Best 3 Vegetarian Eggplant Lasagna Recipes

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.

VEGETARIAN EGGPLANT LASAGNA WITH GARLIC BECHAMEL SAUCE

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.

SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA

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.