Add one-third of the mozzarella. Let stand 10 minutes before slicing and serving. Top noodles with remaining sauce mixture, spreading to cover edges. Keep warm. Prepare recipe as directed, reserving last half of mozzarella from top. Can't wait to make this again soon! Learn how to make this delicious dish with our easy recipe. Must be for the coffee your enjoying while it bakes. This is the right tool when you want to shave a little bit of cabbage to make just enough slaw for a sandwich or a taco. Sprinkle slices evenly with salt and black pepper. Cover with foil and bake for 20 minutes. Remove from oven; pull up foil and seal edges to close. Prep: 50 min., Cook: 1 hr., Bake: 40 min., Stand: 20 min. Not bad. Roasting thick eggplant planks drizzled with plenty of oil gives them a silky texture and lends structure to this comforting, cheesy bake. This tool is designed to handle jumbo vegetables like winter squash, papayas and eggplants. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary. 3. Pat the eggplant slices dry with the towel. Stir together the ricotta, egg and Parmesan. Not quickest meal to make but the best things come to those that wait! We use them instead of noodles, so this dish is also gluten free. Also left skin on aubergine and was if not opposed to the skin then why waste effort skinning?? How to make lasagna with eggplant. To build the lasagna, spoon a ¼ cup of the sauce into a 13 x 15-inch pan, cover the bottom with a layer of the eggplant, top with ¾ cup of the sauce. Custom folders. Peel large veg, obviously. 5., 1 eggplant (about 1 lb), sliced crosswise into 1/4-inch-thick rounds, 1 log (3.5 oz) soft goat cheese, room temperature. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Hi, this web browser has Javascript disabled. Drain on paper towels. What would you serve with this? Dollop one third of the ricotta mixture over the sauce with a spoon. Sprinkle on half of the remaining basil. Place 2 noodles on top of sauce. for 45 minutes. Taste the eggplant and season it to taste with salt. Saving this recipe :-). As far as lasagne, baking the eggplant slices is the solution. Spread 1/2 cup sauce mixture in baking dish. Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Slice a few lemon slices and roast fish or shrimp on a bed of them. It was the most delicious lasagna I've had to date!! Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. I must say your eggplant lasagne is on the money! )...but I thought this rocked! While the eggplant drains, make marinara sauce. Find recipes for your diet. A great dish. Coat two sheet pans with about a third of the remaining olive oil. Top with remaining mozzarella and Parmesan. Try this Pressure Cooker Ziti “Lasagna” with Bolognese Sauce recipe and our easy make-ahead meals to get dinner on the table fast. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown. 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., 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.