EGGPLANT (AUBERGINE) , TOMATO AND LEEK LASAGNA
This is a relatively simple vegetarian lasagna that has a sweet taste, and has a fabulous flavour. It's a great dish, totally delicious and even kids who are a little unsure of vegetables are won over by this.
Provided by MellowMel
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplants lengthways into 1 cm slices; place slices on colander, sprinkle with salt,stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook eggplant in batches, in heated oil large pan until softened and browned both sides.
- Cook onion and half the garlic in the same pan, stirring, until onion softens.
- Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
- Heat margarine in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly, remove from heat.
- Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish; place in position.
- Top with 1/4 of the eggplant, 1/4 of the leek mixture,1/4 of the tomato mixture and 1/4 of the cheese.
- Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes.
- Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.
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 (AUBERGINE) LASAGNA
Make and share this Eggplant (Aubergine) Lasagna recipe from Food.com.
Provided by Gidget
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the griller.
- Combine the lemon juice and olive oil and brush it on the eggplant slices.
- Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
- Preheat the oven to 180C degrees.
- In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
- In another bowl combine the parmesan and breadcrumbs.
- Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
- Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
- Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
- Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
- Serve with salad and crusty bread.
TURKEY EGGPLANT (AUBERGINE) LASAGNA
My father's Thanksgiving signature dish! The instructions may look alittle fussy, but it follows any basic lasagna dish recipe. They are definetely worth a try!
Provided by Izzy Knight
Categories Canadian
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350F degrees.
- Heat olive oil in a large skillet over medium heat.
- Saute mushrooms, garlic and onion until limp about 5-8 minutes.
- Add turkey and saute until meat is cooked through.
- Stir occasionally to break up any clumps.
- Add tomatoes, white wine, herbs and balsamic vinegar.
- Cook stirring frequently until mixture thickens, about 15-20 minutes.
- Stir in sun dried tomatoes and season with salt and pepper.
- Let cool slightly.
- Combine ricotta, egg and goat cheese mixing until smooth.
- Grease a baking dish or lasagna pan.
- Spread half the meat mixture over the bottom of the pan.
- Place eggplant slices over top overlapping slightly.
- Cover the eggplant with 1/3 of the mozzarella slices.
- Top with the remaining meat mixture.
- Cover with eggplant slices then top with the ricotta mixture.
- Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
- Layer remaining cheese on top then sprinkle with the Parmesan cheese.
- Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
- Let sit 15 minutes before serving (very important).
More about "eggplant aubergine tomato and leek lasagna recipes"
VEGETARIAN EGGPLANT LASAGNA - SCRUMMY LANE
From scrummylane.com
5/5 (3)Calories 516 per servingCategory Main Meal, Side Dish
- Heat up the olive oil in a large skillet/frying pan, then cook the eggplant cubes for 10 minutes, stirring regularly.
- Add the tomatoes, sugar, balsamic vinegar and herbs and simmer for 15 minutes or until the eggplant is tender.
- Meanwhile, beat the egg and 1 cup of parmesan into the ricotta cheese. Grind in some black pepper (to taste).
EGGPLANT LASAGNA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (176)Uploaded Oct 8, 2020Category DinnerPublished Oct 9, 2020
EGGPLANT, TOMATO AND LEEK LASAGNE | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Servings 6Total Time 2 hrs
FAVORITE ROASTED EGGPLANT LASAGNA | ALEXANDRA'S …
From alexandracooks.com
EGGPLANT LASAGNA - AHEAD OF THYME
From aheadofthyme.com
BEST EGGPLANT AUBERGINE TOMATO AND LEEK LASAGNA RECIPES
From alicerecipes.com
LENTIL EGGPLANT LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED EGGPLANT LASAGNA WITH TURKEY - A SAUCY …
From asaucykitchen.com
ROASTED EGGPLANT LASAGNA - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
EGGPLANT LASAGNA | FEASTING AT HOME
From feastingathome.com
CLASSIC EGGPLANT LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
EGGPLANT (AUBERGINE) , TOMATO AND LEEK LASAGNA - LUNCHLEE
From lunchlee.com
EGGPLANT LASAGNA - SIMPLY DELICIOUS
From simply-delicious-food.com
EGGPLANT, TOMATO AND LEEK LASAGNE - 9KITCHEN - NINE
From kitchen.nine.com.au
QUICK & EASY AUBERGINE LASAGNE (NO SAUCE)
From scrummylane.com
AUBERGINE AND LEEK LASAGNA - VEGFAMILY
From vegfamily.com
SCRUFFY AUBERGINE LASAGNE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
ITALIAN EGGPLANT LASAGNA | LASAGNE ALLA NORMA
From recipesfromitaly.com
EGGPLANT AND TOMATO LASAGNA, BEST VEGETARIAN RECIPE FOR DINNER
From nikibfood.com
You'll also love
Related Search