Required fields are marked *. This is time consuming to make, but well worth the trouble. I used to make it with the eggplant slices breaded & fried. Peel eggplant, and cut crosswise into 1/4-inch-thick slices. *6 no-cook lasagna noodles may be substituted. Salt both sides of the eggplant slices with a tablespoon and a half Kosher salt and lay them on a clean kitchen towel for about 20 minutes to let them soften and release some liquid. Layer 1/3 each of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. 534. Grandma also eating and as she HATES garlic I used sauce without garlic in and used more dried pepper...not just red but crushed peppers....great spicy edge to it...possibly too much of a kick for some but we all loved it! Let stand 20 minutes before serving. Lower the heat to medium, and add the crushed tomatoes and half of the basil. Repeat with the remaining ingredients to make two more identical layers, ending with the last of the mozzarella cheese. Instead of baking it, though, we put it in a stone on our grill. Lower the heat to 350 degrees Fahrenheit. Top with half of eggplant slices and 3/4 cup sauce mixture. Now I am cooking with no carbs; I bought the Oxo spiralizer to keep on making non-carb pasta and it too is on the money. Eggplant lasagna is a comforting crossroad where lasagna and eggplant Parmesan meet. Your entire recipe is really very good, just the way I would do it. A little time consuming, but totally worth it! And fed a ton of people! Can't see what the whipping cream was for. This keto eggplant lasagna recipe is a delicious low-carb marriage of two Italian comfort dishes: Eggplant Parmesan and Meat Lasagna. The roasted eggplant slices serve as the lasagna “noodles,” nestled in between layers of marinara sauce, Italian sausage, and ricotta cheese. I've made this for years. Top with one-third tomato sauce mixture and half of eggplant. Easy to reheat as well so perfect leftovers! Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. 2. Cook eggplant, in batches, in 1 1/2 Tbsp. My hubby accidentally burnt some of the eggplant when frying, but overall it was okay. water. for 35 to 40 minutes or until golden brown. https://www.bigoven.com/recipe/eggplant-parmesan-lasagna/164378, Get Detailed Nutrition Facts on Any Recipe. Frying the eggplant makes it a little greasy, but everyone in my family loved it, even the picky 3yo. Please enter a valid email address (Ex: [email protected]). Remove from heat; stir in cream and Parmesan cheese. Uncover and bake until the eggplant is soft, the sauce is bubbling, the center is hot and the cheese is browned in spots, 25 to 30 more minutes. Slice zucchini into long ribbons and drizzle the raw slices with good olive oil, a little bit of vinegar and some salt for a very easy summer side. Absolutely delicious! Bake at 350? Your email address will not be published. Meanwhile, rub an 8-inch square baking dish with remaining 1/2 teaspoon oil. Made it for my boyfriend, his parents, his friends and my son and everyone LOVED it! Keeps your dry foods fresh and your home organized Shop POP Containers Now. This is excellent! Combine marinara with 1/2 cup water. I left the skins on the eggplant instead of peeling it, which saves on time and was still good :). Two favorites, eggplant parmesan and lasagna, come together to make this Eggplant Parmesan Lasagna with layers and layers of wonderful flavor! Top noodles with remaining sauce mixture, spreading to cover edges. The Large Y-Peeler is great for skinning eggplant, but this super sharp, extra wide peeler also has many other uses: Want more delicious and comforting dinners? Bake, covered, at 350? Roast until they soften and turn dark in areas, flipping halfway through, about 35 minutes. Add the onion and season with 1 teaspoon of salt and some grinds of black pepper. Add unlimited recipes. 1. Reduce to a simmer and let simmer until the sauce thickens slightly and the flavors meld, about 25 minutes. Cover baking dish with foil and bake at 450°F for 45 minutes or until noodles are tender and mixture is bubbly. Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish.