This cheesy, saucy, yet light lasagna uses eggplant slices in place of noodles for a perfect apartment therapy is full of ideas for creating a warm, beautiful, healthy home. This hearty lasagna uses eggplant instead of pasta. A rich and meaty sauce and creamy cheese make for a satisfying dinner. You won’t even miss the pasta. This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Including more vegetables, such as eggplant, in your lasagna recipe is an easy way to make a healthier version, richer in fiber and many other important nutrients. Increasingly, larger number of a great example of a dish in this line is the healthy eggplant lasagna. This is the vegetarian lasagna you’ve been searching for.
Cook lasagna noodles as directed, drian and cool. Enter this healthy vegetarian eggplant lasagna. A hearty, healthy, and cozy dinner option. This recipe for eggplant lasagna was designed to use layers of eggplant in place of the traditional strips of lasagna pasta. This gives you a big plate of eggplant. Eggplant lasagna eggplant parmesan vegetarian recipes healthy recipes healthy food it goes on perfect food i love food fun food. This hearty recipe is perfect for the cold fall weather. With so many varieties of vegetables, you don’t too bad enjoying this meal.
This Hearty Lasagna Uses Eggplant Instead Of Pasta. A Rich And Meaty Sauce And Creamy Cheese Make For A Satisfying Dinner. You Won t Even Miss The Pasta..
2 tablespoons olive oil
2 large eggplants
16 ounces part skim low moisture mozzarella (grated)
1/2 ounce Parmesan cheese (finely grated)
Meat Sauce (see below)
Ricotta Mixture (see below)
extra chopped basil for garnish (optional)
15 ounces part skim ricotta
1 ounce Parmesan cheese (finely grated)
1/2 cup fresh basil (chopped)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium onion (chopped (about 1 cup))
6 cloves garlic (finely minced (I used a garlic press))
½ teaspoon red pepper (optional, adjust to taste)
½ teaspoon salt
½ teaspoon oregano
½ teaspoon freshly ground black pepper
1 pound sweet Italian chicken sausage (casings removed)
28 ounce can crushed tomatoes
Preheat Oven to 425°F
Slice eggplant into ½ inch slices. Lay on a baking sheet (you will probably need to use 2 sheets) and salt liberally on both sides, allow to sit for about 30 minutes (use kosher salt here if you can. The coarser size will help keep the dish from getting to salty. If you don't have kosher salt, be more careful with the amount you use to avoid making the eggplant to salty)
After eggplant has been sitting for 30 minutes, blot with paper towel to remove moisture and excess salt, brush with olive oil and sprinkle with pepper (no need to salt since you already did)
Roast in the oven for 15-20 minutes or until golden. Remove from oven and adjust temperature to 375°F.
While eggplant is sweating and roasting, start the sauce.
Heat 1 tablespoon olive oil in a dutch oven or heavy pot over medium heat. When heated, add onion and cook, stirring occasionally, for a few minutes until soft. Add the garlic and cook a few more minutes, until fragrant. Increase heat to medium high and add the chicken sausage, salt, pepper, oregano and red pepper flakes. Cook, breaking up the meat into smaller pieces, until meat is no longer pink. If you have excess moisture in the pot, continue cooking for a few more minutes to evaporate the extra liquid, stirring occasionally.
Add the crushed tomatoes and bring to a simmer, then reduce heat to low and simmer for about 5 more minutes. Remove from heat and set aside.
For the ricotta mixture, combine the ricotta, Parmesan, egg, basil, salt and pepper.
To assemble, spread about 1/2 cup of sauce on the bottom of a 9x13 baking dish. Follow with a layer of eggplant slices. Spread 1/3 of the ricotta mixture on top of the eggplant. Sprinkle 1/3 of the mozzarella cheese on top of the ricotta mixture. Top with about 1 1/2 cups of the sauce. Repeat 1 layer of eggplant, ricotta, mozzarella and the remaining sauce. Top with last slices of eggplant, remaining ricotta, remaining mozzarella and sprinkle about 1/2 an ounce of finely grated Parmesan.
Tightly cover with foil that has been sprayed with cooking spray to avoid sticking. Bake in oven for about 15 minutes. Remove foil and continue baking for 25-30 more minutes, until top is bubbling and golden. If the top isn't browning the way you want it to, finish under the broiler for 1-2 minutes to get it nicely golden.
Allow to cool for at least 10 minutes.
Sprinkle with extra chopped basil if you wish.
Cut and Serve.
Satisfying, healthy eggplant lasagna with lentil marinara. .lasagna with goat cheese, vegetarian lasagna, cheesy vegetarian lasagna. Vegetarian lasagna with homemade eggplant bechamel sauce socraticfood. This vegan lasagne is full of flavor and heart healthy vegetables without all of the fat and cholesterol that a normal lasagna contains. Recipe courtesy of danny boome. Healthy and delicious vegetarian lasagna with eggplant. Not only is eggplant an excellent source of antioxidants. Make healthy eating fun with eggplant lasagna and crispy banana egg rolls.
Any content, trademark/s, or other material that might be found on this site that is not this site property remains the copyright of its respective owner/s. In no way does LocalHost claim ownership or responsibility for such items and you should seek legal consent for any use of such materials from its owner.