Best 2 Meatless Eggplant Lasagna Recipes

Indulge in a culinary journey with our tantalizing meatless eggplant lasagna, a delightful symphony of flavors that caters to vegetarians, vegans, and meat enthusiasts alike. This delectable dish features layers of tender eggplant slices, savory marinara sauce, creamy cashew ricotta, and a trio of vegan cheeses that blend seamlessly to create a rich and satisfying experience. With its hearty texture and explosion of flavors, this lasagna is a true masterpiece that will leave you craving for more.

In addition to the main recipe, we present a collection of irresistible variations to suit every taste and dietary preference. Discover the zesty "Sun-Dried Tomato and Spinach Lasagna" that bursts with Mediterranean flavors, the vibrant "Roasted Red Pepper and Pesto Lasagna" that tantalizes your taste buds, and the indulgent "Artichoke and Mushroom Lasagna" that offers a savory and umami-packed experience.

For those seeking a gluten-free option, our "Zucchini and Sweet Potato Lasagna" is a delightful alternative, showcasing the natural sweetness of zucchini and vibrant color of sweet potatoes. And for those with a sweet tooth, the "Apple and Brie Lasagna" offers a unique and unexpected combination of sweet and savory notes.

Our "Easy Vegetable Lasagna" is a simplified version that caters to busy individuals, featuring a quick and straightforward preparation without compromising on flavor. And lastly, our "Classic Lasagna" provides a traditional and comforting recipe that evokes nostalgic memories with every bite.

Embark on a culinary adventure with our diverse collection of meatless eggplant lasagna recipes, each offering a unique and flavorful experience. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you effortlessly to create a dish that will impress your family and friends.

Here are our top 2 tried and tested recipes!

MEATLESS EGGPLANT LASAGNA

Meatless Eggplant Lasagna image

Meatless Monday done right!

Provided by Jrocks

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 9

Number Of Ingredients 19

Ingredients

cooking spray
2 large eggs, lightly beaten
1 tablespoon water
2 cups panko bread crumbs
¼ cup grated Parmigiano-Reggiano cheese
2 eggplants, peeled and sliced into 1/2-inch rounds
1 (16 ounce) container ricotta cheese
½ cup chopped fresh basil
1 large egg, lightly beaten
¼ cup grated Parmigiano-Reggiano cheese
1 ½ teaspoons minced garlic
½ teaspoon crushed red pepper
¼ teaspoon salt
1 (24 ounce) jar marinara sauce
1 yellow bell pepper, diced
1 green bell pepper, diced
¼ teaspoon salt
8 ounces thinly sliced mozzarella cheese
¾ cup finely grated Fontina cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.
Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.
Bake in the preheated oven for 35 minutes.
Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 39.9 g, Cholesterol 111.9 mg, Fat 17.5 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 9.2 g, Sodium 954.5 mg, Sugar 11.1 g

MEATLESS GRILLED EGGPLANT LASAGNA

Meatless Grilled Eggplant Lasagna image

After being Dr. ordered NO carbs for a week, I decided to make this, the ingredients can be played with for taste.

Provided by murciana02

Categories One Dish Meal

Time 35m

Yield 1 small casserole, 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1 eggplant
1 egg (optional)
1 cup mozzarella cheese (shredded and divided)
1/4 cup parmesan cheese
2 teaspoons italian seasoning (divided)
1 cup ricotta cheese
1/8 cup marinara sauce (divided)
1 garlic clove (finely minced or through a press)
olive oil

Steps:

Preheat grill to high, then turn down to med just before you put the eggplant on.
Preheat oven to 350.
Peel and slice eggplant lengthwise (about 1/4 inch wide) (you can stripe it or not peel it if you prefer).
Brush or spray eggplant with olive oil and season with some of the seasoning.
Grill eggplant 5 min a side.
While eggplant is grilling combine 1/4 cup of the mozzarella, the rest of the seasoning, egg (optional), parmesan, ricotta, 1 tsp marinara, and garlic in a small bowl.
Once eggplant is cooked you can put it together.
Spray casserole pan with olive oil (optional but it prevents sticking).
Drizzle some sauce at the bottom and make one layer of eggplant (3 slices fit in mine).
Cover each eggplant with about a tablespoon of the cheese mixture and some shredded mozzarella.
Repeat layers with rest of eggplant. Mine made 2 layers and I pourde the rest of the sauce and cheese over the top.
Bake until bubbly.

Nutrition Facts : Calories 1014.1, Fat 65.9, SaturatedFat 39.8, Cholesterol 236.6, Sodium 1432.5, Carbohydrate 42.5, Fiber 16.5, Sugar 15.7, Protein 67.5

Tips and Conclusion

Embark on a culinary adventure with this meatless eggplant lasagna that offers a delightful twist to the classic Italian dish. Here are some useful tips and a concluding summary to elevate your cooking experience:

Tips:

Eggplant Preparation: To prevent bitterness, slice the eggplant thinly and sprinkle it with salt. Let it rest for 30 minutes, then pat it dry before cooking. This step helps remove excess moisture and ensures a tender texture.
Choosing Eggplant: Opt for smaller, younger eggplants, as they tend to have fewer seeds and a more delicate flavor.
Roasted Eggplant: If you prefer a smokier flavor, roast the eggplant slices before layering them in the lasagna. This adds depth and complexity to the dish.
Homemade Sauce: Take your lasagna to the next level by making your own tomato sauce. Use fresh, ripe tomatoes and simmer them with herbs and spices to create a rich and flavorful base.
Layering: Ensure each layer of the lasagna is evenly distributed and pressed down gently to prevent air pockets. This helps the lasagna hold together better when sliced.
Baking Time: Keep an eye on the lasagna while it bakes. The cooking time may vary depending on the thickness of the layers and the type of oven used. Insert a toothpick or skewer into the center; it should come out clean when the lasagna is done.
Resting: Allow the lasagna to rest for at least 15 minutes before slicing and serving. This allows the flavors to meld and settle, resulting in a more cohesive and enjoyable dish.

Conclusion:

This meatless eggplant lasagna is a symphony of flavors and textures that will captivate your taste buds. The roasted eggplant adds a smoky richness, while the homemade tomato sauce provides a tangy and aromatic base. The combination of creamy ricotta cheese and melted mozzarella creates a delightful contrast. Whether you're a seasoned cook or just starting your culinary journey, this recipe offers a delicious and satisfying plant-based meal that is sure to impress.