3 Cheese Eggplant Lasagna Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
• In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
• In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
• In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
• Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

Steps:

• Bend asparagus spears gently to snap off tough end.
• Cut tender parts into 1" pieces.
• Wash under cold running water.
• Shake off excess water and place in microwaveable container.
• Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
• Drain and rinse under cold water, drain again.
• Set aside 1 1/2 cups asparagus tips.
• In saucepan, melt butter over medium heat.
• Gradually whisk in flour and cook, stirring constantly, for 1 minute.
• Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
• Remove from heat.
• Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
• Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
• Place 3 noodles in a 13x9 baking dish.
• Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
• Repeat layers 3 more times then top with final layer of noodles and sauce.
• Sprinkle with Parmesan cheese.
• Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
• Sprinkle reserved asparagus tips over top.
• Bake for an additional 5 minutes.
• Let sit for 10 minutes before serving.

Steps:

• Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.
• Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.
• Rinse eggplant slices with fresh water and pat dry with paper towels.
• Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
• Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.
• Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
• Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.
• Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
• Spoon cooled spinach and carrot mixture into ricotta mixture and combine.
• Preheat oven to 350 degrees F (175 degrees C).
• Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
• Place half the eggplant slices in a layer on top of tomato sauce.
• Spread half the ricotta cheese mixture on top of eggplant layer.
• Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
• Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.
• Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.

Steps:

• Using an 8 x 11 inch baking dish (or a dish about tht size).
• Layer the eggplant with salt in a colander.
• Set the colander on a large plate for 20 minutes.
• Rinse the eggplant slices and pat dry.
• Drizzle the eggplant on both sides with oil.
• Cook on a grill, turning often, until cooked through.
• Remove from the grill and set aside.
• Set the over to 350 degrees.
• Rub the inside of the baking dish with oil.
• Layer as follows: Place several slices of eggplant in the dish.
• Add black pepper, 1/2 the basil, 1/2 the tomatoes, 1/3 of the Fontina, 1/3 of the mozzarella, 1/3 of the Romano.
• Continue layering in this way until you have made: 3 layers of eggplant and 2 layers of tomatoes.
• Sprinkle the top layer with the remaining cheese.
• Transfer the dish to the oven and bake for 40 to 45 minutes or until the cheese browns and the juices are bubbling at the edges.
• Serve at once.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.