No Pasta Eggplant Lasagna Food

MEATLESS EGGPLANT LASAGNA

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.

NO-PASTA LASAGNA

Steps:

• Use the dry herbs (to taste) to season the sauce.
• Saute the onions until golden. Add garlic and mushrooms and cook 5 minutes on medium heat.Add to sauce.
• Use same saute pan to brown the meats, and drain well.
• Grease a 9" x 13" baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles.
• Next, add a layer of the ricotta, and sprinkle on basil.
• Next, add a layer of the cooked meats, mushrooms, a layer of sauce, a layer of mozzarella cheese.
• Repeat until everything is gone. Make the top layer cheese. Cover with foil.
• Bake at 350 degrees for about 45 minutes, uncover and bake until brown, about 10 minutes.

NO PASTA VEGETABLE LASAGNA

Steps:

• Preheat oven to 425°.
• Slice the eggplants lengthwise into long, 1/4-inch strips.
• Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
• Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
• You may also grill the vegetable strips.
• Decrease oven temperature to 350°.
• With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
• Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
• Then place a single layer of vegetables on top.
• Evenly spread half the ricotta mixture on top of the vegetables.
• Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
• Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
• Cover with foil and bake for 1 hour.
• Remove the foil for the last 5-10 minutes.

NO PASTA EGGPLANT LASAGNA

Steps:

• Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue. Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining oil olive. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F. Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.

EGGPLANT LASAGNA

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.