Eggplant Lasagna Recipes With Ricotta Cheese Ricotta Lasagna
In our household, we love a good lasagna. It's hearty, filling, and oh so delicious. Today, we're excited to share a recipe for Eggplant and Ricotta Lasagna that's completely gluten-free!
Eggplant and Ricotta Lasagna
Ingredients:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. olive oil
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups tomato sauce
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1/4 tsp. ground cinnamon
Instructions:
- Preheat your oven to 375°F.
- Lay the sliced eggplants on a baking sheet and sprinkle both sides with salt and pepper. Drizzle olive oil on top and bake for 20 minutes or until golden brown.
- In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, basil, and parsley together. Mix until fully combined.
- Spread 1/4 cup of tomato sauce on the bottom of a 9x13 inch baking dish. Layer half of the eggplant slices on top, followed by 1/4 cup more of sauce.
- Add another layer of eggplant and half of the ricotta cheese mixture. Spread the remaining tomato sauce on top.
- Top with the rest of the mozzarella cheese and bake for 25-30 minutes.
- Let it cool for 5 minutes before serving.
If you want to switch things up and make a vegan version of this recipe, we've got you covered! Check out the recipe for Nenna's Veggie Kitchen Eggplant Lasagna with Ricotta Cheese. It's just as delicious as the original with some slight modifications.
Nenna's Veggie Kitchen: Eggplant Lasagna With Ricotta Cheese - Vegan
Ingredients:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 tbsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. olive oil
- 1/4 cup nutritional yeast
- 1/2 cup vegan ricotta cheese
- 1/2 cup vegan mozzarella cheese, shredded
- 1/2 cup vegan Parmesan cheese, grated
- 1 1/2 cups tomato sauce
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1/4 tsp. ground cinnamon
Instructions:
- Preheat oven to 375°F.
- Lay the sliced eggplants on a baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes.
- After 30 minutes, rinse the eggplants and pat them dry with a paper towel.
- Lay the eggplant slices on a baking sheet and drizzle olive oil on top. Sprinkle black pepper on top.
- Bake for 20 minutes or until golden brown.
- In a mixing bowl, combine nutritional yeast, vegan ricotta cheese, vegan mozzarella cheese, vegan Parmesan cheese, basil, and parsley together. Mix until fully combined.
- Spread 1/4 cup of tomato sauce on the bottom of a 9x13 inch baking dish. Layer half of the eggplant slices on top, followed by 1/4 cup more of sauce.
- Add another layer of eggplant and half of the vegan ricotta cheese mixture. Spread the remaining tomato sauce on top.
- Top with the rest of the vegan mozzarella cheese and bake for 25-30 minutes.
- Let it cool for 5 minutes before serving.
Now, you can enjoy a delicious lasagna dish that's both gluten-free and vegan-friendly! Give it a try and let us know how it turns out.
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