Top it off with flavorful Arugula Almond Pesto! Or microwave. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna recipe. Drizzle a little bit of olive oil over the top. Roasting the eggplant is probably the thing that takes the most time, but I’ve made it as easy as possible for you. Repeat: Blot and spray. . Up to you. Zucchini and Japanese eggplant were where I landed. Get recipes, tips and NYT special offers delivered straight to your inbox. Then a layer of eggplant noodles. She also makes grilled peach melba for dessert. My husband is raving about it as well. Your email address will not be published. It doesn’t look like I added it all here but I went back and added the rest, and forgot to take a picture. Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. … FYI: I do prefer saltier pecorino here versus tangier parmesan. When it is done, it will be slightly puffed, golden and delicious smelling – and you’ll feel especially proud of yourself. Brush or spray with olive oil. 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 love making lasagna without traditional noodles. ), it’s been a while since I’ve made lasagna using eggplant. Cut ends of eggplants and slice thinly, about 1/4” thick. Blot the moisture that is released from the top side. Lasagna is always a hit around our household and this eggplant lasagna (also known as aubergine lasagna) is a delicious spin-off! This eggplant lasagna recipe replaces pasta noodles for thinly sliced eggplant. Lay 4 eggplant slices on top followed by all of the ricotta mixture. One of the biggest struggles for myself and many in changing to low-carb diets is the lack of pasta. I haven’t gone wrong with any recipes from feasting from home and this was no exception. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. The vegetables are complemented by the naturally sweet flavor of vine-ripened tomatoes from the Italian sauce, which is made without onions and garlic. Line a baking sheet with foil and brush the foil lightly with olive oil. mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Preheat the oven to 450 degrees. It worked out so well, it HAD to be made known to the rest of the world! It should not be considered a substitute for a professional nutritionist’s advice. NYT Cooking is a subscription service of The New York Times. 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. Nov 13, 2020 46 Comments ★★★★★ 5 from 26 reviews. Ingredients. >> 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! 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. Add the garlic and … Featured in: PNW Chef & 2018 Saveur Blog Awards Finalist! Top with the mozzarella and … There are just enough thin, no-boil lasagna noodles to give it structure without completely taking over- making the eggplant the real star of the dish. 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. We came up with this one as 'starving' university students looking for something easy and tasty that's NOT pasta. 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. TODAY nutritionist Joy Bauer teaches Hoda and Jenna how to make no-noodle, cheesy spinach lasagna with roasted eggplant and zucchini. To reheat, let it come to room temp, cover, bake at 350F or 375F oven for 25-30 minutes. Let sit for 20 minutes. Place the eggplant in the middle of the 400 F oven until deeply golden 30-40 minutes. Yes, feel free to make and assemble the Eggplant Lasagna ahead and bake it before serving (bring it to room temp first). Keto Eggplant Lasagna. Cook lasagna according to box directions. Top with a layer of lasagna noodles. Or make it in stages: Roast the eggplant ahead, make the ricotta mix ahead, and the. One of the best meals we’ve made from you… thank you so much. Here I’m using a 25-ounce jar of store-bought marinara sauce. Here’s what you’ll need to make your own gluten-free lasagna! Start with slicing 3 large globe eggplant into 1/2 inch slices. But if you have an extra 5 minutes, make the Arugula Pesto, trust me, you need this in your life. So check them and be intentional here. If you try it, please let us know the results in the comments below. Set aside and turn the oven down to 350 degrees. It’s a beautifully rewarding meal to make on a slower Sunday, and then you’ll get to enjoy the leftovers during the workweek. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Again, if you try this, please let us all know how it turns out…very curious. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. ★☆ It only takes 5 minutes and it totally elevates. Hi, I'm Sylvia! Use either a 13 x 9-inch baking dish or a 11 to 12-inch  round baking dish. Working in batches … Thank you! Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese. Eating The Color Purple. Just make sure your filling is seasoned and flavorful if adding to it. With mozzarella, Parmesan and ricotta cheeses, this vegetable lasagna has got it all. You can cut them into rounds, but then there are more to manage that way. Add the second, final layer of no-boil lasagna noodles. . Layered with roasted eggplants and a very small amount of lasagna noodles, a homemade red sauce and topped with melty cheese, then baked to golden perfection. Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. Take half of the spinach and break up into an even layer atop the … https://www.marthastewart.com/1532367/mushroom-eggplant-lasagna Spread 3/4 cup of marinara sauce on the bottom of a  greased baking dish. This Eggplant Lasagna with Spicy Italian Sausage Meat Sauce is not your average pasta-based lasagna. A beautiful nourishing gift to yourself and your family. Additions: Feel free to add ground meat or mushrooms to the onion mixture to “beef” it up. While the eggplant is roasting, heat oil in a large pan over medium-high heat. Line a baking sheet with foil and brush the foil lightly with olive oil. The information shown is Edamam’s estimate based on available ingredients and preparation. 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. Roasted eggplant slices, layered with a delicious cheese mixture with spinach and … Spoon on a few dollops then spread it with an offset or a rubber spatula. This is a great do-ahead dish. Classic Eggplant Lasagna that’s full of cheesy goodness, without the pasta! Mix up the ricotta with basil, nutmeg, egg and salt and pepper. Use meltable vegan cheese as a substitute. Lightly oil a rectangular baking dish. Undercooked eggplant is never good. I’ve taken my recipe for The Most Amazing Lasagna and turned it into The Most Amazing Eggplant Lasagna! What I love about this recipe is how surprisingly light it is. Rate this recipe Lay slices on a cooling rack and season with salt. With layers made of zucchini, eggplant and noodles, this vegetable lasagna is fresh and light and delicious. Yes, of course, you can always use store-bought pesto or your own version of pesto would work fine too. You can also tackle this in stages, roasting the eggplant a day ahead. 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. 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. I truly am excited for you to try this Eggplant Lasagna. This easy, no noodle lasagna contains three main parts: eggplant, mushroom bolognese sauce, and a ricotta mixture. Ingredients for eggplant lasagna. Keto, GF and Vegan-adaptable! I used fresh-made lasagna sheets and sauce from a local Italian specialty store. Join us! . Can’t wait! Since each part contains its own set of ingredients, I broke everything down into simple sections. I don’t know. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. I am actually eating the last piece as I type, and feeling a bit sad about it. This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! This vegetarian lasagna recipe has all the flavors of a classic lasagna but is instead packed with … Remove from the heat and allow to sit for 5 to 10 minutes before serving. This lasagna is made with 3 cheeses and a sauce layered with eggplant 'noodles'. www.eatingwell.com/recipe/266456/no-noodle-eggplant-lasagna Let this sit 15-20 minutes, allowing them to sweat, which removes bitterness, while the oven heats up. This delicious Eggplant Lasagna is so warm and comforting -it is one of those dishes you actually get kind of excited about the leftovers. After making a big batch last Sunday- it has been nourishing me all week long. Because I can read your mind, let me answer some of your questions. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. cost per recipe: $19.65. Trader Joe’s Organic Marinara is flavorful as well and this brand or Organic “no-sugar-added”  Marinara Sauce made with 100% olive oil and no weird seed oils. The lasagna can be baked several hours ahead and reheated in a medium oven. Dollop half of ricotta cheese evenly on eggplant … Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Place onto 2 parchment-lined sheet pans. With layers of rich eggplant, creamy ricotta, and perfectly … And once that part is done, just assemble and bake. Spray olive oil is very handy here-  or if you like butter or ghee, feel to free to melt and brush it on lightly. . Top with one-third tomato sauce mixture and half of eggplant. If using a sugar-free marinara sauce– add 1-2 teaspoons maple syrup to the sauce- otherwise too acidic. 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! Preheat the oven to 450 degrees. It is completed with a delicious meat and tomato sauce. I find the eggplant is quite filling on its own, but up to you. ★☆ Even though I used whole milk ricotta here, it did not feel even remotely heavy – so I recommend using whole milk ricotta. Add a layer of meat sauce (about 2 cups). Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Then flip them over. LOW CARB: YES you could leave out the lasagna sheets altogether and use the eggplant as the “pasta” here for a keto version. https://www.allrecipes.com/recipe/220346/eggplant-and-ground-beef-lasagna Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Let the eggplant cool and steam in the foil packet for 20 minutes. 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! Eggplant: For the eggplant … Add the lasagna noodles, add  3/4 cups more sauce, then overlap half of the eggplant. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. The thing that elevates this Eggplant Lasagna is the Arugula Pesto. While the eggplant is roasting, make the filling. Sprinkle with Mozzarella and Pecorino. Let it rest 5 minutes before serving, dot it with. 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. I really don’t think you’ll mind the process. Garnish with the arugula pesto or serve it on the side. If you cut them thinner than 1/2 inch, they brown faster, if thicker they will need longer. It took a little more time than I usually spend on a meal but well worth it. Cover with parchment and foil (basically don’t let the foil touch the lasagna) and bake covered, then uncover for the last 10-15  minutes until golden and bubbling. The lasagna is done when it is golden, bubbling and slightly puffed in the center. I like the structure the lasagna noodles bring, but it’s good without too. You can cut them into rounds, but then there are more to manage that way. Easy, right?? Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE. Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Then gently and evenly spread a layer of cashew cream. Top the noodles with a thin layer of ricotta. Recipes like this lasagna are just what is needed. In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. This recipe is of a high-end Italian restaurant quality. Show me your beautiful golden Eggplant Lasagna on Instagram– tag #feastingathome. Cover the baking dish tightly with foil and place in the oven. Add the remaining ricotta- yep it will be on the top this time. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. AND don’t even think about putting raw, uncooked eggplant in the lasagna- you’ll be very disappointed! Start with slicing 3 large globe eggplant into 1/2 inch slices. People absolutely love the lasagna we make around here and there’s only room for more. Spread remaining pasta sauce over noodles. Instead, I always make it with zucchini or eggplant slices. In a 9x13 baking dish, cover bottom with spaghetti sauce. Delicious. Sprinkle with 1/2 cup or 3/4 cup mozzarella and a few tablespoons of pecorino (or parmesan). From now on, it will be my go-to recipe. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. Preheat oven to 400°. Vegan and GF adaptable. Add all the filling. Vegetarian comfort food at its best! ★☆ My husband and I made this lasagna for Christmas and it was delicious! Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. Subscribe now for full access. ★☆ Hey, I'm Sylvia! It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. I can’t believe I was able to make such a delicious meal following your instructions. Place onto 2 parchment -lined sheet pans. . Sub meltable vegan cheese. 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. 3 … I would add one more eggplant. https://industryeats.com/eggplant-spinach-mushroom-lasagna-recipe While it is baking, make the Arugula Almond Pesto. Sprinkle one side with 1/2 teaspoon salt, turn them over and sprinkle with another 1/2 teaspoon salt – sprinkling … Even though I like eggplant, I really don’t enjoy cooking only for me. Repeat layers, ending with noodles. Roasted Eggplant Lasagna- a cozy, hearty vegetarian dinner recipe made easy with no-boil noodles. Sprinkle one side with 1/2 teaspoon salt, turn them over and sprinkle with another 1/2 teaspoon salt – sprinkling as evenly as possible. My guess is probably, and I would freeze after baking- but haven’t personally tried this. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Yes, again, probably! Top with a layer of tomato sauce and a layer of Parmesan. P.S. Or if you live somewhere warm, grilling the eggplant is even easier and adds great flavor! VEGAN: Sub Tofu Ricotta adding basil and nutmeg. ), Zucchini Lasagna Roll Ups with Spinach & Basil. 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