Easy Eggplant Lasagna With Noodles Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes
• Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
• Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
• When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.
• Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.

Steps:

• Heat oven to 350°F.
• Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
• Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
• Layer 1/3 each of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
• Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

Steps:

• Combine eggplant, onion, peppers, garlic, tomatoes and olive oil in a large bowl and mix.
• Put on a large cookie sheet, spread evenly.
• Place in oven at 350 degrees, stirring occasionally and to check that veggies are not too dry, add more oil if needed.
• Cook about 1 hour or until veggies are very tender, 350 degrees.
• Add salt to taste.
• Cook lasagna according to box directions.
• In a 9x13 baking dish, cover bottom with spaghetti sauce.
• Layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese.
• Cover with foil and bake 30-35 minutes or until hot and bubbly.

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.
• Cut eggplant into very thin slices using mandolin. Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.) Bake about 6 minutes or until slightly shriveled and almost tender. Remove from oven; set aside to cool. Leave oven on.
• In medium bowl, mix ricotta and Parmesan cheeses. Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!) Add drained spinach to cheese mixture; mix well.
• Spread thin layer of marinara sauce in bottom of pie plate. Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate. Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.
• Bake in center of oven 30 minutes. Remove foil; continue baking 15 to 30 minutes longer or until cheese and sauce are bubbly and eggplant is tender. Remove from oven; cool about 10 minutes before cutting. Sprinkle top of the lasagna with basil before serving.

Steps:

• Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
• Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
• While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
• Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
• Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
• Let stand 10 minutes before serving.

Steps:

• Cook noodles according to package directions; drain. Add butter; toss to coat. , In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. , Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.