Best 3 Vegetarian Eggplant Lasagna Recipes
**Vegetarian Eggplant Lasagna: A Hearty and Flavorful Dish for All Occasions**
Are you looking for a vegetarian dish that is both hearty and flavorful? Look no further than eggplant lasagna! This delicious dish is made with layers of grilled eggplant, roasted vegetables, creamy bechamel sauce, and melted cheese. It's perfect for a special occasion or a weeknight meal.
This recipe includes variations to cater to different dietary preferences. For a vegan version, you can use vegan bechamel sauce and vegan cheese. If you're looking for a gluten-free option, use gluten-free lasagna noodles. And for a low-carb version, you can use zucchini noodles instead of lasagna noodles.
No matter how you choose to make it, eggplant lasagna is sure to please everyone at the table. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber. So what are you waiting for? Try this recipe today!
VEGETARIAN EGGPLANT LASAGNA
Vegetarian or not, you've got to try this one! I have even converted eggplant haters with this! It is SO good! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. Enjoy!
Provided by Kiwiwife
Categories < 4 Hours
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 10
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.
VEGETARIAN EGGPLANT LASAGNA WITH GARLIC BECHAMEL SAUCE
This lasagna is a fantastic vegetarian main course that is full of flavor. This recipe also reheats really well, but don't count on leftovers!
Provided by gartenfee
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes to release the bitter juices. Pat dry with paper towels.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place eggplant on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven until browned, about 10 minutes. Flip and bake until browned on the other side, about 10 minutes more. Remove from oven and reduce oven temperature to 400 degrees F (200 degrees C). Grease a rectangular baking dish.
- While eggplant bakes, prepare bechamel sauce. Combine milk and garlic in a saucepan and bring to a boil. Remove from heat and set aside. Melt butter in a saucepan; stir in flour. Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes. Gradually pour hot milk through a sieve into the saucepan with the flour mixture; reserve garlic cloves. Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes. Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes. Stir in cream and season with salt and white pepper. Set aside.
- Crush reserved garlic cloves and sprinkle over baked eggplant. Season with basil and pepper.
- Reheat bechamel sauce over low heat, while stirring well. If it is too thick, add a small amount of milk.
- Pour a few tablespoons of the bechamel sauce into the bottom of the baking dish. Place a layer of lasagna noodles on top and cover with a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Continue layering until all lasagna noodles, eggplant, bechamel sauce, and mozzarella cheese are used up. End with a layer of lasagna noodles and sprinkle with remaining Parmesan cheese. Press down gently on the lasagna so noodles completely covered with bechamel sauce. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more. Remove from oven at let stand at least 10 minutes before serving.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.1 g, Cholesterol 87 mg, Fat 31.6 g, Fiber 10.8 g, Protein 25.9 g, SaturatedFat 16.9 g, Sodium 504.1 mg, Sugar 12.8 g
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 Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
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:
- To choose the best eggplant, look for ones that are firm and have smooth, shiny skin. Avoid eggplants that have blemishes or bruises.
- When slicing the eggplant, cut it into 1/4-inch thick slices. This will help them cook evenly.
- To remove the bitterness from the eggplant, sprinkle the slices with salt and let them sit for 30 minutes. Then, rinse them off and pat them dry.
- To make the lasagna, use a large baking dish that is at least 9x13 inches. This will ensure that the lasagna has plenty of room to cook.
- When layering the lasagna, start with a layer of sauce on the bottom of the dish. Then, add a layer of eggplant slices, followed by a layer of ricotta cheese mixture. Repeat these layers until you have used up all of the ingredients.
- Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
Conclusion:
This vegetarian eggplant lasagna is a delicious and satisfying meal that is perfect for any occasion. It is easy to make and can be customized to your liking. With its layers of tender eggplant, flavorful sauce, and creamy ricotta cheese, this lasagna is sure to be a hit with everyone at your table.
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