NOODLE-LESS LASAGNA
The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.
Provided by Devon O'Brien
Categories Gluten-Free Pasta Recipes
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
- Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
- Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
- Combine ricotta, egg and pepper in a small bowl.
- Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
- Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 19 g, Cholesterol 68.6 mg, Fat 16 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 505.8 mg, Sugar 6.6 g
NOODLE-LESS EGGPLANT LASAGNA
Low-carb lasagna? Yes please! We used thinly sliced eggplant in lieu of noodles and layered spinach, ricotta cheese and marinara sauce for a satisfying vegetarian meal.
Provided by By Cindy Rahe
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.
- Cut eggplant into very thin slices using mandolin. Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.) Bake about 6 minutes or until slightly shriveled and almost tender. Remove from oven; set aside to cool. Leave oven on.
- In medium bowl, mix ricotta and Parmesan cheeses. Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!) Add drained spinach to cheese mixture; mix well.
- Spread thin layer of marinara sauce in bottom of pie plate. Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate. Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.
- Bake in center of oven 30 minutes. Remove foil; continue baking 15 to 30 minutes longer or until cheese and sauce are bubbly and eggplant is tender. Remove from oven; cool about 10 minutes before cutting. Sprinkle top of the lasagna with basil before serving.
Nutrition Facts : ServingSize 1 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
MEATLESS EGGPLANT LASAGNA
Meatless Monday done right!
Provided by Jrocks
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 9
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
- Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.
- Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
- Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
- Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.
- Bake in the preheated oven for 35 minutes.
- Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 39.9 g, Cholesterol 111.9 mg, Fat 17.5 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 9.2 g, Sodium 954.5 mg, Sugar 11.1 g
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