LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
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.
ROASTED EGGPLANT LASAGNA
In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.
Provided by KEEPERROX
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
- Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
- Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 21.7 g, Cholesterol 102 mg, Fat 26.9 g, Fiber 7.1 g, Protein 29.8 g, SaturatedFat 14.2 g, Sodium 1178.7 mg, Sugar 7.6 g
ROASTED EGGPLANT LASAGNA
With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 344 calories, Fat 22g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 590mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.
EGGPLANT LASAGNA
Provided by Food Network
Number Of Ingredients 9
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.
EGGPLANT LASAGNA
Make and share this Eggplant Lasagna recipe from Food.com.
Provided by EdandTheresa
Categories One Dish Meal
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 356.3, Fat 19.2, SaturatedFat 7.5, Cholesterol 39.7, Sodium 1678.7, Carbohydrate 24.2, Fiber 4.1, Sugar 13.4, Protein 23
ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE
Categories Pasta Tomato Vegetable Bake Vegetarian Mozzarella Parmesan Ricotta Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush baking sheet with olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with 2 tablespoons oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.
- Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper.
- Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange half of mozzarella over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)
- Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.
EGGPLANT LASAGNA
It is a delicious lasagna using eggplant instead of pasta.
Provided by GENKIANNA
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g
ROASTED EGGPLANT & ZUCCHINI LASAGNA
A blend of roasted veggies-from eggplant and zucchini to garlic and peppers-gives this farmers' market lasagna a hearty appeal.
Provided by My Food and Family
Categories Dairy
Time 2h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Set aside. Toss whole peppers, onions and garlic with 1/4 cup dressing; spread into 1 prepared pan. Toss eggplant and zucchini with remaining dressing; spread into remaining pan. Bake 25 min., stirring gently after 15 min. Cool.
- Reduce oven temperature to 350°F. Remove and discard skins and seeds from peppers; chop peppers and garlic. Combine vegetables; set aside. Mix Neufchatel, cottage cheese and egg until blended. Place 3 noodles on bottom of 13x9-inch pan sprayed with cooking spray; cover with layers of half each Neufchatel mixture, vegetable mixture and mozzarella. Repeat layers. Cover with foil.
- Bake 35 min. Remove foil; bake 10 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
ROASTED ZUCCHINI AND EGGPLANT LASAGNA
From "The Make Ahead Cook" from America's Test Kitchen. This needs an 8 hr rest and can be made up to 24 hrs ahead. Resting time is not included in the prep time
Provided by duonyte
Categories One Dish Meal
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
- Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
- Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
- Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Stir in remaining garlic and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
- Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
- Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
- Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
- Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
- Repeat layering of noodles, veggies, sauce and cheeses two more times.
- Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
- Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
- Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
- Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
- Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
- Let cool ten minutes, and serve.
Nutrition Facts : Calories 358.8, Fat 23, SaturatedFat 9.4, Cholesterol 46.1, Sodium 630, Carbohydrate 22.5, Fiber 7.1, Sugar 7.9, Protein 19.7
More about "roasted eggplant lasagna recipes"
EGGPLANT LASAGNA | MRFOOD.COM
From mrfood.com
EASY KETO EGGPLANT LASAGNA RECIPE | WHOLESOME YUM
From wholesomeyum.com
EGGPLANT LASAGNA - RECIPES FROM ITALY
From recipesfromitaly.com
ROASTED EGGPLANT LASAGNA WITH THYME | SIMPLY ORGANIC
From simplyorganic.com
ROASTED EGGPLANT LASAGNA WITH TURKEY - A SAUCY KITCHEN
From asaucykitchen.com
EGGPLANT LASAGA RECIPE! - FEASTING AT HOME
From feastingathome.com
ROASTED VEGETABLE LASAGNA - FAMILYSTYLE FOOD
From familystylefood.com
VEAL AND EGGPLANT PARMIGIANA RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED ZUCCHINI AND EGGPLANT LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
JAPANESE EGGPLANT LASAGNA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ROASTED EGGPLANT & ZUCCHINI LASAGNA – A SIMPLE PALATE
From asimplepalate.com
BEST LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING …
From foodnetwork.ca
THE BEST EGGPLANT LASAGNA RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
EASY EGGPLANT LASAGNA - HOW TO MAKE VEGETARIAN EGGPLANT ...
From delish.com
ROASTED EGGPLANT LASAGNA RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
EGGPLANT LASAGNA | FOODTALK
From foodtalkdaily.com
VEGETARIAN ROASTED EGGPLANT LASAGNA | HIGH PROTEIN ...
From loveandzest.com
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA WITHOUT NOODLES
From wellplated.com
ROASTED EGGPLANT AND PORTOBELLO MUSHROOM LASAGNA - WWW ...
From foodess.com
EGGPLANT LASAGNA - A BETTER CHOICE
From abetterchoice.com.au
ROASTED EGGPLANT LASAGNA RECIPE - VEGETARIANTIMES.COM
From vegetariantimes.com
40 EASY EGGPLANT RECIPES | MYRECIPES
From myrecipes.com
JAMIE OLIVER SCRUFFY EGGPLANT LASAGNA - THERESCIPES.INFO
From therecipes.info
LASAGNA WITH MAPLE-CARAMELIZED ONIONS - MAPLE FROM CANADA
From maplefromcanada.ca
FAVORITE ROASTED EGGPLANT LASAGNA | ALEXANDRA'S KITCHEN
From alexandracooks.com
ROASTED EGGPLANT LASAGNA - YOGAJOURNAL.COM
From yogajournal.com
VEGAN EGGPLANT LASAGNA RECIPE | EATINGWELL
From eatingwell.com
ROASTED EGGPLANT LASAGNA - 1840 FARM
From 1840farm.com
EGGPLANT LASAGNA RECIPE - RECIPES.NET
From recipes.net
ROASTED EGGPLANT LASAGNA | VEGAN LASAGNA RECIPE | VEGANUARY
From veganuary.com
VEGAN ROASTED EGGPLANT LASAGNA RECIPE - CHOWHOUND
From chowhound.com
ROASTED EGGPLANT LASAGNA - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
EGGPLANT LASAGNA RECIPE - MEDITERRANEAN RECIPES & LIFESTYLE
From themediterraneandish.com
EASY EGGPLANT LASAGNA | KITCHN
From thekitchn.com
BEST EGGPLANT LASAGNA RECIPE | MYRECIPES
From myrecipes.com
EGGPLANT LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
EGGPLANT ORZO LASAGNA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ROASTED EGGPLANT LASAGNA | VEGAN EGGPLANT LASAGNA | VEGANUARY
From veganuary.com
ROASTED EGGPLANT FOR LASAGNA - ALL INFORMATION ABOUT ...
From therecipes.info
You'll also love