Eggplant Lasagna Recipe Without Noodles Low Carb Gluten Free

Eggplant Lasagna Delicious, Low Carb Lasagna …

WebAug 7, 2019 · Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once …

Rating: 4.9/5(96)
1. Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
2. Arrange sliced eggplant in a single layer on the 2 sheet pans—if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
3. Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
4. Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.

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How To Make NoNoodle Eggplant Lasagna Live Eat …

WebDec 6, 2023 · Step 1: Sweat the eggplant. To begin making no pasta lasagna, cut the eggplant lengthwise into ⅛ inch slices. This is easiest …

Rating: 4.4/5(8)
1. Sweat Eggplant: Cut eggplant lengthwise into ⅛ inch slices (this is easiest with a mandolin slicer). Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 15 minutes. When finished, firmly pat eggplant as dry as possible with paper towels.
2. Precook Eggplant: Preheat oven to broil. Brush eggplant slices on both sides with oil, then broil for 3 to 5 minutes, flipping halfway through cooking, until eggplant is tender and slightly browned. You may need to work in batches. When finished, remove eggplant from oven and set temperature to 350°F (175°C).
3. Sauce: Heat oil in a large saute pan over medium heat. Add garlic and mushrooms, cooking uncovered until mushrooms sweat out their moisture, about 5 to 7 minutes. Add marinara, basil, salt, and crushed pepper. Cover and let gently simmer for about 10 minutes, while you prepare the rest.
4. Ricotta: Stir together ricotta, 1 ½ cups mozzarella, ½ cup parmesan, thawed spinach, egg, oregano, and salt.

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Eggplant Lasagna, Low Carb Gluten Free Savory Tooth

WebJan 22, 2019 · Stir in spinach until wilted, a few minutes. Turn off heat. Assemble Lasagna: Arrange eggplant slices along bottom of 8×8 inch …

1. Prepare Eggplant: Preheat oven to 400 F. Cut off and discard eggplant's ends. Stand eggplant vertically, and cut lengthwise into 1/4 inch slices, resulting in about 14 slices (Note 5).
2. Bake Eggplant: Arrange eggplant slices in single layer on two baking half sheets (Note 6) lined with parchment paper. Brush tops with olive oil. Season with salt and pepper. Bake at 400 F for 7 minutes, flip eggplant slices, and bake another 7 minutes (Note 7). Cool at room temperature; meanwhile, proceed to next step.
3. Make Meat Sauce: Add olive oil to coat bottom of high-sided pan (Note 8) over medium heat. Add ground beef, crumbling meat and cooking until browned, about 5 minutes. Stir in tomato sauce. Bring to simmer over medium-high heat, then gradually reduce heat as needed to maintain simmer. Simmer until sauce is noticeably thicker (Note 9), about 5 minutes, stirring occasionally. Stir in oregano, salt, and cayenne. Stir in spinach until wilted, a few minutes. Turn off heat.
4. Assemble Lasagna: Arrange eggplant slices along bottom of 8x8 inch baking dish (Note 10), slightly overlapping in criss-cross pattern. Evenly pour about half of meat sauce over eggplant layer. Add 1/2 cup of mozzarella cheese on top of meat sauce. Repeat with another eggplant layer, meat sauce layer, and cheese layer. Top with remaining eggplant slices. Evenly pour beaten eggs on top. Sprinkle remaining 1/2 cup mozzarella cheese on top.

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