Best 3 3 Cheese Eggplant Lasagna Recipes

Are you looking for a hearty, flavorful, and impressive dish to serve at your next gathering? Look no further than this delectable Three-Cheese Eggplant Lasagna. This vegetarian lasagna is packed with flavor and features layers of tender eggplant, creamy cheeses, sautéed vegetables, and a rich tomato sauce. It's a perfect option for a meatless meal or for those who love eggplant.

This recipe includes detailed instructions for making the eggplant lasagna from scratch, including how to prepare the eggplant, make the tomato sauce, and assemble the lasagna. We also provide tips for making the lasagna ahead of time and freezing it for later.

In addition to the classic Three-Cheese Eggplant Lasagna, we've also included recipes for two variations: a Spinach and Mushroom Eggplant Lasagna and a Roasted Butternut Squash Eggplant Lasagna. These variations offer different flavor combinations while still maintaining the deliciousness of the original recipe.

Whether you're a seasoned cook or a beginner, we've got you covered with our easy-to-follow recipes and helpful tips. So, grab your apron and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT LASAGNA

Eggplant Lasagna image

Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna recipe.

Provided by My Food and Family

Categories Lasagna Recipes

Time 1h15m

Yield 9 servings

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 eggplant, peeled, chopped
1/2 cup super duper chopped onions
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3 cups POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
9 lasagna noodles, cooked

Steps:

Heat oven to 350°F.
Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
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. Top with remaining mozzarella and Parmesan.
Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

EGGPLANT LASAGNA

Eggplant Lasagna image

It is a delicious lasagna using eggplant instead of pasta.

Provided by GENKIANNA

Categories World Cuisine Recipes European Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g

GRILLED EGGPLANT LASAGNA WITH TOMATOES AND THREE CHEESES

Grilled Eggplant Lasagna With Tomatoes and Three Cheeses image

Long slices of grilled eggplant are layered with tomatoes and several cheeses, so it becomes a kind of lasagna without pasta. While the tomatoes cook, they release a good deal of juice, so this dish is a lot juicier, but far easier, than traditional lasagna. I have had this recipe for quite some time and believe it comes from our local newspaper. Prep time includes the 20 minutes of salting and draining the eggplant.

Provided by dojemi

Categories Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large eggplants, cut lengthwise into 1/4 inch slices
kosher salt
fresh ground black pepper, to taste
olive oil (for drizzling)
1/4 cup basil leaves, cut into julienne strips
3 large tomatoes, thickly sliced
1/2 lb Fontina cheese, thinly sliced
1/2 lb fresh mozzarella cheese, sliced
1 cup grated romano cheese

Steps:

Using an 8 x 11 inch baking dish (or a dish about tht size).
Layer the eggplant with salt in a colander.
Set the colander on a large plate for 20 minutes.
Rinse the eggplant slices and pat dry.
Drizzle the eggplant on both sides with oil.
Cook on a grill, turning often, until cooked through.
Remove from the grill and set aside.
Set the over to 350 degrees.
Rub the inside of the baking dish with oil.
Layer as follows: Place several slices of eggplant in the dish.
Add black pepper, 1/2 the basil, 1/2 the tomatoes, 1/3 of the Fontina, 1/3 of the mozzarella, 1/3 of the Romano.
Continue layering in this way until you have made: 3 layers of eggplant and 2 layers of tomatoes.
Sprinkle the top layer with the remaining cheese.
Transfer the dish to the oven and bake for 40 to 45 minutes or until the cheese browns and the juices are bubbling at the edges.
Serve at once.

Nutrition Facts : Calories 565.4, Fat 37, SaturatedFat 22.1, Cholesterol 132.9, Sodium 1078.7, Carbohydrate 24, Fiber 11, Sugar 11.7, Protein 38

Tips:

Choose small, firm eggplants for the best texture.
Use a mandoline or sharp knife to cut the eggplants into thin, even slices.
Salt the eggplant slices and let them rest for 30 minutes before cooking. This will help to draw out the moisture and prevent the eggplant from becoming soggy.
Cook the eggplant slices in a single layer in a hot skillet. Do not overcrowd the pan, or the eggplant will not cook evenly.
Once the eggplant slices are cooked, drain them on paper towels to remove any excess oil.
Use a variety of cheeses in your lasagna. A combination of mozzarella, Parmesan, and ricotta is a classic choice, but you can also experiment with other types of cheese, such as Asiago, provolone, or fontina.
To make the lasagna ahead of time, assemble it and then cover it with plastic wrap. Refrigerate the lasagna for up to 24 hours before baking.
Bake the lasagna in a preheated oven until it is golden brown and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Conclusion:

Three-cheese eggplant lasagna is a delicious and versatile dish that is perfect for any occasion. With its layers of tender eggplant, flavorful cheeses, and savory sauce, this lasagna is sure to please everyone at the table. So next time you are looking for a new and exciting way to enjoy eggplant, give this recipe a try. You won't be disappointed!