VEGETARIAN EGGPLANT LASAGNA
Vegetarian or not, you've got to try this one! I have even converted eggplant haters with this! It is SO good! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. Enjoy!
Provided by Kiwiwife
Categories < 4 Hours
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
- Put oven to bake at 350°F.
- In large lasagna pan layer as follows:.
- 1/3 spaghetti sauce.
- 1/3 lasagna sheets.
- 1/3 spaghetti sauce.
- 1/2 the eggplant.
- 1/2 the mozzarella.
- 1/3 lasagne sheets.
- remaining spaghetti sauce.
- chopped red peppers.
- remaining lasagna sheets.
- remaining eggplant.
- Spread Pesto over top layer of eggplant.
- make white sauce as follows,.
- melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.
- Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.
VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
- To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
- Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
- Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
- Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.
VEGAN EGGPLANT LASAGNA
Scrumptious no-noodle no-cheese lasagna! :) I used oven-roasted eggplant instead of noodles and cashew "cheese" for the cheese. I invented this because i made a batch of vegan enchiladas the other day and I knew the cashew "cheese" would go well in Italian food, also! I thought as long as I was improving the health of this recipe, I might as well get rid of the pasta as well. Enjoy!
Provided by tigrelillyy
Categories Vegetable
Time P1DT2h30m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cashew "Cheese" Filling.
- Soak 2 cups raw cashews in 6 cups of water for at least 24 hours. Rinse and drain. Using your food processor or blender, blend the remaining cup of water with the soaked and drained cashews until you reach the consistency of ricotta cheese. Add more water if necessary. Add to the cashew mixture the 2 Tbls. of vinegar,1/2 teaspoons black pepper, 1/2 teaspoons salt, and 1 Tbls. Italian seasoning. Add more seasonings to taste. Meanwhile, bring a very large stockpot full of water to boil. When water is boiling add 3 bunches of rinsed kale greens (be sure take off the twist ties!) Completely submerse the greens in the water. Blanche kale greens for 5 minutes or until bright green and soft. Drain greens and (do not burn yourself!) cut greens off tough stems and chop into small pieces. Squeeze out excess water with your hands (there will be quite a bit). Add chopped kale greens to the cashew mixture. Stir together.
- Eggplant "Noodles".
- Cut the ends off of 2 large eggplant. Slice into at least 10 slices total. If you wind up with more, that is great too! Rub the 2 Tbls. of salt onto the eggplant slices and let set in the refrigerator for at least 5 hours. (This will draw some of the moisture out of the eggplant. ) After your eggplant slices have sat for a few hours, wash off the salt and pat dry with towels. Coat eggplant slices with melted coconut oil or olive oil. Put on a baking sheet or two and bake in a 400 degree oven for 35 - 45 minutes or until fork soft.
- Assembling the lasagna.
- Heat the oven to 350 degrees. In an 8 x 10 pan, spoon out a bit of the pasta sauce into the pan. Then layer 5 eggplant slices. (You may have to cut the pieces to make them fit.) Layer half of the cashew /kale mixture over the eggplant slices. Spoon half of the remaining pasta sauce over the cashew/kale mixture. Then layer the remaining eggplant slices. Layer the remaining cashew/kale mixture. Spoon the remaining pasta sauce on top. Cover with foil or a silicone cover and bake @ 350 degrees for 35- 45 minutes or until bubbly. Enjoy!
Nutrition Facts : Calories 372.4, Fat 22.5, SaturatedFat 6.8, Cholesterol 1.9, Sodium 2314.6, Carbohydrate 38.1, Fiber 8.9, Sugar 12.6, Protein 10.6
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
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.
More about "vegetarian eggplant lasagna recipes"
VEGETABLE LASAGNE RECIPE - GOOD FOOD
From goodfood.com.au
- Preheat the oven to 200C. Place the eggplant on a baking tray and brush with 2 tablespoons oil. Season to taste. Roast for 30 minutes, turning once, or until lightly browned.
- Meanwhile, to make the cheese sauce, melt the butter in a medium saucepan, add the flour and stir over low heat until the mixture is dry and grainy.
- Meanwhile, in a saucepan over medium heat, simmer the tomatoes and their juice, 2 tablespoons oil, garlic and sugar for 8-10 minutes, or until thick.
10 BEST VEGETARIAN LASAGNA WITH EGGPLANT RECIPES | YUMMLY
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EASY VEGETARIAN EGGPLANT LASAGNA RECIPE - HEALTHY …
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4/5 (1)Total Time 1 hr 20 minsCategory Main CoursePublished 2020-09-14
- Line 2 large baking trays with parchment paper. Cut the ends of eggplants and slice into 0.5-inch discs.
- Lay the eggplant slices onto the prepared baking trays and sprinkle with salt and pepper. Spray with cooking oil, then bake in the preheated oven for 10 minutes.
EASY EGGPLANT LASAGNA - HOW TO MAKE VEGETARIAN EGGPLANT LASAGNA
VEGETARIAN ROASTED EGGPLANT LASAGNA | HIGH PROTEIN VEGETARIAN …
From loveandzest.com
- Arrange eggplant, kale and mushrooms on pan and drizzle with olive oil, salt and pepper. Roast in oven for 25 minutes.
- While vegetables are roasting; in a small bowl, mix together cottage cheese, eggs and 1/2 cup mozzarella cheese.
EGGPLANT LASAGNA | DELICIOUS ITALIAN LASAGNE ALLA NORMA - RECIPES …
From recipesfromitaly.com
- In a sauce pan pour the tomato passata, add two cloves of garlic, 2/3 basil leaves and a pinch of fine salt to taste. Cook over low heat for 10 minutes. The tomato sauce have to be quite runny. So if you see that it’s too thick add some water. That’s necessary to bake lasagna noodles. When ready, turn off the heat and set aside.
- After washing and drying the eggplants, slice them lengthwise. Make some slices about 1 cm (half an inch) thick. Then cut the ends of the eggplant into cubes (the first and last slice).
- Fry the eggplant in plenty of extra virgin olive oil, both the slices and the cubes. Fry them to a temperature of 170° C (340 F). Do not exceed the recommended temperature: check with a kitchen thermometer. Drain with a skimmer and place them on kitchen paper to absorb the excess oil. Set aside
ABSOLUTELY DELICIOUS VEGETARIAN EGGPLANT LASAGNA .. IT'S PALEO-LITE
From smartfundiy.com
- Layer the ingredients into a 9 inch baking dish starting with the eggplant, then pasta sauce, then cheese, then zucchini and repeat until the dish is full
VEGAN EGGPLANT LASAGNA RECIPE | EATINGWELL
From eatingwell.com
- Arrange eggplant slices in a single layer on the prepared pans. Roast, flipping once, until just tender, 15 to 20 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, about 4 minutes. Add garlic and cook for 1 minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
VEGAN EGGPLANT ZUCCHINI LASAGNA - SWEET VEGTABLE
From sweetvegtable.com
- Using a mandolin slicer or vegetable peeler, slice eggplant and zucchini into ribbons. Slice the outside of the zucchini, but discard the center core.
- Lightly coat the bottom of a baking sheet with olive oil. Arrange eggplant and zucchini "noodles" on the pan. They may overlap, depending on the size of your pan. Optionally, use 2 baking sheets to spread them out.
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA WITHOUT NOODLES
From wellplated.com
- Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
- Arrange sliced eggplant in a single layer on the 2 sheet pans—if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
- Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
LENTIL EGGPLANT LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
- Preheat oven to 425 degrees F (218 C). Also set out two baking sheets and one large (9x13-inch or similar) baking dish (sizes/amounts as original recipe is written // adjust if altering batch size).
- Generously salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
- Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
VEGETARIAN EGGPLANT LASAGNA - DUDE THAT COOKZ
From dudethatcookz.com
- Begin by cutting the eggplant into 1-inch slices and adding a dash of salt to each side. Allow the moisture to “sweat” out for 30 minutes. Wipe away excess moisture during this time.
- In one large bowl add coconut flour. In a second bowl combine 2 eggs and milk. Lastly, add 4 oz of Parmesan cheese to a third large bowl.
- Once the eggplant is ready, coat with coconut flour then add to the egg mixture, then to the Parmesan cheese. Place on a baking sheet. Sprinkle the eggplant with any remaining Parmesan cheese.
EASY EGGPLANT LASAGNA RECIPE (VEGETARIAN & LOW CARB)
From themediterraneandish.com
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
EGGPLANT LASAGNA [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
- Start with cutting eggplants in thin slices. Heat olive oil in a pan and fry the eggplants for around 5 minutes. Season with salt and pepper, then set aside. Make sure the oil hot, this way you will get a much better texture and flavor. After frying, make sure to remove any remaining oil. If needed, use kitchen crepe.
- Next mix marinara with garlic in a bow and season with a pinch of salt and pepper. If you use the optional garlic powder, onion powder and Italian herbs, mix them with the prepared vegan ricotta.
CHEESY EGGPLANT LASAGNA - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
- Prepare eggplant: trim both ends of each eggplant. Trim skin, if desired. Slice eggplant lengthwise into about 1/4" slices. Layer them on cooling rack set over baking sheet, salt on both sides and let sit for 30 minutes. You will notice moisture on the surface of each slice. Dab it away with a paper towel. You can also place the salted slices on a baking sheet and bake in 375 degrees F oven for 20 minutes.
VEGETARIAN EGGPLANT LASAGNA (LOW CARB + GLUTEN-FREE) - LIVE EAT …
From liveeatlearn.com
- Sweat Eggplant: Cut eggplant lengthwise into ⅛ inch slices (this is easiest with a mandolin slicer). Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 15 minutes. When finished, firmly pat eggplant as dry as possible with paper towels.
- Precook Eggplant: Preheat oven to broil. Brush eggplant slices on both sides with oil, then broil for 3 to 5 minutes, flipping halfway through cooking, until eggplant is tender and slightly browned. You may need to work in batches. When finished, remove eggplant from oven and set temperature to 350°F (175°C).
- Sauce: Heat oil in a large saute pan over medium heat. Add garlic and mushrooms, cooking uncovered until mushrooms sweat out their moisture, about 5 to 7 minutes. Add marinara, basil, salt, and crushed pepper. Cover and let gently simmer for about 10 minutes, while you prepare the rest.
EGGPLANT TOFU LASAGNA IS VEGETARIAN, HEALTHY, AND SO SO GOOD!
From ellejayathome.com
- Slice the eggplant into 1/4 in thick slices and lay them out on a paper towel. Sprinkle a bit on the top side of the eggplant. Let it sit for 20 minutes. Dab off the water droplets that come to the top. Flip the eggplant slices, and sprinkle a little more salt on that side. Let it sit for 20 minutes, and dab off the water again.
- While the eggplant is drying on the first side, blend the tofu, nutritional yeast (or parmesan), garlic, and pesto together.
- While the eggplant dries on the second side, sauté the peppers, onions, and crumbles together until fragrant. Add in the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
VEGAN EGGPLANT LASAGNA WITHOUT PASTA - BELGIAN FOODIE
From belgianfoodie.com
- Place the eggplant slices in a colander over a bowl or in the sink. Sprinkle about a teaspoon of salt on the eggplant slices. Toss the slices in the colander. Cover with a paper towel. Leave at least one hour to let the moisture from the eggplant drain from the colander.
VEGAN EGGPLANT LASAGNA (GLUTEN + GRAIN-FREE!) - FROM MY BOWL
From frommybowl.com
- Preheat the oven to 375F while you prepare all of the ingredients. Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant “coins”, so none are overlapping. Bake for 25 minutes, then remove from the oven.
- In the meantime, add the diced Onion to a large pot with a splash of Water or Oil; sauté over Medium heat for 3-4 minutes, until translucent. Then, add the Carrot, Crushed Tomatoes, and Tomato Paste to the pot, stirring well. Once everything is well incorporated, add the Lentils, Vegetable Broth, Parsley, and Basil. Bring everything to a boil, then cover and simmer over low for 30 minutes.
- Spread 1/2 cup of Marinara Sauce over the base of a large casserole dish, then cover it well with 1/3 of the Eggplant – try to overlap it as tightly as possible!
VEGAN EGGPLANT LASAGNA - SIMPLE VEGAN BLOG
From simpleveganblog.com
- Add salt to the eggplant slices on both sides and place them in a colander in the sink to remove excess water and bitterness for about 15 minutes. This step is optional, but if you omit it, your lasagna probably will have too much liquid.
- Rinse and dry salted eggplant slices well. Then grill them (or cook them in a skillet) until golden brown (no oil needed).
CHOWHOUND
From chowhound.com
- Start with the lentil mixture. Heat 1 tablespoon of the olive oil in a pan and sauté half of the onion and one crushed garlic clove until softened.
- Add the Puy lentils and sauté for a further minute, then add the stock and simmer until the lentils are fully cooked and soft.
- Add further stock as needed; you are aiming for the lentils to absorb most of the liquid without leaving too much broth.
VEGETARIAN EGGPLANT LASAGNA - GLUTEN FREE - BELGIAN FOODIE
From belgianfoodie.com
- Place the eggplant slices in a colander over a bowl or in the sink. Sprinkle about a teaspoon of salt on the eggplant slices. Toss the slices in the colander. Cover with a paper towel. Leave at least one hour to let the moisture from the eggplant drain from the colander.
EGGPLANT LASAGA RECIPE! - FEASTING AT HOME
From feastingathome.com
- Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!
- While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, turn heat off.
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