ROASTED EGGPLANT LASAGNA
In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.
Provided by KEEPERROX
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
- Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
- Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 21.7 g, Cholesterol 102 mg, Fat 26.9 g, Fiber 7.1 g, Protein 29.8 g, SaturatedFat 14.2 g, Sodium 1178.7 mg, Sugar 7.6 g
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pardip Tharu
[email protected]This lasagna was delicious! The eggplant added a unique and delicious flavor. I would definitely recommend this recipe to others.
Laraib butt
[email protected]This lasagna was a bit too cheesy for my taste. I think I would have liked it better if I had used less cheese.
Quentin Furlow
[email protected]I'm not a fan of eggplant, but I thought I would give this lasagna a try. I was pleasantly surprised! The eggplant was cooked perfectly and the overall flavor of the lasagna was excellent. I would definitely make this again.
Tin Rabo
[email protected]This lasagna was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Kenneth Moore
[email protected]This lasagna was amazing! The eggplant was perfectly roasted and the cheese was melted and gooey. I loved the combination of flavors and textures.
Shimul Zaman
[email protected]Overall, this lasagna was a good meal. It was easy to make and it tasted good. I would definitely recommend it to others.
Aj Lewis
[email protected]This lasagna was a disaster! The eggplant was burnt and the cheese was curdled. I followed the recipe exactly, so I'm not sure what went wrong.
Romani Bhattarai
[email protected]The lasagna was good, but it wasn't anything special. I've had better lasagna at other restaurants.
Ram Fity
[email protected]This lasagna was a bit too heavy for my taste. The eggplant was a bit too oily and the cheese was a bit too rich. I think I would have liked it better if I had used less eggplant and cheese.
Rubab Hans raj
[email protected]I followed the recipe exactly and my lasagna turned out perfectly. The eggplant was roasted to perfection and the cheese was gooey and melted. My family loved it!
Muzmilkamangar Kamangar
[email protected]This was the best lasagna I've ever had! The roasted eggplant gave it a unique and delicious flavor. I will definitely be making this again and again.
Maryjane Frausto
[email protected]I'm not a big fan of eggplant, but I was pleasantly surprised by this lasagna. The eggplant was cooked perfectly and didn't have any bitterness. The overall flavor of the lasagna was excellent.
Lucky Osas
[email protected]This lasagna was a hit with my family! The roasted eggplant added a delicious smoky flavor, and the layers of cheese and sauce were perfect. I will definitely be making this again.