Best 2 Meatless Eggplant Lasagna Recipes

Seeking a nutritious, hearty, and delicious meatless meal? Meatless Eggplant Lasagna is the perfect solution, tantalizing your taste buds with its layers of savory delights. With its blend of eggplant, vegetables, and authentic lasagna flavors, this recipe offers a delightful alternative to traditional lasagna without compromising on satisfaction. Get ready to embark on a culinary journey as we explore the best recipe for Meatless Eggplant Lasagna, ensuring a delectable dish you'll want to make again and again.

Check out the recipes below so you can choose the best recipe for yourself!

MEATLESS EGGPLANT LASAGNA

Meatless Eggplant Lasagna image

Meatless Monday done right!

Provided by Jrocks

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 9

Number Of Ingredients 19

Ingredients

cooking spray
2 large eggs, lightly beaten
1 tablespoon water
2 cups panko bread crumbs
¼ cup grated Parmigiano-Reggiano cheese
2 eggplants, peeled and sliced into 1/2-inch rounds
1 (16 ounce) container ricotta cheese
½ cup chopped fresh basil
1 large egg, lightly beaten
¼ cup grated Parmigiano-Reggiano cheese
1 ½ teaspoons minced garlic
½ teaspoon crushed red pepper
¼ teaspoon salt
1 (24 ounce) jar marinara sauce
1 yellow bell pepper, diced
1 green bell pepper, diced
¼ teaspoon salt
8 ounces thinly sliced mozzarella cheese
¾ cup finely grated Fontina cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.
Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.
Bake in the preheated oven for 35 minutes.
Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 39.9 g, Cholesterol 111.9 mg, Fat 17.5 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 9.2 g, Sodium 954.5 mg, Sugar 11.1 g

MEATLESS GRILLED EGGPLANT LASAGNA

Meatless Grilled Eggplant Lasagna image

After being Dr. ordered NO carbs for a week, I decided to make this, the ingredients can be played with for taste.

Provided by murciana02

Categories One Dish Meal

Time 35m

Yield 1 small casserole, 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1 eggplant
1 egg (optional)
1 cup mozzarella cheese (shredded and divided)
1/4 cup parmesan cheese
2 teaspoons italian seasoning (divided)
1 cup ricotta cheese
1/8 cup marinara sauce (divided)
1 garlic clove (finely minced or through a press)
olive oil

Steps:

Preheat grill to high, then turn down to med just before you put the eggplant on.
Preheat oven to 350.
Peel and slice eggplant lengthwise (about 1/4 inch wide) (you can stripe it or not peel it if you prefer).
Brush or spray eggplant with olive oil and season with some of the seasoning.
Grill eggplant 5 min a side.
While eggplant is grilling combine 1/4 cup of the mozzarella, the rest of the seasoning, egg (optional), parmesan, ricotta, 1 tsp marinara, and garlic in a small bowl.
Once eggplant is cooked you can put it together.
Spray casserole pan with olive oil (optional but it prevents sticking).
Drizzle some sauce at the bottom and make one layer of eggplant (3 slices fit in mine).
Cover each eggplant with about a tablespoon of the cheese mixture and some shredded mozzarella.
Repeat layers with rest of eggplant. Mine made 2 layers and I pourde the rest of the sauce and cheese over the top.
Bake until bubbly.

Nutrition Facts : Calories 1014.1, Fat 65.9, SaturatedFat 39.8, Cholesterol 236.6, Sodium 1432.5, Carbohydrate 42.5, Fiber 16.5, Sugar 15.7, Protein 67.5

Tips:

Choose the right eggplant. Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have brown spots.

Slice the eggplant thinly. This will help it cook evenly and prevent it from becoming tough.

Salt the eggplant slices. This will help to draw out the moisture and make the eggplant less bitter.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Use a variety of cheeses. This will give the lasagna a more complex flavor.

Don't overcook the lasagna. The eggplant should be tender but still have a little bit of bite to it.

Let the lasagna rest for 10 minutes before slicing. This will help it to set and make it easier to slice.

Conclusion:

Eggplant lasagna is a delicious and healthy vegetarian dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With its hearty and flavorful ingredients, this lasagna is sure to become a family favorite.