Eggplant lasagna. There are a few key steps for prepping eggplant for layering into a lasagna. Instead of noodles, it uses sliced eggplant. This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles!
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. In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms. It's a vegetarian lasagna that is hearty, filling, and comforting, just as any good lasagna recipe should be. You can have Eggplant lasagna using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Eggplant lasagna
- Prepare 1 of x-large eggplant of 2 medium ones sliced into thin rounds.
- It's 3 of eggs scrambled. 2 for eggplant dip and 1 for meat mixture.
- You need of Italian bread crumbs.
- You need 2 lbs of ground turkey seasoned with S&P, browned, drained, and cooled.
- You need 2 lbs of low fat ricotta.
- You need 1/2 cup of Parmesan cheese.
- It's 1 quart of homemade pasta sauce.
- You need 2 cups of low fat mozzarella shredded.
- Prepare 1 handful of fresh basil, 1 tsp dried oregano, and Parmesan cheese if you want.
- It's of Salt and pepper ingredients as you go.
Pat dry with paper towels to remove excess liquid. Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it's easily used in recipes that have bold flavors. In something like eggplant lasagna, the eggplant flavor itself isn't even really tasted.
Eggplant lasagna step by step
- Brown the 2 lbs of ground turkey with S&P, and drain. Cool then add ricotta, 1 scrambled egg, and about 1/3 of the pasta sauce. Add herbs and Parmesan cheese.
- Cook egg dipped and breaded eggplant on greased sheet for 25 min. You should have 3 pan fills of eggplant to layer once done. Bake eggplant on 425 until golden..
- Layer eggplant, ricotta mixture, a little sauce and continue to layer. You should have 3 eggplant layers and 2 ricotta layers..
- Top with mozzarella cheese and bake for 1 hour at 375. Enjoy!.
Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper. Just use your eggplant slices the same way you would regular lasagna sheets. Always coat the bottom of a casserole dish with meat sauce, then the first layer of eggplant. Layer the ricotta spread, add shredded cheese.
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