Best 2 Cheesy Eggplant Lasagna Recipes

Indulge in the culinary delight of cheesy eggplant lasagna, a tantalizing dish that marries the soft texture of eggplant with layers of rich tomato sauce, creamy cheese, and herbs. This vegetarian lasagna offers a unique twist on the classic Italian dish, crafting a savory masterpiece that caters to various dietary preferences. With its beautiful presentation and explosion of flavors, cheesy eggplant lasagna is perfect for a comforting family meal or an impressive dinner party. Prepare to embark on a taste-bud journey as we delve into the world of this delectable creation, uncovering the secrets to crafting the perfect cheesy eggplant lasagna.

Here are our top 2 tried and tested recipes!

LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA

Low Fat Cheesy Spinach and Eggplant Lasagna image

Lasagna recipe with vegetables and cheese!

Provided by Jen

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 12

Number Of Ingredients 14

Ingredients

12 whole wheat lasagna noodles, dry
1 teaspoon olive oil
2 tablespoons olive oil
3 cloves garlic, minced
1 eggplant, cubed
1 (28 ounce) can Italian herb-flavored tomato sauce
1 cup part-skim ricotta cheese
1 cup low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
¼ cup shredded Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 egg
2 ½ cups frozen chopped spinach, thawed and squeezed dry

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of water to a boil.
Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
Drain water from the noodles and let cool.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
Mix spinach into ricotta cheese mixture.
Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
Place 4 noodles on top of the sauce, overlapping if necessary.
Spoon 1/3 of the remaining tomato sauce over noodles.
Spread 1/3 of the ricotta mixture over the tomato sauce
Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
Top the lasagna with mozzarella cheese.
Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.

Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g

CHEESY EGGPLANT LASAGNA

Cheesy Eggplant Lasagna image

I found this recipe from "The Biggest Loser" on a package of ground turkey-sounds yummy! And a great low-carb alternative to the real thing!

Provided by Meredith .F

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 medium eggplants, peeld & cut into 1/4-inch thick slices
2 pinches garlic salt
1 1/4 lbs lean ground turkey
2 teaspoons italian seasoning
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
2 cups low-fat marinara sauce
1 3/4 cups lowfat mozzarella cheese, shredded

Steps:

Preheat the broiler. Lightly mist a 13x9" baking dish with olive oil spray & set aside.
Lightly mist the eggplant with olive oil spray. Place on a nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3-5 minutes per side, or until tender & browned in spots.
Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.
Remove turkey & re-spray the pan with olive oil spray. Add mushrooms and garlic. Stir occasionally for approx 8-10 minutes or until mushrooms are turning brown.
Preheat the oven to 350 degrees.
Place 1/2 of the eggplant in the bottom of baking pan, then 1/2 of the mushroom mixture, the 1/2 of the turkey, 1 tsp italian seasoning, 1/2 the marinara & 1/2 the cheese. Repeat layers, then cover with aluminum foil.
Bake for 20 minutes. Remove fol & bake for 10- 15 more minutes or until cheese is bubbly. Remove & let stand for 10 minutes before cutting into 6 squares.

Nutrition Facts : Calories 194.2, Fat 8.3, SaturatedFat 2.2, Cholesterol 74.7, Sodium 94.6, Carbohydrate 11.9, Fiber 6.6, Sugar 5, Protein 19.6

Tips:

Choose firm, ripe eggplants: Look for eggplants that are heavy for their size and have smooth, shiny skin. Avoid eggplants that are soft or have blemishes.
Salt the eggplant slices before cooking: This will help to remove the bitterness from the eggplant and make it more tender.
Don't overcrowd the pan when cooking the eggplant slices: This will help them to cook evenly and prevent them from becoming soggy.
Use a good quality cheese: The cheese is one of the most important ingredients in this lasagna, so it's worth spending a little extra money on a good quality cheese that melts well.
Don't overcook the lasagna: The lasagna is done when the cheese is melted and bubbly and the pasta is tender. Overcooking will make the lasagna dry and tough.

Conclusion:

Cheesy eggplant lasagna is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own tastes. With its rich, cheesy flavor and tender eggplant, this lasagna is sure to be a hit with everyone at the table.