Lasagna is always a hit around our household and this eggplant lasagna (also known as aubergine lasagna) is a delicious spin-off! Yes, feel free to make and assemble the Eggplant Lasagna ahead and bake it before serving (bring it to room temp first). Then flip them over. It is completed with a delicious meat and tomato sauce. This Eggplant Lasagna with Spicy Italian Sausage Meat Sauce is not your average pasta-based lasagna. Easy, right?? Get recipes, tips and NYT special offers delivered straight to your inbox. Additions: Feel free to add ground meat or mushrooms to the onion mixture to “beef” it up. Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. Spray olive oil is very handy here-  or if you like butter or ghee, feel to free to melt and brush it on lightly. With layers made of zucchini, eggplant and noodles, this vegetable lasagna is fresh and light and delicious. This delicious Eggplant Lasagna is so warm and comforting -it is one of those dishes you actually get kind of excited about the leftovers. Because I can read your mind, let me answer some of your questions. https://industryeats.com/eggplant-spinach-mushroom-lasagna-recipe . This recipe is of a high-end Italian restaurant quality. With mozzarella, Parmesan and ricotta cheeses, this vegetable lasagna has got it all. Keto Eggplant Lasagna. Your email address will not be published. I am actually eating the last piece as I type, and feeling a bit sad about it. Dollop half of ricotta cheese evenly on eggplant … VEGAN: Sub Tofu Ricotta adding basil and nutmeg. Classic Eggplant Lasagna that’s full of cheesy goodness, without the pasta! Top with one-third tomato sauce mixture and half of eggplant. TODAY nutritionist Joy Bauer teaches Hoda and Jenna how to make no-noodle, cheesy spinach lasagna with roasted eggplant and zucchini. 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. ★☆. This easy, no noodle lasagna contains three main parts: eggplant, mushroom bolognese sauce, and a ricotta mixture. Opt out or, tablespoons extra virgin olive oil, plus additional for drizzling, ounces fresh mozzarella, shredded (optional). Use either a 13 x 9-inch baking dish or a 11 to 12-inch  round baking dish. Roasted Eggplant Lasagna- a cozy, hearty vegetarian dinner recipe made easy with no-boil noodles. PNW Chef & 2018 Saveur Blog Awards Finalist! Garnish with the arugula pesto or serve it on the side. One of the best meals we’ve made from you… thank you so much. Blot the moisture that is released from the top side. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Up to you. Recipes like this lasagna are just what is needed. In a 9x13 baking dish, cover bottom with spaghetti sauce. … Line a baking sheet with foil and brush the foil lightly with olive oil. >> More, Roasted Eggplant Lasagna with Arugula Pesto, Butternut Squash Gratin with Leeks, Sage and Walnuts », Butternut Lasagna with Mushrooms and Sage, Polenta Lasagna with Smoky Red Pepper Sauce, Baked Ziti with Mushrooms & Spinach (No Boil! Top the noodles with a thin layer of ricotta. When it is done, it will be slightly puffed, golden and delicious smelling – and you’ll feel especially proud of yourself. Cover the baking dish tightly with foil and place in the oven. Keywords: Eggplant Lasagna, roasted Eggplant lasagna, keto eggplant lasagna, low carb eggplant lasagna, vegetarian lasagna, vegetarian lasagna recipe, Tag @feastingathome on Instagram and hashtag it #feastingathome. Top with a layer of tomato sauce and a layer of Parmesan. Let sit for 20 minutes. While it is baking, make the Arugula Almond Pesto. What I love about this recipe is how surprisingly light it is. Thank you! The thing that elevates this Eggplant Lasagna is the Arugula Pesto. This eggplant lasagna is just as cheesy, tomato-y, and delicious as the traditional type, but without the carbs or gluten of lasagna noodles! I haven’t tried this- but what I would do is make the tofu ricotta recipe, leave out the egg but add the basil and nutmeg. Let this sit 15-20 minutes, allowing them to sweat, which removes bitterness, while the oven heats up. Featured in: Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna recipe. Start with slicing 3 large globe eggplant into 1/2 inch slices. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. If you cut them thinner than 1/2 inch, they brown faster, if thicker they will need longer. Lightly oil a rectangular baking dish. Add the remaining ricotta- yep it will be on the top this time. Hi, I'm Sylvia! Preheat oven to 400°. Remove from the heat and allow to sit for 5 to 10 minutes before serving. We have by-passed the standard lasagna noodles and opted for slices of eggplant instead and packed in a ton of flavor with spicy Italian sausage and fresh herbs. If you try it, please let us know the results in the comments below. Place the eggplant in the middle of the 400 F oven until deeply golden 30-40 minutes. ★☆ Vegetarian comfort food at its best! Cut ends of eggplants and slice thinly, about 1/4” thick. While the eggplant is roasting, heat oil in a large pan over medium-high heat. Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. Show me your beautiful golden Eggplant Lasagna on Instagram– tag #feastingathome. Sprinkle one side with 1/2 teaspoon salt, turn them over and sprinkle with another 1/2 teaspoon salt – sprinkling as evenly as possible. We came up with this one as 'starving' university students looking for something easy and tasty that's NOT pasta. Spread 3/4 cup of marinara sauce on the bottom of a  greased baking dish. Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. This is a great do-ahead dish. Mix up the ricotta with basil, nutmeg, egg and salt and pepper. 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. Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. Sprinkle with Mozzarella and Pecorino. Zucchini and Japanese eggplant were where I landed. Sub meltable vegan cheese. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. My husband is raving about it as well. She also makes grilled peach melba for dessert. Add the second, final layer of no-boil lasagna noodles. Top with the mozzarella and … Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. While the eggplant is roasting, make the filling. Then gently and evenly spread a layer of cashew cream. I can’t believe I was able to make such a delicious meal following your instructions. Then a layer of eggplant noodles. I love making lasagna without traditional noodles. Take half of the spinach and break up into an even layer atop the … Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Add a layer of meat sauce (about 2 cups). mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Eggplant: For the eggplant … This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! It only takes 5 minutes and it totally elevates. I used fresh-made lasagna sheets and sauce from a local Italian specialty store. Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese. Nov 13, 2020 46 Comments ★★★★★ 5 from 26 reviews. NOTE: If using a no-sugar-added marinara sauce,  it will need a little sweetness- I usually stir in  1-2 teaspoon of maple syrup to the jar, otherwise, the sauce can be too acidic. With layers of rich eggplant, creamy ricotta, and perfectly … If you’re wondering what kinds of vegetables to put in a vegetable lasagna, I started by looking at vegetables with shapes that mimic the shape of lasagna noodles. Add all the filling. Lay 4 eggplant slices on top followed by all of the ricotta mixture. You can cut them into rounds, but then there are more to manage that way. I can sit down to a plate of eggplant lasagna with a rich meat sauce, tons of cheese, and never even miss the carb-laden sheets of noodles. Can’t wait! I like the structure the lasagna noodles bring, but it’s good without too. . Let the eggplant cool and steam in the foil packet for 20 minutes. . Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Working in batches … A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Vegan and GF adaptable. FYI: I do prefer saltier pecorino here versus tangier parmesan. Or make it in stages: Roast the eggplant ahead, make the ricotta mix ahead, and the. Undercooked eggplant is never good. Yes, of course, you can always use store-bought pesto or your own version of pesto would work fine too. Again, if you try this, please let us all know how it turns out…very curious. P.S. Or microwave. I haven’t gone wrong with any recipes from feasting from home and this was no exception. But if you have an extra 5 minutes, make the Arugula Pesto, trust me, you need this in your life. Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! This vegetarian lasagna recipe has all the flavors of a classic lasagna but is instead packed with … I would add one more eggplant. Eating The Color Purple. Add the garlic and … ★☆ Top with a layer of lasagna noodles. Almost every month, I make my Spinach and Zucchini Lasagna for my husband, but since he doesn’t like eggplant (and refuses to eat it! The lasagna is done when it is golden, bubbling and slightly puffed in the center. Repeat: Blot and spray. It’s hearty, don’t get me wrong- eggplant is filling and “meaty” but it doesn’t feel overly cheesy or heavy- meaning, it does not put me in a food coma. One of the biggest struggles for myself and many in changing to low-carb diets is the lack of pasta. Here I’m using a 25-ounce jar of store-bought marinara sauce. Spread remaining pasta sauce over noodles. Lay slices on a cooling rack and season with salt. I’ve taken my recipe for The Most Amazing Lasagna and turned it into The Most Amazing Eggplant Lasagna! https://www.allrecipes.com/recipe/220346/eggplant-and-ground-beef-lasagna I find the eggplant is quite filling on its own, but up to you. Add the lasagna noodles, add  3/4 cups more sauce, then overlap half of the eggplant. Roasting the eggplant is probably the thing that takes the most time, but I’ve made it as easy as possible for you. Just make sure your filling is seasoned and flavorful if adding to it. Brush or spray with olive oil. People absolutely love the lasagna we make around here and there’s only room for more. https://www.marthastewart.com/1532367/mushroom-eggplant-lasagna From now on, it will be my go-to recipe. 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