Eggplant Lasagna Recipe Without Noodles

NoNoodle Eggplant Lasagna EatingWell

WEBApr 19, 2024 · Arrange eggplant slices in a single layer on the prepared pans. Roast until just tender, 15 to 20 minutes. Meanwhile, heat oil in a …

Rating: 4.9/5(11)
1. Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
2. Arrange eggplant slices in a single layer on the prepared pans. Roast until just tender, 15 to 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until browned, 6 to 8 minutes. Add garlic; cook for 1 minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
4. Combine ricotta and egg in a small bowl.

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Easy Eggplant Lasagna Recipe (Vegetarian & Low Carb) …

WEBOct 9, 2020 · Grab 1 or 2 large sheet pans and brush with a bit of extra virgin olive oil. Arrange the eggplant slices in one single layer. Roast in …

1. Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
2. Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
3. Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
4. While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.

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How To Make NoNoodle Eggplant Lasagna Live Eat …

WEBDec 6, 2023 · How to make lasagna with eggplant. Step 1: Sweat the eggplant. To begin making no pasta lasagna, cut the eggplant …

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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