
  • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
  • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
  • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving

SUMMER EGGPLANT LASAGNA



Summer Eggplant Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 26

1 eggplant
Salt
2 eggs, beaten with 1 teaspoon water
1 1/2 cups plain bread crumbs
1 cup grated Parmesan
Freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried parsley leaves
2 tablespoons garlic powder
Olive oil, for frying
1 or 2 tablespoons butter, depending on taste
1/2 cup red wine vinegar
1 cup olive oil
Scant 1/4 cup chopped peppadew peppers
2 tablespoons sugar
1 teaspoon dried oregano
1 to 2 garlic cloves pressed through a garlic press
Salt and freshly ground black pepper
1/2 cup mint leaves
2 tablespoons Italian parsley leaves
Minced garlic
Shredded Parmesan
1/2 (16-ounce) box lasagna noodles
1 pound ball fresh mozzerella cheese, cubed or shredded
1/2 cup basil leaves
Cherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish

Steps:

  • Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.
  • Batter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.)
  • In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.
  • Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.
  • Chop the mint and Italian parsley.
  • Spoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.)
  • Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.
  • In a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste.
  • Serve at room temperature for the best summer lasagna. Manga!!!

LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING



Lasagna with Roasted Eggplant-Ricotta Filling image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 12

4 pints cherry tomatoes
2 tablespoons finely chopped fresh thyme
1 tablespoon fresh or 1 teaspoon dried oregano or marjoram
6 cloves garlic in jackets (skins)
4 tablespoons EVOO
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil leaves, roughly chopped
1 large firm eggplant, halved lengthwise
2 pints fresh ricotta cheese
1 cup grated Parmigiano-Reggiano
2 egg yolks 1 box no-boil lasagna noodles, soaked in lukewarm water 5 minutes
3 cups shredded mozzarella cheese

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 AND GROUND BEEF LASAGNA



Eggplant and Ground Beef Lasagna image

I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Provided by Bethany T.

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 8

9 lasagna noodles
½ pound ground beef
1 onion, chopped
4 fresh mushrooms, sliced
2 cloves garlic, crushed
2 (14.5 ounce) cans Italian-flavored crushed tomatoes
1 eggplant, peeled and thinly sliced
2 cups mozzarella and cheddar cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease the bottom and sides of 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
  • Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
  • Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
  • Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
  • Layer noodles on top of sauce.
  • Spread a thin layer of sauce on top of noodles.
  • Place a layer of eggplant slices on top of noodle and sauce layer.
  • Sprinkle about one-fourth of the cheese on top of eggplant slices.
  • Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
  • Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.3 g, Cholesterol 35.4 mg, Fat 9.7 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 338.9 mg, Sugar 4.4 g

EGGPLANT LASAGNA



Eggplant Lasagna image

It is a delicious lasagna using eggplant instead of pasta.

Provided by GENKIANNA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
  • Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
  • Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
  • Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
  • Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  • Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g

ROASTED EGGPLANT LASAGNA



Roasted Eggplant Lasagna image

With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 20

1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 cup olive oil
3 tablespoons minced fresh basil, divided
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2/3 cup pitted Greek olives, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
1 bay leaf
1/8 teaspoon ground nutmeg
5 tablespoons grated Parmesan cheese, divided
2 tablespoons shredded Asiago cheese
3/4 cup shredded part-skim mozzarella cheese
6 no-cook lasagna noodles

Steps:

  • Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 344 calories, Fat 22g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 590mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

EGGPLANT (AUBERGINE) , TOMATO AND LEEK LASAGNA



Eggplant (Aubergine) , Tomato and Leek Lasagna image

This is a relatively simple vegetarian lasagna that has a sweet taste, and has a fabulous flavour. It's a great dish, totally delicious and even kids who are a little unsure of vegetables are won over by this.

Provided by MellowMel

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

900 g eggplants (about 3)
coarse cooking salt
1 large brown onion, chopped finely
4 garlic cloves, crushed
3 large tomatoes, chopped coarsely
2 tablespoons tomato paste
1/4 cup shredded fresh basil leaf
1 tablespoon low-fat margarine
2 medium leeks, chopped finely
2 tablespoons sugar
4 sheets fresh lasagna noodles
1 cup grated low-fat cheddar cheese

Steps:

  • Cut eggplants lengthways into 1 cm slices; place slices on colander, sprinkle with salt,stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook eggplant in batches, in heated oil large pan until softened and browned both sides.
  • Cook onion and half the garlic in the same pan, stirring, until onion softens.
  • Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
  • Heat margarine in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly, remove from heat.
  • Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish; place in position.
  • Top with 1/4 of the eggplant, 1/4 of the leek mixture,1/4 of the tomato mixture and 1/4 of the cheese.
  • Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes.
  • Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.

ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE



Roasted Eggplant Lasagna with Broiled Tomato Sauce image

Categories     Pasta     Tomato     Vegetable     Bake     Vegetarian     Mozzarella     Parmesan     Ricotta     Bon Appétit

Yield Serves 8

Number Of Ingredients 9

2 1-pound eggplants, peeled, cut into 1-inch pieces
2 tablespoons olive oil
2 pounds part-skim ricotta cheese
1 1/4 cups freshly grated Parmesan cheese (about 3 ounces)
1/2 cup chopped shallots
1 tablespoon chopped fresh rosemary
Broiled Tomato Sauce with Roasted Garlic
9 no-boil or oven-ready lasagna noodles
8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced

Steps:

  • Preheat oven to 375°F. Brush baking sheet with olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with 2 tablespoons oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.
  • Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper.
  • Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange half of mozzarella over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)
  • Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.

GRILLED EGGPLANT LASAGNA WITH TOMATOES AND THREE CHEESES



Grilled Eggplant Lasagna With Tomatoes and Three Cheeses image

Long slices of grilled eggplant are layered with tomatoes and several cheeses, so it becomes a kind of lasagna without pasta. While the tomatoes cook, they release a good deal of juice, so this dish is a lot juicier, but far easier, than traditional lasagna. I have had this recipe for quite some time and believe it comes from our local newspaper. Prep time includes the 20 minutes of salting and draining the eggplant.

Provided by dojemi

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

2 large eggplants, cut lengthwise into 1/4 inch slices
kosher salt
fresh ground black pepper, to taste
olive oil (for drizzling)
1/4 cup basil leaves, cut into julienne strips
3 large tomatoes, thickly sliced
1/2 lb Fontina cheese, thinly sliced
1/2 lb fresh mozzarella cheese, sliced
1 cup grated romano cheese

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.

Nutrition Facts : Calories 565.4, Fat 37, SaturatedFat 22.1, Cholesterol 132.9, Sodium 1078.7, Carbohydrate 24, Fiber 11, Sugar 11.7, Protein 38

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From fairridgefarms.com


ITALIAN EGGPLANT LASAGNA | LASAGNE ALLA NORMA - RECIPES FROM ITALY
2021-05-06 Step 5) – Take a 13×9 inch lasagna pan and spread a little ricotta cream on the bottom. Then place the first layer of lasagna. Cover the lasagna with a little ricotta cream. Then add a layer of fried eggplant slices. Step 6) – Add 3 or 4 tablespoons of tomato sauce and a little grated salted ricotta.
From recipesfromitaly.com


EGGPLANT LASAGNA WITH BASIL PESTO | SOUTHEAST PRODUCE WEEKLY
2017-12-20 Fresh basil , for garnish. Preheat oven to 350 degrees. Slice eggplant into 1/8 inch slices using a very sharp knife or mandolin. In a large bowl mix olive oil, oregano, thyme, salt, and pepper. Toss eggplant in mixture. Heat a nonstick sauté pan over high heat. When oil is simmering place eggplant and sauté until pliable.
From southeastproduceweekly.com


ROASTED EGGPLANT LASAGNA WITH THYME | SIMPLY ORGANIC
Arrange eggplant slices on baking sheets and brush with 1/4 cup olive oil. Roast for 20 to 25 minutes, flipping halfway through. Remove from oven and set aside. 3. In a medium-sized bowl, combine ricotta, eggs, 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon thyme and 1/4 teaspoon black pepper ...
From simplyorganic.com


ROASTED VEGETABLE LASAGNA RECIPE | MUTTI
To roast vegetables: Preheat oven to 425° F. Line four large baking sheets with aluminum foil and spray each with non-stick cooking spray. Combine the mushrooms and leeks in a medium bowl and toss with one tablespoon of the olive oil. In another bowl, toss the Mutti® Cherry Tomatoes with another tablespoon of olive oil.
From mutti-parma.com


LASAGNE ALLA BOLOGNESE | BARILLA
ASSEMBLE THE LASAGNE. Grease a baking pan with butter and for the first layer, drizzle in light béchamel and eggplant. Then follow continue to alternate between layers -. - Lasagne sheets. - Sauce, eggplant, cherry tomatoes, mozzarella and pesto. Continue alternating layers of Lasagne and filling. Top with a layer of light bechamel, tomatoes ...
From barilla.com


EGGPLANT LASAGNA WITH BASIL PESTO - STACY LYN HARRIS
Instructions. Preheat oven to 350 degrees. Slice eggplant into 1/8 inch slices using a very sharp knife or mandolin. In a large bowl mix olive oil, oregano, thyme, salt, and pepper. Toss eggplant in mixture. Heat a nonstick sauté pan over high heat. When oil is simmering place eggplant and sauté until pliable.
From stacylynharris.com


LENTIL AND EGGPLANT LASAGNA | BASIL | BOSTON ORGANICS
Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive oil. Bake in a 425°F oven for 13-15 minutes. Remove from oven and reduce oven heat to 375°F. 2. While eggplant is baking, add marinara sauce and water to a large saucepan and bring to a low boil over medium heat. Then add rinsed lentils and lower heat to a ...
From bostonorganics.grubmarket.com


EGGPLANT, TOMATO AND LEEK LASAGNE - 9KITCHEN - NINE
Preheat oven to 200°C/180°C fan forced. Oil deep 19cm-square (10-cup) ovenproof dish. Position one pasta sheet in base of dish; top with a quarter of the eggplant, a quarter of the leek mixture, a quarter of the tomato mixture and a quarter of the cheese. Repeat layers three times, ending with cheese. Bake, uncovered, 50 minutes. Pasta. Lasagne.
From kitchen.nine.com.au


COST LASAGNA WITH EGGPLANT, CHERRY TOMATOES, MOZZARELLA AND …
Home » Recipes » Lasagna with Eggplant, Cherry Tomatoes, Mozzarella and Basil Suggestions? Lasagna with Eggplant, Cherry Tomatoes, Mozzarella and Basil - Recipe Cost. Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown Olive Oil. Ingredients Per Serving Qty Common Price Price per Serving; …
From cookeatshare.com


EGGPLANT AND SPINACH VEGETARIAN LASAGNA - FAMILY RECIPE CENTRAL
2012-04-07 Cover the top layer of noodles with the remaining marinara sauce. Place the sprigs of fresh basil over the top. Pre-heat oven. Cover the casserole baking dish tightly with aluminum foil and bake for approximately 1 hour and 15 minutes at 375º F. Lasagna noodles are finished cooking when you can easily pierce with a fork.
From familyrecipecentral.com


ROASTED EGGPLANT WITH TOMATO & BASIL
2020-06-19 Transfer the cooked eggplant to a colander and allow the excess oil to drain into a bowl for about 10 minutes. Discard the oil. Put a skillet over a medium flame and heat the oil. Add the garlic and cook until golden brown and fragrant, about 30 seconds. Add the tomatoes and salt and cook until they begin to soften, about 5-7 minutes.
From cookingwithnonna.com


BASIL AND EGGPLANT AND LASAGNA AND TOMATO SAUCE RECIPES
browse 13 basil, eggplant, lasagna & tomato sauce recipes collected from the top recipe websites in the world. SuperCook English. العربية български čeština Deutsch español ελληνικά English suomi français Italiano עברית 日本語 Nederlands polski Português română русский srpski svenska Türkçe 中文 basil eggplant lasagna tomato sauce basil ...
From supercook.com


LASAGNA WITH FRESH TOMATOES AND BASIL RECIPE | PBS FOOD
Chop 7 cups of tomatoes. Drizzle olive oil into pot and cook garlic and then shallots for about 10 minutes or until tender. Add tomatoes and bring to a boil. Reduce heat and simmer for …
From pbs.org


EGGPLANT AND TOMATO LASAGNA, BEST VEGETARIAN RECIPE FOR …
2018-06-14 Ingredients: Lasagna noodles 6 medium / large tomatoes 2 medium onions 4 cloves of garlic 1 tsp sugar 1.5 / 2 cups water 1 tsp minced garlic 4 Tbsp olive oil
From nikibfood.com


RECIPE: TONY ANGELLO'S EGGPLANT LASAGNA (EGGPLANT TINA) - COPYCAT ...
1 large eggplant (or two small ones) 8 oz. ricotta cheese, crumbled 12 sprigs flat-leaf parsley, leaves only, chopped 12 leaves fresh basil, chopped (or 1 tsp. dried) 4 oz. Fontina cheese, shredded 2 cups grated Pecorino Romano 1. Make the sauce first. Drain the tomatoes (reserve the juice) and put them into a food processor; chop to a rough ...
From recipelink.com


EGGPLANT LASAGNA - WELCOME 2 OUR TABLE
2020-06-21 Instructions. Slice the eggplants lengthwise into ½ inch slices. Lay out flat and sprinkle with salt. Set aside for 5-10 minutes. With a sharp knife make an "X" on the tomatoes, place into a heat-proof bowl, and cover with boiling water. After 2-3 minutes take the tomatoes out of the water and peel the skins off.
From welcome2ourtable.com


LENTIL EGGPLANT LASAGNA | MINIMALIST BAKER RECIPES
2016-11-03 Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture. Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive oil. Bake in a 425 degree F (218 C) oven for 13-15 minutes.
From minimalistbaker.com


EGGPLANT ZUCCHINI LASAGNA - DISHING OUT HEALTH
2020-07-23 Step 2: Bake Eggplant, Zucchini, and Tomatoes. Grease two baking sheets with about 1 Tbsp. olive oil. Arrange eggplant slices in a single layer on one of the baking sheets. Arrange zucchini and tomatoes on remaining baking sheet. Lightly spray eggplant and zucchini with cooking spray, and sprinkle lightly with salt.
From dishingouthealth.com


CREAMY SKILLET LASAGNA WITH BURST CHERRY TOMATOES
Cook the corn, stirring occasionally, 2 to 3 min., until starting to soften. Add the tomatoes, stirring frequently, 1 to 2 min., until they start to burst. Add the pasta, cream, and 1 ½ cups water (double for 4 portions); season with the spices and S&P. Stir well and bring to a boil. Reduce the heat to medium and simmer, partially covered ...
From makegoodfood.ca


LASAGNA WITH EGGPLANT CHERRY TOMATOES AND BASIL RECIPES
Steps: Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt …
From tfrecipes.com


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