How to Make The Most Amazing Eggplant Lasagna | The Stay At Home Chef
The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
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✅Ingredients
EGGPLANT:
• 2 eggplants, sliced lengthwise (1/4 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
SAUCE:
• 1 pound sweet Italian sausage or ground beef
• ½ large white onion, minced
• 3 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 1 (6 ounce can) tomato paste
• 1 (8 oz can) tomato sauce
• ½ cup white wine
• ½ cup chopped fresh basil
• 1 teaspoon ground oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup + 2 tablespoons chopped fresh parsley (divided)
CHEESE:
• 15 ounces ricotta cheese
• 1 large egg
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese
✅Instructions
00:00:31 - How to slice eggplant for The Most Amazing Eggplant Lasagna
1️⃣ 00:00:20 - Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
2️⃣ 00:00:48 - Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
3️⃣ 00:01:19 - Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly.
4️⃣ 00:01:52 - Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
5️⃣ 00:02:55 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
6️⃣ 00:03:09 - Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.
7️⃣ 00:04:24 -Bake in preheated oven for 30 to 35 minutes. Serve hot.
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Eggplant or Baigan Lasagna is one of my favorite recipes to prepare and of course to eat. It might be simple but it is by no means a quick recipe. This is not one of those 15 minute meals, this takes time and patience and love.
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Eggplant Lasagna
Eggplant Lasagna Recipe
Ingredients:
Roast in prereheated oven for 400 degrees F. for about 25 minutes.
For Roasted Eggplant:
2 Large eggplant (slice lengthwise)
olive oil
salt and pepper to taste
For Meat Sauce:
1 lb. Ground Beef
salt and pepper
1 medium onion (minced)
4-5 cloves garlic (minced)
Marinara Sauce 680g. (24 oz /3 cups)
Fresh parsley
dash of salt and pepper
1 tsp. ground oregano
1 can (8 oz.) tomato sauce
For Cheese Mixture:
15 oz. Ricotta Cheese
1 large egg
Chopped fresh parsley
1/2 tsp. salt
1/8 tsp. ground nutmeg
Bake in preheated oven for 400 degrees F. for 30 to 35 minutes.
When it's done, let it cool for 10 to 15 minutes before slicing.
Enjoy and thank you for watching!
#eggplantlasagna #howtomakeeggplantlasagna #eggplantrecipe
#eggplantlasagnarecipe #Lasagnarecipe
Vegan Eggplant Lasagna Recipe (Gluten + Grain Free!)
This Vegan Eggplant Lasagna has layers of Eggplant noodles, a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Plus it's Gluten, Grain, and Oil-Free ;) Get the full recipe at
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90 year old Caterina makes Sicilian 'lasagne' with eggplant & tomato sauce
Caterina's lasagne are tagliatelle ribbons which she dresses with a fresh tomato and eggplant sauce, using vegetables from her garden. This is an excellent summer pasta dish from Sicily! I suspect the good housewives of Sicily were making this dish long before an enterprising chef gave it the name 'pasta alla Norma'. And as stated in the voiceover, lasagne is a generic word used to describe flat sheets and shapes of pasta. Caterina uses 'lasagne' and 'tagliatelle' to describe her pasta in this session. Both are correct.
Ingredients:
2 medium eggplant/aubergines, sliced lengthways and halved
1 onion, sliced
1 garlic clove, sliced
4 large flavoursome tomatoes
3 tablespoons extra virgin olive oil for the sauce, plus more for frying the eggplant (or use a neutral vegetable oil for frying them)
plenty of fresh basil leaves (around 25g)
100g grated ricotta salata
For the pasta, halve the quantities Caterina uses (unless you are hosting a party).
250g semolina flour (semola rimacinata)
2 eggs and a tablespoon or two of water (it depends on the size of your eggs). Alternatively, omit the eggs and use 125g water