LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT
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
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
ROASTED EGGPLANT LASAGNA
In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.
Provided by KEEPERROX
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
- Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
- Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 21.7 g, Cholesterol 102 mg, Fat 26.9 g, Fiber 7.1 g, Protein 29.8 g, SaturatedFat 14.2 g, Sodium 1178.7 mg, Sugar 7.6 g
ITALIAN EGGPLANT LASAGNA | LASAGNE ALLA NORMA
Eggplant Lasagna is a delicious baked Italian pasta recipe made with eggplant, ricotta and tomato sauce. This version is inspired by the famous Sicilian pasta alla Norma. The ingredients are the same with the addition of fresh ricotta that makes the dish more creamy. Eggplant Lasagna Italian recipe is made with fried eggplants, ricotta cheese, both fresh and salted, and a very light tomato sauce that enhances the taste of the dish. Don't want to fry the eggplant? You can make eggplant lasagna with grilled eggplant! Find out how to do it in the last paragraph. These few ingredients are enough to make a tasty baked dish that you can even prepare the day before. Eggplant Lasagna is excellent even cold with the addition of freshly grated salted ricotta. This Italian recipe is perfect for a vegetarian diet and excellent for a lunch with family or friends.
Provided by Recipes from Italy
Categories lasagna recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a sauce pan pour the tomato passata, add two cloves of garlic, 2/3 basil leaves and a pinch of fine salt to taste. Cook over low heat for 10 minutes. The tomato sauce have to be quite runny. So if you see that it's too thick add some water. That's necessary to bake lasagna noodles. When ready, turn off the heat and set aside.
- After washing and drying the eggplants, slice them lengthwise. Make some slices about 1 cm (half an inch) thick. Then cut the ends of the eggplant into cubes (the first and last slice).
- Fry the eggplant in plenty of extra virgin olive oil, both the slices and the cubes. Fry them to a temperature of 170° C (340 F). Do not exceed the recommended temperature: check with a kitchen thermometer. Drain with a skimmer and place them on kitchen paper to absorb the excess oil. Set aside
- Place the fresh ricotta in a bowl. Add two or three tablespoons of tomato sauce and mix everything until you get a reddish, homogeneous and thick cream. Set aside.
- 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. Add 4 tablespoons of tomato sauce and a little grated salted ricotta.
- Keep going with the layers until you run out of ingredients, taking care to finish the last layer with only the ricotta cream on top. Bake in a preheated oven at 200°C (390 F) for 20 minutes.
- When cooked, take your eggplant lasagna out of the oven and add the diced fried eggplant and more grated salted ricotta. Decorated with a few basil leaves and let it rest for 10 minutes before serving.
Nutrition Facts : ServingSize 1 portion/250 g, Calories 392 calories
VEGETABLE LASAGNA WITH MEAT SAUCE (EGGPLANT AND RED PEPPERS)
This rustic version of classic lasagna is made with dried lasagna noodles; but if you own a pasta machine, by all means use it to make fresh lasagna noodles. The vegetable are made with broiled eggplant and red peppers. Delicious!
Provided by Olha7397
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat broiler. Line a large baking sheet with foil. Place bell peppers on prepared baking sheet. Broil until skins are charred and blistered, 10 to 15 minutes, turning once. Transfer peppers to a plastic or brown paper bag, seal, and let stand for 10 to 15 minutes. Peel skins from peppers and cut in half lengthwise. Remove and discard stems and seeds. Cut peppers lengthwise into 1 inch wide strips. Set aside.
- Meanwhile, trim unpeeled eggplant and cut lengthwise into ½ inch thick slices. Re-line baking sheet with foil. Place eggplant slices in a single layer on prepared baking sheet. Broil 3 to 4 inches from heat source until lightly browned, 6 to 8 minutes, turning once. Remove from oven and set aside.
- TO MAKE SAUCE: In a large skillet, heat oil over medium heat. Add onions and garlic and sauté until onions are soft, about 5 minutes. Add beef and cook, breaking up meat with a wooden spoon, for about 10 minutes, until no longer pink. Discard all fat. Stir in crushed tomatoes, tomato sauce, tomato paste, water, wine, herbs, salt, if desired, and pepper until blended. Simmer, uncovered, until sauce begins to thicken, about 15 minutes.
- Meanwhile, cook noodles according to package directions. Drain well, rinse in cold water, and drain again.
- Spoon 1 cup meat sauce evenly over bottom of a 16 x 12 inch casserole. Arrange one- third of noodles over sauce. Arrange half of eggplant slices and half of bell pepper strips over noodles. Gently spread one- third of remaining meat sauce over vegetables. Top with one -third of ricotta, then one- third of mozzarella. Repeat layers once. Top with remaining noodles, remaining sauce, and remaining ricotta and mozzarella. Sprinkle with Parmesan.
- Preheat oven to 350°F Bake, uncovered, for 30 to 40 minutes, until filling is bubbly and lasagna is heated through. Remove oven and let stand for 5 to 10 minutes before cutting into squares. Makes 12 servings.
- ADVANCE PREPARATION: Lasagna may be made ahead through step 5, covered tightly, and refrigerated overnight or up to 24 hours. Bring to room temperature before baking.
- Heartland Cooking Casseroles Traditional American Recipes.
Nutrition Facts : Calories 622.6, Fat 21.8, SaturatedFat 12, Cholesterol 98.1, Sodium 856.5, Carbohydrate 62.9, Fiber 6.7, Sugar 8.1, Protein 42
ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE
Categories Pasta Tomato Vegetable Bake Vegetarian Mozzarella Parmesan Ricotta Bon Appétit
Yield Serves 8
Number Of Ingredients 9
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.
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- Preheat the oven to 450° F. Slice the eggplant into 1/4-inch thick rounds. Spread into single layers on two baking sheets. Drizzle 3 to 4 tablespoons grapeseed oil over top. Toss to coat. Spread back into a single layer and season generously with kosher salt. Roast the eggplant for 20 minutes or so, rotating the pans halfway—the eggplant is done when the undersides are golden brown and release easily from the pan with a metal spatula. This may take longer than 20 minutes and may require more than one rotation of the pans. Be sure to check the eggplant slices periodically—for instance, the slices on the perimeter of my sheetpan always brown/finish cooking first. Transfer eggplant to a plate. Turn the heat down to 350° F.
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- Cover pan with foil and refrigerate until ready to bake or transfer to oven and bake 40 minutes covered. Remove foil, and bake for 5 to 10 minutes if desired to lightly brown the top.
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