MEATLESS EGGPLANT LASAGNA
Meatless Monday done right!
Provided by Jrocks
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 9
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
- Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.
- Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
- Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
- Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.
- Bake in the preheated oven for 35 minutes.
- Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 39.9 g, Cholesterol 111.9 mg, Fat 17.5 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 9.2 g, Sodium 954.5 mg, Sugar 11.1 g
MEATLESS GRILLED EGGPLANT LASAGNA
After being Dr. ordered NO carbs for a week, I decided to make this, the ingredients can be played with for taste.
Provided by murciana02
Categories One Dish Meal
Time 35m
Yield 1 small casserole, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to high, then turn down to med just before you put the eggplant on.
- Preheat oven to 350.
- Peel and slice eggplant lengthwise (about 1/4 inch wide) (you can stripe it or not peel it if you prefer).
- Brush or spray eggplant with olive oil and season with some of the seasoning.
- Grill eggplant 5 min a side.
- While eggplant is grilling combine 1/4 cup of the mozzarella, the rest of the seasoning, egg (optional), parmesan, ricotta, 1 tsp marinara, and garlic in a small bowl.
- Once eggplant is cooked you can put it together.
- Spray casserole pan with olive oil (optional but it prevents sticking).
- Drizzle some sauce at the bottom and make one layer of eggplant (3 slices fit in mine).
- Cover each eggplant with about a tablespoon of the cheese mixture and some shredded mozzarella.
- Repeat layers with rest of eggplant. Mine made 2 layers and I pourde the rest of the sauce and cheese over the top.
- Bake until bubbly.
Nutrition Facts : Calories 1014.1, Fat 65.9, SaturatedFat 39.8, Cholesterol 236.6, Sodium 1432.5, Carbohydrate 42.5, Fiber 16.5, Sugar 15.7, Protein 67.5
MEAT AND EGGPLANT SAUCE LASAGNA
As lasagnas go, this takes just about as much time as any. It is a modified version of my grandmother's recipe, so that it includes more vegetables, including eggplant. You can add whatever vegetables you want to the meat sauce. I grabbed what was seasonal and on sale, but I imagine this would be good with some spinach, broccoli, or diced tomato. Also, consider some crushed red pepper if you like a spicy sauce. Not a fan of that myself, but it would add a nice heat if that is your thing. I don't like salty sauce, so you may find you want more salt if you do prefer it that way. My oven runs hot. If necessary, please adjust your baking time to make sure the lasagna is heated all the way through.
Provided by Nom
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 3h18m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onions start turning clear, 5 to 10 minutes. Add ground beef; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes. Fill the empty tomato can with water and pour into the sauce.
- Stir eggplant, zucchini, mushrooms, carrots, tomato puree, 2 tablespoons salt, basil, black pepper, oregano, and bay leaf into the sauce. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, until flavors are well blended, about 1 hour. Remove and discard bay leaf.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and lay the noodles out on paper towels to dry; remove and discard any broken pieces.
- Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of a large baking pan with the sauce. Layer noodles, ricotta mixture, sauce, mozzarella cheese, and a sprinkle of Parmesan cheese on top. Repeat layering until all used up. Cover the pan with aluminum foil.
- Bake in the preheated oven until bubbling furiously, 30 to 35 minutes. Uncover pan and increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is golden brown, 10 to 15 minutes more. Let lasagna sit for 10 to 15 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 46.2 g, Cholesterol 68.9 mg, Fat 14.6 g, Fiber 7 g, Protein 27.3 g, SaturatedFat 6.8 g, Sodium 1738.7 mg, Sugar 5.1 g
VEGETARIAN EGGPLANT LASAGNA
Vegetarian or not, you've got to try this one! I have even converted eggplant haters with this! It is SO good! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. Enjoy!
Provided by Kiwiwife
Categories < 4 Hours
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
- Put oven to bake at 350°F.
- In large lasagna pan layer as follows:.
- 1/3 spaghetti sauce.
- 1/3 lasagna sheets.
- 1/3 spaghetti sauce.
- 1/2 the eggplant.
- 1/2 the mozzarella.
- 1/3 lasagne sheets.
- remaining spaghetti sauce.
- chopped red peppers.
- remaining lasagna sheets.
- remaining eggplant.
- Spread Pesto over top layer of eggplant.
- make white sauce as follows,.
- melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.
- Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.
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