Best 10 Eggplant Aubergine Tomato And Leek Lasagna Recipes

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Embark on a culinary journey with our delectable Eggplant Aubergine, Tomato, and Leek Lasagna, a symphony of flavors and textures that will tantalize your taste buds. This vegetarian lasagna is a vibrant tapestry of fresh, seasonal ingredients, artfully layered to create a hearty and satisfying dish. Savor the rich, earthy notes of roasted eggplant and the sweet, tangy burst of tomatoes, complemented by the subtle sharpness of leeks and the creamy indulgence of béchamel sauce. With two variations, a classic and a vegan option, this recipe caters to diverse dietary preferences, ensuring everyone can indulge in this culinary masterpiece. From the initial preparation of roasting the eggplant to the final assembly and baking, our step-by-step guide ensures a seamless cooking experience. Whether you're a seasoned cook or just starting your culinary adventure, this recipe will inspire and guide you to create a dish that will impress family and friends alike.

Here are our top 10 tried and tested recipes!

EGGPLANT LASAGNA



Eggplant Lasagna image

Layer this cheesy, saucy Eggplant Lasagna recipe from Food Network for a hearty vegetarian Italian meal.

Provided by Danny Boome

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15-ounce) container whole milk ricotta cheese
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Nona's Marinara Sauce, recipe follows
5 cloves garlic
1/4 cup plus 2 teaspoons extra virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes

Steps:

  • Preheat oven to 400 degrees F.
  • Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
  • Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
  • In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
  • Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
  • Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

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

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

EGGPLANT (AUBERGINE) LASAGNA



Eggplant (Aubergine) Lasagna image

Make and share this Eggplant (Aubergine) Lasagna recipe from Food.com.

Provided by Gidget

Categories     Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
1 (440 g) can tomato puree (or 15.5 oz )
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese

Steps:

  • Preheat the griller.
  • Combine the lemon juice and olive oil and brush it on the eggplant slices.
  • Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
  • Preheat the oven to 180C degrees.
  • In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
  • In another bowl combine the parmesan and breadcrumbs.
  • Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
  • Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
  • Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
  • Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
  • Serve with salad and crusty bread.

EGGPLANT (AUBERGINE) , TOMATO AND LEEK LASAGNA



Eggplant (Aubergine) , Tomato and Leek Lasagna image

This is a relatively simple vegetarian lasagna that has a sweet taste, and has a fabulous flavour. It's a great dish, totally delicious and even kids who are a little unsure of vegetables are won over by this.

Provided by MellowMel

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

900 g eggplants (about 3)
coarse cooking salt
1 large brown onion, chopped finely
4 garlic cloves, crushed
3 large tomatoes, chopped coarsely
2 tablespoons tomato paste
1/4 cup shredded fresh basil leaf
1 tablespoon low-fat margarine
2 medium leeks, chopped finely
2 tablespoons sugar
4 sheets fresh lasagna noodles
1 cup grated low-fat cheddar cheese

Steps:

  • Cut eggplants lengthways into 1 cm slices; place slices on colander, sprinkle with salt,stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook eggplant in batches, in heated oil large pan until softened and browned both sides.
  • Cook onion and half the garlic in the same pan, stirring, until onion softens.
  • Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
  • Heat margarine in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly, remove from heat.
  • Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish; place in position.
  • Top with 1/4 of the eggplant, 1/4 of the leek mixture,1/4 of the tomato mixture and 1/4 of the cheese.
  • Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes.
  • Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.

LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT



Lasagna With Tomato Sauce and Roasted Eggplant image

This is a great do-ahead dish. 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.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 2h

Yield Serves 6

Number Of Ingredients 13

1 1/4 pounds eggplant, sliced and roasted
2 tablespoons extra virgin olive oil, plus additional for drizzling
Salt and freshly ground pepper
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch (tiny!) of cinnamon
Salt and freshly ground pepper
2 cups marinara sauce
1/2 pound no-boil lasagna noodles
Chopped fresh basil
4 ounces fresh mozzarella, shredded (optional)
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. 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. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.
  • Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. 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.
  • Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. 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. Drizzle a little bit of olive oil over the top.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 9 grams, TransFat 0 grams

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 14

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

Steps:

  • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
  • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
  • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
  • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
  • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
  • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
  • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving

TURKEY EGGPLANT (AUBERGINE) LASAGNA



Turkey Eggplant (Aubergine) Lasagna image

My father's Thanksgiving signature dish! The instructions may look alittle fussy, but it follows any basic lasagna dish recipe. They are definetely worth a try!

Provided by Izzy Knight

Categories     Canadian

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 19

2 eggplants, sliced lengthwise as thinly as possible, place in a bowl and lightly salt
4 -6 tablespoons olive oil
2 lbs ground turkey
1 (796 ml) can crushed tomatoes
1 cup fresh mushrooms, thinly sliced
1 large onion, finely chopped
2 garlic cloves
2 tablespoons fresh basil or 2 teaspoons dried fresh basil
2 tablespoons fresh thyme or 2 teaspoons dried fresh thyme
2 tablespoons fresh oregano or 2 teaspoons dried fresh oregano
1 cup white wine
1 tablespoon balsamic vinegar
1 cup sun-dried tomato
salt and pepper
1 (500 ml) package ricotta cheese (light is fine)
150 g mild goat cheese
1 egg
1 lb mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350F degrees.
  • Heat olive oil in a large skillet over medium heat.
  • Saute mushrooms, garlic and onion until limp about 5-8 minutes.
  • Add turkey and saute until meat is cooked through.
  • Stir occasionally to break up any clumps.
  • Add tomatoes, white wine, herbs and balsamic vinegar.
  • Cook stirring frequently until mixture thickens, about 15-20 minutes.
  • Stir in sun dried tomatoes and season with salt and pepper.
  • Let cool slightly.
  • Combine ricotta, egg and goat cheese mixing until smooth.
  • Grease a baking dish or lasagna pan.
  • Spread half the meat mixture over the bottom of the pan.
  • Place eggplant slices over top overlapping slightly.
  • Cover the eggplant with 1/3 of the mozzarella slices.
  • Top with the remaining meat mixture.
  • Cover with eggplant slices then top with the ricotta mixture.
  • Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
  • Layer remaining cheese on top then sprinkle with the Parmesan cheese.
  • Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
  • Let sit 15 minutes before serving (very important).

EGGPLANT (AUBERGINE) MATZO LASAGNA



Eggplant (Aubergine) Matzo Lasagna image

This looked too good to pass up, since I love anything with eggplant. We tried it and we made some changes and here they are. Was originally found in Cooking Light, March/95.

Provided by Manami

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3 cups sliced mushrooms
3 garlic cloves
2 cups sliced onions, large
1/4 cup dry wine
2 teaspoons italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 (28 ounce) can tomato puree
1 large eggplant, peeled & cut into 1/2-inch slices
vegetable oil cooking spray
6 tablespoons grated parmesan cheese
1 (15 ounce) container fat-free ricotta cheese
3 slices matzos

Steps:

  • Preheat oven to 400º.
  • Heat oil in saucepan over med-high heat.
  • Add mushrooms, garlic and onions; sauté 7-8 minutes.
  • Stir in parsley, wine, seasoning, peppers and purée.
  • Partially cover, reduce heat to medium-low; simmer 30 minutes.
  • Remove from heat.
  • Arrange the eggplant slices in a single layer on baking sheet coated with cooking spray.
  • Bake for 30 minutes, turning the slices after 15 minutes.
  • Remove from baking sheet, and let cool.
  • Cut the eggplant slices into 1/2" pieces, and set aside.
  • Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
  • Spread 1/2 cup tomato mixture in the bottom of an 11x7" baking dish coated with cooking spray.
  • Arrange 1-1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture.
  • Repeat the layers, ending with the tomato mixture.
  • Sprinkle with remaining 2 tablespoons of Parmesan cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake an additional 15 minutes.
  • Let stand 5 minutes before serving.

ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE



Roasted Eggplant Lasagna with Broiled Tomato Sauce image

Categories     Pasta     Tomato     Vegetable     Bake     Vegetarian     Mozzarella     Parmesan     Ricotta     Bon Appétit

Yield Serves 8

Number Of Ingredients 9

2 1-pound eggplants, peeled, cut into 1-inch pieces
2 tablespoons olive oil
2 pounds part-skim ricotta cheese
1 1/4 cups freshly grated Parmesan cheese (about 3 ounces)
1/2 cup chopped shallots
1 tablespoon chopped fresh rosemary
Broiled Tomato Sauce with Roasted Garlic
9 no-boil or oven-ready lasagna noodles
8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced

Steps:

  • Preheat oven to 375°F. Brush baking sheet with olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with 2 tablespoons oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.
  • Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper.
  • Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange half of mozzarella over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)
  • Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.

ROASTED EGGPLANT LASAGNA



Roasted Eggplant Lasagna image

With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 20

1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 cup olive oil
3 tablespoons minced fresh basil, divided
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2/3 cup pitted Greek olives, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
1 bay leaf
1/8 teaspoon ground nutmeg
5 tablespoons grated Parmesan cheese, divided
2 tablespoons shredded Asiago cheese
3/4 cup shredded part-skim mozzarella cheese
6 no-cook lasagna noodles

Steps:

  • Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 344 calories, Fat 22g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 590mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

Tips:

  • Choose the right eggplant. Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
  • Slice the eggplant thinly. This will help it cook evenly and prevent it from becoming tough.
  • Salt the eggplant slices. This will help to draw out the bitterness and make the eggplant more flavorful.
  • Cook the eggplant slices in a single layer. This will help them to cook evenly and prevent them from steaming.
  • Don't overcook the eggplant slices. They should be cooked until they are tender but still have a slight bite to them.
  • Use a good quality tomato sauce. This will make a big difference in the flavor of the lasagna.
  • Layer the lasagna ingredients in the correct order. This will help to ensure that the lasagna cooks evenly and that the flavors meld together.
  • Bake the lasagna until it is bubbly and the cheese is melted and golden brown. This will take about 30-35 minutes.
  • Let the lasagna rest for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Eggplant, aubergine, tomato, and leek lasagna is a delicious and hearty vegetarian dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of flavorful vegetables, creamy cheese, and crispy lasagna noodles, this lasagna is sure to be a hit with your family and friends.

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