Lasagna Recipe With Eggplant As The Noodle Skip The Noodles – This Eggplant Lasagna Is So Good, You Don’t Need ‘em
Eggplant Lasagna is a delicious and hearty vegetarian dish that's perfect for any occasion. With its layers of eggplant, cheese, and tomato sauce, it's a crowd-pleaser that's sure to satisfy. Whether you're looking for a hearty main dish for a family dinner or a vegetarian option to serve at a party, this recipe is sure to make everyone happy.
Eggplant Lasagna
Ingredients:
- 2 large eggplants, sliced
- 3 cups tomato sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 375 degrees F. Grease a 9×13 inch baking dish.
- Arrange the eggplant slices in a single layer on the bottom of the baking dish. Drizzle with olive oil and sprinkle with garlic powder, dried basil, salt, and black pepper.
- Cover the eggplant with a layer of tomato sauce. Add dollops of ricotta cheese and sprinkle with shredded mozzarella cheese and grated Parmesan cheese.
- Repeat these layers until all the ingredients are used up, finishing with a layer of cheese on top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
No Noodle Eggplant Lasagna
Ingredients:
- 2 large eggplants, sliced lengthwise
- 3 cups tomato sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 375 degrees F. Grease a 9×13 inch baking dish.
- In a bowl, combine the ricotta cheese, egg, garlic powder, salt, and black pepper.
- Arrange a layer of eggplant slices in the bottom of the baking dish. Top with a layer of tomato sauce.
- Add dollops of the ricotta cheese mixture on top, followed by a layer of shredded mozzarella cheese and grated Parmesan cheese.
- Repeat these layers until all the ingredients are used up, finishing with a layer of cheese on top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
Whether you prefer traditional Eggplant Lasagna or the no-noodle version, both recipes are sure to be a hit with your family and friends. Give these recipes a try and enjoy a delicious and hearty meal that's perfect for any occasion.
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