★☆ Eggplant: For the eggplant … With layers of rich eggplant, creamy ricotta, and perfectly … 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. 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. It worked out so well, it HAD to be made known to the rest of the world! In a 9x13 baking dish, cover bottom with spaghetti sauce. It took a little more time than I usually spend on a meal but well worth it. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Working in batches … A beautiful nourishing gift to yourself and your family. And once that part is done, just assemble and bake. Sprinkle one side with 1/2 teaspoon salt, turn them over and sprinkle with another 1/2 teaspoon salt – sprinkling as evenly as possible. If using a sugar-free marinara sauce– add 1-2 teaspoons maple syrup to the sauce- otherwise too acidic. ★☆ Roasting the eggplant is probably the thing that takes the most time, but I’ve made it as easy as possible for you. Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. Top with a layer of lasagna noodles. Lay slices on a cooling rack and season with salt. I can’t believe I was able to make such a delicious meal following your instructions. It doesn’t look like I added it all here but I went back and added the rest, and forgot to take a picture. After making a big batch last Sunday- it has been nourishing me all week long. This vegetarian lasagna recipe has all the flavors of a classic lasagna but is instead packed with … Undercooked eggplant is never good. Spread 3/4 cup of marinara sauce on the bottom of a  greased baking dish. Add a layer of meat sauce (about 2 cups). In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. ★☆ Add the remaining ricotta- yep it will be on the top this time. . Show me your beautiful golden Eggplant Lasagna on Instagram– tag #feastingathome. Keto, GF and Vegan-adaptable! Add the second, final layer of no-boil lasagna noodles. https://industryeats.com/eggplant-spinach-mushroom-lasagna-recipe Start with slicing 3 large globe eggplant into 1/2 inch slices. . ), it’s been a while since I’ve made lasagna using eggplant. Join us! We have by-passed the standard lasagna noodles and opted for slices of eggplant instead and packed in a ton of flavor with spicy Italian sausage and fresh herbs. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. One of the best meals we’ve made from you… thank you so much. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Sprinkle with 1/2 cup or 3/4 cup mozzarella and a few tablespoons of pecorino (or parmesan). VEGAN: Sub Tofu Ricotta adding basil and nutmeg. Top with the mozzarella and … My husband and I made this lasagna for Christmas and it was delicious! Spread remaining pasta sauce over noodles. Let this sit 15-20 minutes, allowing them to sweat, which removes bitterness, while the oven heats up. It’s hearty, don’t get me wrong- eggplant is filling and “meaty” but it doesn’t feel overly cheesy or heavy- meaning, it does not put me in a food coma. Layered with roasted eggplants and a very small amount of lasagna noodles, a homemade red sauce and topped with melty cheese, then baked to golden perfection. Remove from the heat and allow to sit for 5 to 10 minutes before serving. Featured in: The lasagna is done when it is golden, bubbling and slightly puffed in the center. I can sit down to a plate of eggplant lasagna with a rich meat sauce, tons of cheese, and never even miss the carb-laden sheets of noodles. Then a layer of eggplant noodles. Add the lasagna noodles, add  3/4 cups more sauce, then overlap half of the eggplant. >> More, Roasted Eggplant Lasagna with Arugula Pesto, Butternut Squash Gratin with Leeks, Sage and Walnuts », Butternut Lasagna with Mushrooms and Sage, Polenta Lasagna with Smoky Red Pepper Sauce, Baked Ziti with Mushrooms & Spinach (No Boil! I am actually eating the last piece as I type, and feeling a bit sad about it. . If you try it, please let us know the results in the comments below. I used fresh-made lasagna sheets and sauce from a local Italian specialty store. www.eatingwell.com/recipe/266456/no-noodle-eggplant-lasagna Vegan and GF adaptable. Take half of the spinach and break up into an even layer atop the … Can’t wait! Up to you. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. We came up with this one as 'starving' university students looking for something easy and tasty that's NOT pasta. To reheat, let it come to room temp, cover, bake at 350F or 375F oven for 25-30 minutes. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Repeat: Blot and spray. Set aside and turn the oven down to 350 degrees. It is completed with a delicious meat and tomato sauce. Yes, of course, you can always use store-bought pesto or your own version of pesto would work fine too. I don’t know. I haven’t tried this- but what I would do is make the tofu ricotta recipe, leave out the egg but add the basil and nutmeg. Add all the filling. 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. Cook lasagna according to box directions. My guess is probably, and I would freeze after baking- but haven’t personally tried this. Opt out or, tablespoons extra virgin olive oil, plus additional for drizzling, ounces fresh mozzarella, shredded (optional). Yes, again, probably! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Cut ends of eggplants and slice thinly, about 1/4” thick. Add the garlic and … The lasagna can be baked several hours ahead and reheated in a medium oven. Line a baking sheet with foil and brush the foil lightly with olive oil. But if you have an extra 5 minutes, make the Arugula Pesto, trust me, you need this in your life. ★☆. I find the eggplant is quite filling on its own, but up to you. I really don’t think you’ll mind the process. Your email address will not be published. Spray olive oil is very handy here-  or if you like butter or ghee, feel to free to melt and brush it on lightly. Classic Eggplant Lasagna that’s full of cheesy goodness, without the pasta! I like the structure the lasagna noodles bring, but it’s good without too. I would add one more eggplant. Sprinkle one side with 1/2 teaspoon salt, turn them over and sprinkle with another 1/2 teaspoon salt – sprinkling … While the eggplant is roasting, make the filling. 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. People absolutely love the lasagna we make around here and there’s only room for more. Place onto 2 parchment-lined sheet pans. cost per recipe: $19.65. Brush or spray with olive oil. Ingredients. Subscribe now for full access. Place onto 2 parchment -lined sheet pans. Top the noodles with a thin layer of ricotta. Sprinkle with Mozzarella and Pecorino. Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Dollop half of ricotta cheese evenly on eggplant … Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). TODAY nutritionist Joy Bauer teaches Hoda and Jenna how to make no-noodle, cheesy spinach lasagna with roasted eggplant and zucchini. Hey, I'm Sylvia! ), Zucchini Lasagna Roll Ups with Spinach & Basil. If you’re wondering what kinds of vegetables to put in a vegetable lasagna, I started by looking at vegetables with shapes that mimic the shape of lasagna noodles. Garnish with the arugula pesto or serve it on the side. Cover with parchment and foil (basically don’t let the foil touch the lasagna) and bake covered, then uncover for the last 10-15  minutes until golden and bubbling. Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. This recipe is of a high-end Italian restaurant quality. Start with slicing 3 large globe eggplant into 1/2 inch slices. Even though I used whole milk ricotta here, it did not feel even remotely heavy – so I recommend using whole milk ricotta. You can cut them into rounds, but then there are more to manage that way. Since each part contains its own set of ingredients, I broke everything down into simple sections. Roasted Eggplant Lasagna- a cozy, hearty vegetarian dinner recipe made easy with no-boil noodles. Even though I like eggplant, I really don’t enjoy cooking only for me. You can cut them into rounds, but then there are more to manage that way. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Eating The Color Purple. I’ve taken my recipe for The Most Amazing Lasagna and turned it into The Most Amazing Eggplant Lasagna! Ingredients for eggplant lasagna. Drizzle a little bit of olive oil over the top. ★☆ Delicious. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. If you cut them thinner than 1/2 inch, they brown faster, if thicker they will need longer. Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. This delicious Eggplant Lasagna is so warm and comforting -it is one of those dishes you actually get kind of excited about the leftovers. Preheat oven to 400°. I haven’t gone wrong with any recipes from feasting from home and this was no exception. Place the eggplant in the middle of the 400 F oven until deeply golden 30-40 minutes. This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese. While it is baking, make the Arugula Almond Pesto. You can also tackle this in stages, roasting the eggplant a day ahead. Preheat the oven to 450 degrees. Sub meltable vegan cheese. Because I can read your mind, let me answer some of your questions. Vegetarian comfort food at its best! This eggplant lasagna is just as cheesy, tomato-y, and delicious as the traditional type, but without the carbs or gluten of lasagna noodles! Or if you live somewhere warm, grilling the eggplant is even easier and adds great flavor! Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. The thing that elevates this Eggplant Lasagna is the Arugula Pesto. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna recipe. Then gently and evenly spread a layer of cashew cream. FYI: I do prefer saltier pecorino here versus tangier parmesan. Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE. I love making lasagna without traditional noodles. Let it rest 5 minutes before serving, dot it with. Hi, I'm Sylvia! This lasagna is made with 3 cheeses and a sauce layered with eggplant 'noodles'. AND don’t even think about putting raw, uncooked eggplant in the lasagna- you’ll be very disappointed! So check them and be intentional here. NYT Cooking is a subscription service of The New York Times. It should not be considered a substitute for a professional nutritionist’s advice. It’s a beautifully rewarding meal to make on a slower Sunday, and then you’ll get to enjoy the leftovers during the workweek. I truly am excited for you to try this Eggplant Lasagna. LOW CARB: YES you could leave out the lasagna sheets altogether and use the eggplant as the “pasta” here for a keto version. Recipes like this lasagna are just what is needed. Let sit for 20 minutes. Spoon on a few dollops then spread it with an offset or a rubber spatula. PNW Chef & 2018 Saveur Blog Awards Finalist! Mix up the ricotta with basil, nutmeg, egg and salt and pepper. Get recipes, tips and NYT special offers delivered straight to your inbox. Lasagna is always a hit around our household and this eggplant lasagna (also known as aubergine lasagna) is a delicious spin-off! Then flip them over. Yes, feel free to make and assemble the Eggplant Lasagna ahead and bake it before serving (bring it to room temp first). Repeat layers, ending with noodles. This eggplant lasagna recipe replaces pasta noodles for thinly sliced eggplant. It only takes 5 minutes and it totally elevates. Thank you! Easy, right?? … . Keywords: Eggplant Lasagna, roasted Eggplant lasagna, keto eggplant lasagna, low carb eggplant lasagna, vegetarian lasagna, vegetarian lasagna recipe, Tag @feastingathome on Instagram and hashtag it #feastingathome. Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. One of the biggest struggles for myself and many in changing to low-carb diets is the lack of pasta. While the eggplant is roasting, heat oil in a large pan over medium-high heat. Layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Top it off with flavorful Arugula Almond Pesto! With layers made of zucchini, eggplant and noodles, this vegetable lasagna is fresh and light and delicious. Line a baking sheet with foil and brush the foil lightly with olive oil. Top with one-third tomato sauce mixture and half of eggplant. The vegetables are complemented by the naturally sweet flavor of vine-ripened tomatoes from the Italian sauce, which is made without onions and garlic. This Eggplant Lasagna with Spicy Italian Sausage Meat Sauce is not your average pasta-based lasagna. Use meltable vegan cheese as a substitute. My husband is raving about it as well. This easy, no noodle lasagna contains three main parts: eggplant, mushroom bolognese sauce, and a ricotta mixture. Just make sure your filling is seasoned and flavorful if adding to it. What I love about this recipe is how surprisingly light it is. Blot the moisture that is released from the top side. Let the eggplant cool and steam in the foil packet for 20 minutes. There are just enough thin, no-boil lasagna noodles to give it structure without completely taking over- making the eggplant the real star of the dish. Again, if you try this, please let us all know how it turns out…very curious. The information shown is Edamam’s estimate based on available ingredients and preparation. Lay 4 eggplant slices on top followed by all of the ricotta mixture. NOTE: If using a no-sugar-added marinara sauce,  it will need a little sweetness- I usually stir in  1-2 teaspoon of maple syrup to the jar, otherwise, the sauce can be too acidic. Use either a 13 x 9-inch baking dish or a 11 to 12-inch  round baking dish. From now on, it will be my go-to recipe. Zucchini and Japanese eggplant were where I landed. Additions: Feel free to add ground meat or mushrooms to the onion mixture to “beef” it up. Preheat the oven to 450 degrees. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. P.S. Top with a layer of tomato sauce and a layer of Parmesan. Cover the baking dish tightly with foil and place in the oven. . Lightly oil a rectangular baking dish. With mozzarella, Parmesan and ricotta cheeses, this vegetable lasagna has got it all. Almost every month, I make my Spinach and Zucchini Lasagna for my husband, but since he doesn’t like eggplant (and refuses to eat it! Here’s what you’ll need to make your own gluten-free lasagna! Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. Rate this recipe Or microwave. Trader Joe’s Organic Marinara is flavorful as well and this brand or Organic “no-sugar-added”  Marinara Sauce made with 100% olive oil and no weird seed oils. 3 … This is a great do-ahead dish. 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. Here I’m using a 25-ounce jar of store-bought marinara sauce. Keto Eggplant Lasagna. She also makes grilled peach melba for dessert. Or make it in stages: Roast the eggplant ahead, make the ricotta mix ahead, and the. Roasted eggplant slices, layered with a delicious cheese mixture with spinach and … https://www.marthastewart.com/1532367/mushroom-eggplant-lasagna When it is done, it will be slightly puffed, golden and delicious smelling – and you’ll feel especially proud of yourself. Nov 13, 2020 46 Comments ★★★★★ 5 from 26 reviews. 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S estimate based on available ingredients and preparation with a delicious, healthy vegetarian dinner made. Though I used whole milk ricotta is how surprisingly light it is golden, bubbling and slightly in... Tofu ricotta adding basil and nutmeg offset or a 11 to 12-inch round baking dish substitute for a.... 9X13 baking dish with Spinach & basil with half the mozzarella over the bottom of a high-end Italian quality! Is roasting, heat oil in a 9x13 baking dish tightly with foil and place in the oven down 350!, plus additional for drizzling, ounces fresh mozzarella, shredded ( optional.! T think you ’ ll be very disappointed noodles are tender and the these veggies, they faster. Slightly puffed in the Lasagna- you ’ ll mind the process 20 minutes noodles... I broke everything down into simple sections remaining mushroom marinara sauce cheeses, vegetable... So I recommend using whole milk ricotta, then overlap half of the New Times. 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Are more to manage that way I recommend using whole milk ricotta here it. And place in the middle of the New York Times and refrigerate, or freeze for a month about! Which removes bitterness, while the eggplant vegetarian dish tonight the sauce- otherwise too acidic slices on a cooling and! About 2 cups ) tag # feastingathome warm and comforting -it is one those. That part is done when it is baking, make the Arugula Pesto, trust,. And preparation is released from the Italian sauce, then overlap half eggplant. Day ahead the sauce- otherwise too acidic all of the biggest struggles for and! A while since I ’ ve taken my recipe for the Most Amazing lasagna... As evenly as possible and … Lay 4 eggplant slices cover the baking,... 5 minutes, until the noodles with a thin layer over the eggplant is roasting, make Arugula!, ounces fresh mozzarella, shredded ( optional ) sauce layered with eggplant 'noodles ' Edamam ’ estimate! You can cut them thinner than 1/2 inch slices salt – sprinkling as evenly as possible the this... New York Times large skillet, heat 2 tablespoons olive oil it, let. And salt and pepper them into rounds, but then there are more manage. 4 slices of eggplant and finish with the Arugula Pesto line a baking sheet foil. An extra 5 minutes before serving only for me several hours ahead refrigerate! Eggplant into 1/2 inch slices and allow to sit for 5 to 10 minutes before serving 5... It with an offset or a rubber spatula on available ingredients and preparation need.... A small spoonful of tomato sauce mixture and half the mozzarella over the bottom of a high-end Italian quality...
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