Best 3 Smoky Eggplant Kale Vegetarian Lasagna Recipes
Indulge in a culinary journey with our tantalizing Smoky Eggplant and Kale Vegetarian Lasagna, a symphony of flavors and textures that will delight your senses. This hearty and wholesome dish is a testament to the versatility of plant-based cuisine, showcasing a unique blend of smoky grilled eggplant, earthy kale, creamy cashew cheese, and a medley of aromatic spices. Each bite offers a harmonious balance of smoky, savory, and slightly tangy notes, enveloped in layers of tender lasagna sheets. Elevate your dining experience with this delectable vegetarian lasagna, perfect for both casual gatherings and special occasions. Discover the detailed recipe along with variations, serving suggestions, and additional tips to ensure a flawless culinary creation.
Here are our top 3 tried and tested recipes!
EGGPLANT LASAGNA RECIPE
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
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
HEALTHY EGGPLANT AND KALE PARMESAN
All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position 2 oven racks in the middle and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
- Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil, bring to a simmer and cook until the sauce thickens, about 25 minutes.
- Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy.
- Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almond-breadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking sheets if the top one is browning too quickly.
- Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Place the baking dish under the broiler until the cheese is melted and browned, about 1 minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley.
Nutrition Facts : Calories 440 calorie, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 900 milligrams, Carbohydrate 38 grams, Fiber 15 grams, Protein 23 grams, Sugar 12 grams
SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA
This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike. Feel free to adjust the spices to your own taste. This recipe could be adapted to be vegan using vegan cheese.
Provided by nofussvegetarian
Categories Vegetarian Lasagna
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant slices evenly on the prepared baking sheet.
- Bake in the preheated oven until tender, 5 to 7 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
- Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
- Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 67.5 g, Cholesterol 38.6 mg, Fat 18.3 g, Fiber 16.6 g, Protein 36.1 g, SaturatedFat 7.2 g, Sodium 542.3 mg, Sugar 13.1 g
Tips:
- Use high-quality ingredients: Fresh, flavorful vegetables, creamy ricotta, and a rich tomato sauce will make all the difference in this lasagna.
- Don't overcook the eggplant: Eggplant can easily become mushy, so cook it just until it is tender but still holds its shape.
- Make sure the tomato sauce is flavorful: Use a combination of fresh and canned tomatoes, and add plenty of garlic, onion, and herbs.
- Use a good quality lasagna noodle: A good quality lasagna noodle will hold up well in the oven and won't become soggy.
- Don't be afraid to experiment: This recipe is a great starting point, but feel free to add your own favorite ingredients or variations.
Conclusion:
This smoky eggplant and kale vegetarian lasagna is a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you're looking for a vegetarian lasagna recipe, give this one a try. You won't be disappointed.
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