Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, eggplant lasagna. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Eggplant lasagna is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Eggplant lasagna is something which I have loved my whole life.
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To begin with this recipe, we must prepare a few ingredients. You can have eggplant lasagna using 29 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Eggplant lasagna:
- Get lasagna
- Prepare 1/2 lb bulk sausage
- Make ready 1 1/3 lb ground meat
- Make ready 28 oz diced tomatoes
- Make ready 28 oz tomato sauce
- Get 4 cup colby jack cheddar cheese, shredded
- Take 4 medium aubergine/ eggplants
- Take 15 ricotta cheese, I used Polly-O brand it has lowest in carbs.
- Take 1 cup grated parmesan cheese
- Make ready 12 oz tomato paste
- Get 1 large red onion chopped
- Make ready 1 1/2 tsp kosher salt
- Prepare 1/4 cup olive oil
- Prepare seasonings
- Prepare 1 tbsp granulated garlic powder
- Prepare 1 tsp basil
- Prepare 1 tbsp chopped parsley
- Take 1 1/2 tsp summer savory
- Get 1 tsp whole leaf oregano
- Take 1 tsp salt
- Prepare 2 1/4 tbsp sweetener, sugar, splenda, stevia and so on
- Get pesto
- Make ready 1/4 cup sweet basil
- Prepare 1/2 cup chopped parsley
- Take 1 1/2 tbsp pine nuts
- Take 1/4 tsp kosher salt
- Get 1/4 cup grated parmesan cheese
- Make ready 1/4 tsp ground black pepper
- Get 1/4 cup olive oil, extra virgin
Line a rimmed baking sheet with parchment paper. Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. The best eggplant to use in this lasagna recipe are the most tubular-shaped that.
Instructions to make Eggplant lasagna:
- In a dry pan toast the pine nuts don't burn them.
- Mix all the ingredients except olive oil into a blender and blend till coarse add olive oil a bit at a time. blend till chunky smooth. Set aside.
- Preheat oven 400° Fahrenheit.
- Peel the aubergines. Slice thinly olive oil to both sides of each slice lightly sprinkle with kosher salt. Put on a pan, With nonstick spray roast for 20 minutes or till tender.
- Brown the sausage and meat add onions. Drain off any excessive drippings from meat. Add seasonings and diced tomatoes to meat.
- Add tomato sauce. Add tomato paste to thicken. Let simmer 10 minutes.
- In a deep dish or spring form pan layer sides and bottom with roasted eggplant slices. Add a layer of meat sauce. Add 15 ounces ricotta cheese. Add layer of pesto. Add a layer of eggplant slices. Add half of parmesan cheese. Then 2 cups of cheddar cheese.
- Add a layer of meat sauce then eggplant. Add parmesan cheese and cheddar cheese.
- Bake 35-40 minutes. Let rest 15.
- Serve, hope you enjoy!
Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe! A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. You won't miss the pasta! or browse the full recipe index ». Lay slices on a cooling rack and season with salt. Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
So that’s going to wrap this up for this special food eggplant lasagna recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
