Best 5 Meatless Grilled Eggplant Lasagna Recipes

EGGPLANT LASAGNA

Steps:

• Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
• Arrange sliced eggplant in a single layer on the 2 sheet pans-if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
• Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans' positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
• Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
• In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
• Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.

MEATLESS EGGPLANT LASAGNA

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.

EGGPLANT LASAGNA RECIPE

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.

MEATLESS GRILLED EGGPLANT LASAGNA

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.

VEGETARIAN EGGPLANT LASAGNA

Steps:

• Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
• Put oven to bake at 350°F.
• In large lasagna pan layer as follows:.
• 1/3 spaghetti sauce.
• 1/3 lasagna sheets.
• 1/3 spaghetti sauce.
• 1/2 the eggplant.
• 1/2 the mozzarella.
• 1/3 lasagne sheets.
• remaining spaghetti sauce.
• chopped red peppers.
• remaining lasagna sheets.
• remaining eggplant.
• Spread Pesto over top layer of eggplant.
• make white sauce as follows,.
• melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.
• Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.