Best 4 Smoky Eggplant Kale Vegetarian Lasagna Recipes
Smoky eggplant kale vegetarian lasagna is a delicious and satisfying dish that is perfect for a hearty meal. This recipe combines the smoky flavor of eggplant with the freshness of kale and the creamy texture of cheese, creating a dish that is sure to please everyone at the table. The lasagna is also relatively easy to make, making it a great option for a weeknight meal.
Check out the recipes below so you can choose the best recipe for yourself!
HEALTHY EGGPLANT AND KALE PARMESAN
All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position 2 oven racks in the middle and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
- Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil, bring to a simmer and cook until the sauce thickens, about 25 minutes.
- Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy.
- Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almond-breadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking sheets if the top one is browning too quickly.
- Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Place the baking dish under the broiler until the cheese is melted and browned, about 1 minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley.
Nutrition Facts : Calories 440 calorie, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 900 milligrams, Carbohydrate 38 grams, Fiber 15 grams, Protein 23 grams, Sugar 12 grams
VEGETARIAN EGGPLANT LASAGNA
Vegetarian or not, you've got to try this one! I have even converted eggplant haters with this! It is SO good! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. Enjoy!
Provided by Kiwiwife
Categories < 4 Hours
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
- Put oven to bake at 350°F.
- In large lasagna pan layer as follows:.
- 1/3 spaghetti sauce.
- 1/3 lasagna sheets.
- 1/3 spaghetti sauce.
- 1/2 the eggplant.
- 1/2 the mozzarella.
- 1/3 lasagne sheets.
- remaining spaghetti sauce.
- chopped red peppers.
- remaining lasagna sheets.
- remaining eggplant.
- Spread Pesto over top layer of eggplant.
- make white sauce as follows,.
- melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.
- Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.
SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA
This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike. Feel free to adjust the spices to your own taste. This recipe could be adapted to be vegan using vegan cheese.
Provided by nofussvegetarian
Categories Vegetarian Lasagna
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant slices evenly on the prepared baking sheet.
- Bake in the preheated oven until tender, 5 to 7 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
- Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
- Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 67.5 g, Cholesterol 38.6 mg, Fat 18.3 g, Fiber 16.6 g, Protein 36.1 g, SaturatedFat 7.2 g, Sodium 542.3 mg, Sugar 13.1 g
SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA
This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike. Feel free to adjust the spices to your own taste. This recipe could be adapted to be vegan using vegan cheese.
Provided by nofussvegetarian
Categories Vegetarian Lasagna
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant slices evenly on the prepared baking sheet.
- Bake in the preheated oven until tender, 5 to 7 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
- Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
- Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 67.5 g, Cholesterol 38.6 mg, Fat 18.3 g, Fiber 16.6 g, Protein 36.1 g, SaturatedFat 7.2 g, Sodium 542.3 mg, Sugar 13.1 g
Tips:
- To save time, use pre-cooked eggplant slices or kale. You can also use frozen kale, just be sure to thaw it before using.
- If you don't have a food processor, you can chop the eggplant and kale by hand. Just be sure to chop them very finely.
- Feel free to experiment with different cheeses in this recipe. A blend of mozzarella, ricotta, and Parmesan is always a good choice, but you could also try using feta, goat cheese, or Asiago.
- If you want a crispier lasagna, cook it for an extra 10-15 minutes.
- Let the lasagna cool for at least 15 minutes before slicing and serving. This will help it to set and make it easier to cut.
Conclusion:
This smoky eggplant kale vegetarian lasagna is a delicious and satisfying meal that is perfect for a weeknight dinner. It is also a great way to use up leftover eggplant and kale. With its smoky flavor and creamy texture, this lasagna is sure to be a hit with your family and friends.
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