EGGPLANT LASAGNA
A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won't miss the pasta!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
- In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
- Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.
Nutrition Facts : ServingSize 1 serving, Calories 224 kcal, Carbohydrate 14 g, Protein 12 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 47 mg, Fiber 5 g, Sugar 7 g
EGGPLANT LASAGNA RECIPE
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 14
Steps:
- 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).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- 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).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving
LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA
Lasagna recipe with vegetables and cheese!
Provided by Jen
Categories Italian Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g
CHEESY SPINACH LASAGNA
This is quick and easy. I like the three different cheeses.
Provided by WIKSCOGG
Categories Trusted Brands: Recipes and Tips Sparkle
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
- In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
- Cover and bake in a preheated oven for 30 minutes or until heated through.
Nutrition Facts : Calories 407.6 calories, Carbohydrate 24.3 g, Cholesterol 98.2 mg, Fat 27.3 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 14.7 g, Sodium 506 mg, Sugar 1.6 g
LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA
Lasagna recipe with vegetables and cheese!
Provided by Jen
Categories Italian Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g
LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA
Lasagna recipe with vegetables and cheese!
Provided by Jen
Categories Italian Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g
SPINACH LASAGNA RECIPE
Feature a new star on the table with our Spinach Lasagna Recipe. Our scene-stealing Spinach Lasagna Recipe features cheesy spinach, noodles and mozzarella.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h10m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan until blended.
- Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and half the cottage cheese mixture. Repeat layers. Top with remaining noodles, pasta sauce, mozzarella and Parmesan cheeses.
- Bake 45 min. or until heated through. Remove from oven. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA
Lasagna recipe with vegetables and cheese!
Provided by Jen
Categories Italian Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g
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