Best 4 No Pasta Eggplant Lasagna Recipes
**Savor the Unique Delights of Eggplant Lasagna: A Culinary Symphony**
Prepare to tantalize your taste buds with a culinary masterpiece that redefines the classic lasagna experience. This no-pasta eggplant lasagna is an innovative and delectable dish that combines the rich, smoky flavors of eggplant with layers of savory fillings, creating a symphony of textures and flavors. Each bite offers a delightful balance of tender eggplant slices, velvety cheese, hearty vegetables, and a tantalizing sauce, making it a true feast for the senses. This recipe collection features three variations of this extraordinary dish: a classic version brimming with traditional Italian flavors, a vegetarian delight bursting with colorful vegetables, and a unique Indian-inspired creation that introduces a vibrant blend of spices.
**Recipes Featured:**
* **Classic Eggplant Lasagna:** Experience the timeless flavors of traditional lasagna, where layers of tender eggplant slices, rich tomato sauce, creamy béchamel, and a trio of cheeses—mozzarella, ricotta, and Parmesan—come together in perfect harmony.
* **Roasted Vegetable Eggplant Lasagna:** Embark on a vibrant culinary journey with this vegetarian-friendly lasagna. Roasted bell peppers, zucchini, and mushrooms add a delightful medley of colors, textures, and flavors, while a creamy spinach and ricotta filling adds a touch of elegance.
* **Indian-Spiced Eggplant Lasagna:** Discover the exotic allure of Indian cuisine in this unique lasagna interpretation. Layers of tender eggplant are combined with a flavorful blend of aromatic spices, creamy coconut milk, and a medley of vegetables, creating a captivating fusion of flavors that will transport your taste buds.
**Benefits of Eggplant Lasagna:**
* **Healthful Indulgence:** This innovative lasagna offers a healthier alternative to traditional pasta-based lasagnas, as eggplant is low in calories and carbohydrates while being rich in fiber and antioxidants.
* **Versatility:** With its three distinct variations, this recipe collection caters to a wide range of dietary preferences and culinary tastes.
* **Effortless Preparation:** Despite its impressive appearance, eggplant lasagna is surprisingly easy to make, requiring simple steps and readily available ingredients.
**Cooking Tips:**
* **Eggplant Selection:** Opt for firm and glossy eggplants with a deep purple color. Avoid those with blemishes or soft spots.
* **Slicing Mastery:** To achieve uniform slices, use a sharp knife and cut the eggplant lengthwise into thin, even slices.
* **Salting Technique:** Salting the eggplant slices draws out excess moisture, preventing them from becoming soggy during cooking.
* **Layering Perfection:** Carefully layer the eggplant slices, sauce, cheese, and fillings, ensuring each layer is evenly distributed.
* **Baking Precision:** Bake the lasagna until the top is golden brown and bubbly, and the eggplant is tender when pierced with a fork.
**Conclusion:**
Dive into the realm of culinary artistry with this exceptional collection of no-pasta eggplant lasagna recipes. From the classic Italian flavors to the vibrant vegetarian delight and the exotic Indian-inspired creation, these recipes offer a symphony of flavors that will leave you craving more. Prepare to impress your family and friends with this unique and delicious dish that combines healthfulness, versatility, and effortless preparation.
MEATLESS EGGPLANT LASAGNA
Meatless Monday done right!
Provided by Jrocks
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 9
Number Of Ingredients 19
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
NO PASTA EGGPLANT LASAGNA
Steps:
- Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue. Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining oil olive. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F. Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.
EGGPLANT LASAGNA
Provided by Food Network
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.
NO-PASTA LASAGNA
Make and share this No-Pasta Lasagna recipe from Food.com.
Provided by ctech
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Use the dry herbs (to taste) to season the sauce.
- Saute the onions until golden. Add garlic and mushrooms and cook 5 minutes on medium heat.Add to sauce.
- Use same saute pan to brown the meats, and drain well.
- Grease a 9" x 13" baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles.
- Next, add a layer of the ricotta, and sprinkle on basil.
- Next, add a layer of the cooked meats, mushrooms, a layer of sauce, a layer of mozzarella cheese.
- Repeat until everything is gone. Make the top layer cheese. Cover with foil.
- Bake at 350 degrees for about 45 minutes, uncover and bake until brown, about 10 minutes.
Nutrition Facts : Calories 534.4, Fat 35, SaturatedFat 12.8, Cholesterol 122.2, Sodium 1121.1, Carbohydrate 12.4, Fiber 2.5, Sugar 4.8, Protein 41.9
Tips:
- Choose the right eggplant: Look for small to medium-sized eggplants with smooth, shiny skin and no blemishes. Avoid eggplants that are too large or have wrinkles, as they may be bitter.
- Slice the eggplant thinly: This will help the eggplant cook evenly and prevent it from becoming mushy.
- Salt the eggplant slices: This will help to draw out the bitterness and moisture from the eggplant. Be sure to rinse the eggplant slices thoroughly before cooking.
- Cook the eggplant slices in a single layer: This will help them to brown evenly and prevent them from steaming.
- Don't overcook the eggplant slices: They should be tender but still have a slight bite to them.
- Use a variety of cheeses: This will add flavor and complexity to the lasagna. Some good options include ricotta, mozzarella, and Parmesan.
- Don't skimp on the sauce: The sauce is what brings the lasagna together. Be sure to use a flavorful sauce that you enjoy.
- Let the lasagna rest before serving: This will help the flavors to meld and the lasagna to firm up.
Conclusion:
No-pasta eggplant lasagna is a delicious and healthy alternative to traditional lasagna. It's perfect for those who are avoiding gluten or pasta, or for those who are simply looking for a lighter meal. With its layers of tender eggplant, flavorful sauce, and melted cheese, this lasagna is sure to please everyone at the table.
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