Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Eggplant lasagna. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Eggplant lasagna Recipe. Get Inspired On Our Official Site. The preparation of the eggplant makes all the difference.
You can have Eggplant lasagna using 29 ingredients and 10 steps. Here is how you cook that.
Ingredients of Eggplant lasagna
Take of lasagna.
Make ready 1/2 lb of bulk sausage.
Make ready 1 1/3 lb of ground meat.
Prepare 28 oz of diced tomatoes.
It’s 28 oz of tomato sauce.
Take 4 cup of colby jack cheddar cheese, shredded.
It’s 4 medium of aubergine/ eggplants.
Take 15 of ricotta cheese, I used Polly-O brand it has lowest in carbs..
Take 1 cup of grated parmesan cheese.
Prepare 12 oz of tomato paste.
Make ready 1 large of red onion chopped.
Make ready 1 1/2 tsp of kosher salt.
Make ready 1/4 cup of olive oil.
Make ready of seasonings.
Take 1 tbsp of granulated garlic powder.
It’s 1 tsp of basil.
Prepare 1 tbsp of chopped parsley.
Take 1 1/2 tsp of summer savory.
Take 1 tsp of whole leaf oregano.
Take 1 tsp of salt.
Take 2 1/4 tbsp of sweetener, sugar, splenda, stevia and so on.
You need of pesto.
Take 1/4 cup of sweet basil.
Make ready 1/2 cup of chopped parsley.
You need 1 1/2 tbsp of pine nuts.
Take 1/4 tsp of kosher salt.
Make ready 1/4 cup of grated parmesan cheese.
It’s 1/4 tsp of ground black pepper.
Take 1/4 cup of olive oil, extra virgin.
The best eggplant to use in this lasagna recipe are the most tubular-shaped that.Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe!A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles.You won't miss the pasta! or browse the full recipe index ».
Eggplant lasagna step by step
In a dry pan toast the pine nuts don't burn them..
Mix all the ingredients except olive oil into a blender and blend till coarse add olive oil a bit at a time. blend till chunky smooth. Set aside..
Preheat oven 400° Fahrenheit..
Peel the aubergines. Slice thinly olive oil to both sides of each slice lightly sprinkle with kosher salt. Put on a pan, With nonstick spray roast for 20 minutes or till tender..
Brown the sausage and meat add onions. Drain off any excessive drippings from meat. Add seasonings and diced tomatoes to meat..
Add tomato sauce. Add tomato paste to thicken. Let simmer 10 minutes..
In a deep dish or spring form pan layer sides and bottom with roasted eggplant slices. Add a layer of meat sauce. Add 15 ounces ricotta cheese. Add layer of pesto. Add a layer of eggplant slices. Add half of parmesan cheese. Then 2 cups of cheddar cheese..
Add a layer of meat sauce then eggplant. Add parmesan cheese and cheddar cheese..
Bake 35-40 minutes. Let rest 15..
Serve, hope you enjoy!.
Line a rimmed baking sheet with parchment paper.Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant.Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use.
This is a yummy and easy Jewish eggplant lasagna!Preparation can be done ahead of time, refrigerated and baked later in the day.Various colored peppers can be used to make the dish more attractive.Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta!Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
