Eggplant Lasagna With Noodles Recipe: Eggplant Lasagna With Bechamel Sauce & Fresh Spinach Noodles
Eggplant Lasagna Like You've Never Had Before
- 2 large eggplants, sliced into 1/4 inch rounds
- Salt and pepper to taste
- 2 cups of marinara sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Chopped basil for garnish
- Preheat the oven to 375 degrees F.
- Sprinkle the eggplant slices with salt and let sit for 20 minutes. Rinse and pat dry.
- In a large skillet, heat the olive oil and garlic over medium heat. Add the red pepper flakes and cook for 1 minute.
- Add the eggplant slices and cook until tender, flipping them over halfway through.
- In a bowl, mix together the ricotta cheese, Parmesan cheese, and salt and pepper to taste.
- In a 9x13 inch baking dish, spread 1/2 cup of the marinara sauce on the bottom.
- Add a layer of eggplant slices on top of the sauce.
- Spoon half of the ricotta cheese mixture on top of the eggplant slices.
- Add another layer of eggplant slices and then spoon the rest of the ricotta cheese mixture on top.
- Top with the remaining marinara sauce, shredded mozzarella cheese, and chopped basil.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
No-Noodle Eggplant Lasagna Recipe - EatingWell
- 2 large eggplants, cut into 1/4 inch slices
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup of Italian seasoning
- 1/4 cup of chopped fresh basil leaves
- 1 can (28 ounces) of crushed tomatoes
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- Chopped parsley for garnish
- Preheat the oven to 375 degrees F.
- Sprinkle the eggplant slices with salt and pepper and let sit for 20 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the Italian seasoning, basil, and crushed tomatoes to the skillet and bring to a simmer.
- Simmer for 15 minutes until the sauce is slightly thickened.
- Layer half of the eggplant slices in a 9x13 inch baking dish.
- Spoon half of the tomato sauce over the eggplant slices.
- Sprinkle with half of the mozzarella cheese and Parmesan cheese.
- Layer the rest of the eggplant slices on top and then spoon the remaining tomato sauce over the eggplant.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
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