ROASTED EGGPLANT LASAGNA
In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.
Provided by KEEPERROX
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
- Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
- Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 21.7 g, Cholesterol 102 mg, Fat 26.9 g, Fiber 7.1 g, Protein 29.8 g, SaturatedFat 14.2 g, Sodium 1178.7 mg, Sugar 7.6 g
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Abby Wilt
[email protected]This lasagna was a bit more work than I expected, but it was worth it. It's a delicious and impressive dish.
Maurice Benjamin
[email protected]I'm always looking for new and different lasagna recipes. This one definitely fits the bill! It's unique and delicious.
YOUSSEF VIP
[email protected]This lasagna is a great way to use up leftover roasted eggplant. It's also a great vegetarian dish.
Erin Krstovich
[email protected]I'm not a big fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggplant was delicious and the lasagna was very flavorful.
Ahmed Ahmed
[email protected]I followed the recipe exactly, but my lasagna turned out dry. I'm not sure what went wrong.
Fawzia aisha allykhan kali
[email protected]This lasagna was a bit too salty for my taste.
Shid Arafat
[email protected]I had a hard time finding roasted eggplant at the store, so I ended up using grilled eggplant instead. It turned out fine, but I think the roasted eggplant would have been better.
Laden Miah
[email protected]This lasagna was a bit too cheesy for my taste, but overall it was still good.
Capz 3620
[email protected]I love this recipe! It's so easy to make and it always turns out perfect.
Md Samsher
[email protected]Delicious!
haydar khan
[email protected]This is my go-to lasagna recipe. It's always a hit with my guests.
Mst Sabina
[email protected]I've made this lasagna several times and it's always a crowd-pleaser. Everyone loves the roasted eggplant and the creamy béchamel sauce.
Lovely Love
[email protected]This lasagna was easy to make and turned out great! I used fresh herbs from my garden and they really made the dish.
Kannan Kailyani
[email protected]I'm not usually a fan of eggplant, but this lasagna changed my mind. The roasted eggplant was so flavorful and tender. I loved the combination of flavors and textures.
Sivanathan Siva
[email protected]This roasted eggplant lasagna was a hit with my family! The flavors were delicious and the eggplant was cooked perfectly. I will definitely be making this again.