SPINACH EGGPLANT LASAGNA
A low carb spinach eggplant lasagna
Provided by Angela Coleby
Categories Main Course Vegetarian
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/375F degrees.
- Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
- With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
- Set aside.
- In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
- Put a layer of the eggplant at the bottom of a greased baking dish.
- Spread some of the spinach mixture over the aubergine and cover in a layer.
- Cover this layer with a few spoons of low carb marinara sauce
- Repeat the layers until used up.
- Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
- Eat and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 11 g, Protein 11 g, Fat 24 g, Fiber 4 g
SPINACH EGGPLANT PARMESAN LASAGNA
This is a combination of my spinach lasagna recipe and the concept of JackieOhNo's idea to use frozen eggplant cutlets and additional tweaking on my part. Thanks JackieOhNo for the brilliant idea.
Provided by mandabears
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray 13 x 9 pan with cooking spray.
- In a bowl combine spaghetti sauce and undrained tomatoes.
- In a separate bowl combine cottage cheese, mozzarella cheese, spinach and eggs.
- Spread a light layer of sauce in bottom of 13 x 9 pan.
- Top with layer of lasagna noodles, half of the spinach, egg mixture, 1 cup of tomato mixture and 1/2 of the eggplant.
- Repeat layers.
- Top with remaining sauce.
- Cover pan with aluminum foil.
- Bake for 30 minutes.
- Uncover pan and bake for 15 minutes or until mixture is bubbling.
- Let sit for 15 minutes before serving.
Nutrition Facts : Calories 282.4, Fat 14.2, SaturatedFat 6.4, Cholesterol 131.6, Sodium 763, Carbohydrate 16.9, Fiber 4.8, Sugar 9.8, Protein 22.6
EGGPLANT PARMESAN LASAGNA (LOWER FAT)
This tastes just like the classic eggplant Parmesan layered between noodles, four cheeses and tomato sauce! Serve with a side salad and some garlic bread for a wonderful meal. Originally from a May 2001 food section in the Houston Chronicle
Provided by Leslie in Texas
Categories One Dish Meal
Time 1h35m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- Coat a baking sheet with cooking spray.
- In a small bowl,combine 2 egg whites and egg, stirring with a whisk.
- Dredge eggplant slice in flour,dip in egg mixture,and dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour,egg mixture and breadcrumbs.
- Place slices in a single layer on the baking sheet.
- Coat tops of slices with cooking spray and bake 20 minutes, turning over after 10 minutes.
- Remove from baking sheet and cool.
- Reduce oven temperature to 375°.
- In a large bowl, combine 1 cup mozzarella cheese, 3 tablespoons parmesan, oregano, basil, ricotta, cottage cheese and remaining egg white and mix well.
- Coat a 9x13-inch baking dish with cooking spray.
- Spread 1/4 cup pasta sauce in the bottom of dish.
- Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices and 3/4 cup pasta sauce.
- Repeat layers, ending with noodles.
- Spread remaining pasta sauce on top and sprinkle with remaining mozzarella and parmesan cheeses.
- Cover and bake 15 minutes.
- Uncover and bake an additional 35 minutes, or until cheese melts.
- Let stand 5 minutes and serve.
Nutrition Facts : Calories 436.1, Fat 15.1, SaturatedFat 8.8, Cholesterol 75.4, Sodium 833.2, Carbohydrate 42, Fiber 3.5, Sugar 4.4, Protein 32.2
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
EGGPLANT PARMESAN LASAGNA
Layers of frozen breaded eggplant, no-cook noodles, marinara sauce, tomatoes, and two cheeses make this lasagna extra-easy and super-tasty.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly coat 13x9-inch baking dish with cooking spray. In large bowl, combine marinara sauce and tomatoes with their juices. In separate bowl, combine ricotta and seasoning. Spread 1 cup sauce mixture over bottom of baking dish.
- Layer 3 lasagna noodles, half of ricotta mixture, 3 noodles, 1 cup sauce, half of eggplant and 1 cup mozzarella over sauce in dish. Repeat layers once, reserving 1 cup mozzarella. Top with remaining sauce.
- Cover with foil; bake 30 minutes. Uncover, bake until bubbly, about 10 minutes. Sprinkle with remaining mozzarella. Bake until cheese is melted and lightly browned, about 10 minutes. Let cool 20 minutes before serving. Garnish with basil, if desired.
NOODLELESS EGGPLANT SPINACH LASAGNA
Make and share this Noodleless Eggplant Spinach Lasagna recipe from Food.com.
Provided by roley44
Categories Spinach
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray a 13x9 casserole dish with cooking spray.
- In a saucepan, heat olive oil. Saute chopped onion until translucent, about 5 minutes Add mushrooms, saute until tender, about 3 minutes Add garlic, saute 1-2 mins more. Add diced tomatoes and spices. Reduce heat and simmer about 15 minutes. Season to your desired taste.
- In a bowl, mix ricotta and egg subsitute. Layer eggplant in bottom of dish. Layer ricotta mixture, fresh spinach, sauce, cheese. Repeat. Top with remaining mozzarella and parmesan.
- Bake for 45 minutes. Let stand for 10 minutes before serving.
- Substitution: Use zucchini instead of eggplant.
Nutrition Facts : Calories 171.4, Fat 9.1, SaturatedFat 5, Cholesterol 27.9, Sodium 331.9, Carbohydrate 12.1, Fiber 4.2, Sugar 5.3, Protein 12.5
EGGPLANT AND SPINACH PARMESAN
Steps:
- Set oven @ 400* Wash eggplant and cut in 1/2" slices...lightly salt. Beat the 2 eggs in a shallow bowl, have the breadcrumb mixture next to it on a shallow plate and have the large baking sheet next to that. Dip the egplant slices in the egg, coating thoroughly! Dip each slice in the breadcrumbs, coating both sides well, then place on greased baking sheet. Repeat until done and then bake for 20 minutes or until till brown on one side, flip over and brown on other side. Meanwhile, coat bottom of the 8x8 dish with a little of the sauce. When eggplant is all browned, remove from oven, (turn oven down to 350*) and layer eggplant on bottom of the 8x8 dish, cover with a layer of spinach, cheese and sauce.Repeat with remaining slices, spinach, sauce and cheese. (I tried it layering it differently and it was still good) Bake till cheese is all nicely browned and gooey! Let sit 10 minutes before serving...This gives it a chance to set.
More about "spinach eggplant parmesan lasagna food"
EGGPLANT LASAGNA RECIPE (EASY & KETO!) - WHOLESOME …
From wholesomeyum.com
LOW CARB EGGPLANT LASAGNA RECIPE (+VIDEO) | SEEKING …
From seekinggoodeats.com
EGGPLANT LASAGNA WITH BECHAMEL SAUCE & FRESH SPINACH …
From blueapron.com
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA …
From wellplated.com
EGGPLANT AND SPINACH LASAGNA RECIPE - BOWL OF YUM
From bowlofyum.com
5/5 (7)Category PastaCuisine ItalianTotal Time 1 hr 5 mins
WHITE LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
SPINACH LASAGNA RECIPE (EXTRA EASY VERSION) | KITCHN
From thekitchn.com
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
BAKED EGGPLANT PARMESAN LASAGNA - COOKIN' WITH MIMA
From cookinwithmima.com
SPINACH, PEPPER AND EGGPLANT LASAGNA | METRO
From metro.ca
DOMINEX EGGPLANT ON TWITTER: "MAY THE 4TH BE WITH YOU! MAKE …
From twitter.com
EGGPLANT PARMESAN LASAGNA RECIPE | MYRECIPES
From myrecipes.com
EGGPLANT LASAGNA WITH SPINACH | IRON BOOSTING FOODS | KRUMBLED
From krumbled.com
THIS VEGETARIAN LASAGNA IS BURSTING WITH SPRING VEGETABLES - THE …
From nytimes.com
SPINACH AND EGGPLANT NO-NOODLE LASAGNA | EARTHBOUND FARM
From earthboundfarm.com
SPINACH EGGPLANT LASAGNA LOAF RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MEAT LASAGNA WITH EGGPLANT AND SPINACH - DELISHABLY
From delishably.com
EGGPLANT AND SPINACH LASAGNA | CANADIAN LIVING
From canadianliving.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