Eggplant Lasagna No Meat Best-ever Lightened-up Weeknight Eggplant Lasagna Via Playswellwithbutter
Eggplant Lasagna Twist
This twist on a classic dish is the perfect recipe for those looking to switch up their usual dinner routine. This eggplant lasagna is not only gluten-free but also packed with flavor. The layers of eggplant, cheese, and sauce create a deliciously rich and creamy texture that will have your taste buds dancing with delight.
Ingredients
- 2 medium-sized eggplants, sliced lengthwise
- 1 pound of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1 cup of grated Parmesan cheese
- 1 jar of your favorite marinara sauce
- Salt
- Pepper
- 2 tablespoons of olive oil
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F.
- Arrange sliced eggplants in a single layer on a baking sheet, brush with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes or until golden brown. Set aside.
- In a medium bowl, mix together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
- Spoon 1/2 cup of marinara sauce at the bottom of a 9x13 inch baking dish.
- Add a layer of roasted eggplant slices on top of the sauce.
- Add a layer of the cheese mixture on top of the eggplant slices.
- Repeat layers until all ingredients are used, ending with a layer of marinara sauce.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Let the lasagna cool for 10 minutes before slicing.
- Garnish with fresh basil and serve.
Low Carb Eggplant Lasagna
Looking for a low carb twist on a classic lasagna recipe? Look no further than this delicious recipe for low carb eggplant lasagna. Not only is this recipe healthy and packed with a variety of flavors, but it is also simple and easy to make. Serve this lasagna at a dinner party or enjoy it with the family, either way, it is sure to be a hit!
Ingredients
- 2 eggplants, sliced thinly
- 1 pound of ground turkey
- 1 jar of your favorite marinara sauce
- 1 cup of Burrata cheese, torn into pieces
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt
- Pepper
- 1 tablespoon of Italian seasoning
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F.
- Arrange sliced eggplants in a single layer on a baking sheet, brush with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes or until golden brown. Set aside.
- In a skillet, brown the ground turkey and season with salt, pepper, and Italian seasoning.
- Spoon 1/2 cup of marinara sauce at the bottom of a 9x13 inch baking dish.
- Add a layer of roasted eggplant slices on top of the sauce.
- Add a layer of the cooked ground turkey on top of the eggplant slices.
- Add a layer of the Burrata cheese on top of the cooked ground turkey.
- Repeat layers until all ingredients are used, ending with a layer of marinara sauce.
- Sprinkle grated Parmesan cheese on top of the lasagna.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Let the lasagna cool for 10 minutes before slicing.
- Garnish with fresh basil and serve.
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