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Substituting eggplant slices for lasagna noodles makes this three-cheese vegetable lasagna light and flavorful. You have to try this recipe, it's very good and Gluten free. Leave a comment below, let me know what you think.
Alright, don’t linger, let’s course of action this three cheese eggplant lasagna menu with 11 materials which are definitely easy to have, and we have to process them at the very least through 15 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements - Three Cheese Eggplant Lasagna:
- Make ready 2 stick butter or margarine
- Make ready 1 tsp garlic powder
- Make ready 1 tsp of Italian seasoning
- Need 3 medium - eggplants
- You need 32 oz of container of ricotta cheese
- Require 2 cup - shredded mozzarella cheese
- Take 1/2 cup - grated parmesan cheese
- Get 2 - eggs
- Get 2 tsp for dried parsley
- Make ready 1 can or jar of your favorite sauce (15 ounces or so)
- Require 1 of salt and pepper to taste
This lasagna is an absolute delight. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor. Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. This easy and delicious eggplant lasagna is made with layers of mozzarella, ricotta, Parmesan cheese, and a prepared tomato sauce.
Three Cheese Eggplant Lasagna instructions:
- Slice eggplant lengthwise. You can peel them or leave the skins on. Slice eggplant to 1/4 inch thickness
- Melt butter and combine the garlic powder and Italian seasoning. (Or whichever herbs and flavors you like.)
- Brush both sides of the eggplant with the melted butter mixture.
- Grill eggplant in small batches until all the pieces are translucent and cooked through. Put on a plate and allow to cool so you are able to handle them.
- Preheat oven to 350°.
- In large bowl mix ricotta, parsley, parmesan, and one cup of the mozzarella cheese. Add salt and pepper to taste. Add eggs and mix well.
- Pour 1/3 of sauce in bottom of 8x8 baking pan.
- Place eggplant slices on the sauce to make your first layer. Make sure pieces are close together or overlapping slightly.
- Spread some of the cheese mixture over the eggplant to make your next layer.
- Add a layer of eggplant and a cheese layer. (You may have extra cheese leftover, you can stuff some pasta with it.)
- The last layer should be eggplant and then pour the sauce over the top to cover it.
- Then top with a cup of shredded cheese. (Or more if you like it cheesy)
- Bake for 20-30 minutes or until cheese is melted and it is hot and bubbly around the edges of the pan.
- Let cool for 5-10 minutes to make it easier to cut and so it stays together.
- Goes great with garlic bread and a salad!! Manga!! Enjoy!!
Eggplant, three kinds of cheese, and a simply prepared sauce are layered with lasagna noodles in this fabulous vegetarian dish. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Low-fat Eggplant Lasagna without lasagna noodlesUnicorns In The Kitchen. Eggplant lasagna tastes very close to regular lasagna. The texture of the eggplant layer is just slightly different from pasta.
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