Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, eggplant lasagna. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
The Taste You'll Love To Serve With Classico Pasta Recipes. Get Inspired On Our Official Site. The preparation of the eggplant makes all the difference.
Eggplant lasagna is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Eggplant lasagna is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have eggplant lasagna using 29 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Eggplant lasagna:
- Take lasagna
- Take 1/2 lb bulk sausage
- Get 1 1/3 lb ground meat
- Take 28 oz diced tomatoes
- Prepare 28 oz tomato sauce
- Prepare 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.
- Get 1 cup grated parmesan cheese
- Get 12 oz tomato paste
- Make ready 1 large red onion chopped
- Make ready 1 1/2 tsp kosher salt
- Get 1/4 cup olive oil
- Prepare seasonings
- Take 1 tbsp granulated garlic powder
- Get 1 tsp basil
- Prepare 1 tbsp chopped parsley
- Make ready 1 1/2 tsp summer savory
- Prepare 1 tsp whole leaf oregano
- Make ready 1 tsp salt
- Get 2 1/4 tbsp sweetener, sugar, splenda, stevia and so on
- Make ready pesto
- Make ready 1/4 cup sweet basil
- Take 1/2 cup chopped parsley
- Get 1 1/2 tbsp pine nuts
- Take 1/4 tsp kosher salt
- Prepare 1/4 cup grated parmesan cheese
- Make ready 1/4 tsp ground black pepper
- Take 1/4 cup olive oil, extra virgin
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. 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.
Steps 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!
You won't miss the pasta! or browse the full recipe index ». This is a yummy and easy Jewish eggplant lasagna! Preparation can be done ahead of time, refrigerated and baked later in the day. Various colored peppers can be used to make the dish more attractive. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta!
So that’s going to wrap this up for this special food eggplant lasagna recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
