This eggplant lasagna recipe layers eggplant, home made marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everybody.
Bought eggplant and need to flip it right into a meal? Do this Eggplant Lasagna, a tasty dinner recipe that swaps out the standard noodles for roasted eggplant! This gooey pan holds layers of eggplant, home made marinara, and a flavorful three-cheese filling. Lemon zest and nutmeg takes it to restaurant-style taste. It’s a hearty gluten-free and meatless dinner thought that everybody will love! This one’s now in our common rotation to remain.
Substances for eggplant lasagna
Eggplant lasagna is a gluten-free model of lasagna that swaps the noodles for roasted lasagna. It’s much like a traditional Eggplant Parmesan, however skips the breading breading on the eggplant. You’ll slice the eggplant into planks, then use that for layering with the marinara and three-cheese filling. Listed here are the elements you’ll want:
- Eggplant
- Olive oil
- Garlic
- Butter
- Crushed tomatoes and tomato sauce
- Recent thyme
- Dried basil, dried tarragon, floor nutmeg, and kosher salt
- Cornstarch
- Lemon zest
- Ricotta, Parmesan and mozzarella cheese
The methods to eggplant lasagna
The largest problem with lasagna recipes with out noodles like eggplant lasagna is that eggplant is 90% water. Uncooked eggplant would make the dish right into a watery mess! So there are just a few methods to creating eggplant lasagna with the proper consistency:
- Roast the eggplant. This cooks out a big quantity of the water, making for the proper tender consistency. You’ll roast at 425°F for about 25 minutes complete.
- Thicken the tomato sauce with cornstarch. That is one other preventative measure! Including a bit of cornstarch makes an excellent thicker tomato sauce with much less water.
- Let the lasagna cool for quarter-hour to set. Proper out of the oven, there could also be a bit of moisture. Let the lasagna sit and funky, which lets it soak up any remaining moisture.
Just a few taste secrets and techniques
This eggplant lasagna tastes restaurant-quality with only a few particular gadgets to make the elements sing! We suggest making the recipe with every of those elements:
- Ricotta, Parmesan, and mozzarella cheese: Utilizing three sorts of cheese brings a nuance in taste. Use complete milk mozzarella if you’ll find it: it melts higher than part-skim cheese.
- Selfmade tarragon tomato sauce: You might use store-bought marinara sauce in a pinch, however this tomato sauce is unbelievable! Substitute oregano for those who don’t have dried tarragon.
- Lemon zest and recent thyme: These convey a zing and freshness that’s completely important to the flavors.
Make forward & leftover storage for eggplant lasagna
This eggplant lasagna recipe takes about 45 minutes to organize, half-hour to bake, and quarter-hour to relaxation. So, it’s not a recipe for a fast weeknight meal! Nevertheless, there are just a few factor you are able to do to prep this recipe upfront.
- Roast the eggplant upfront. One of many greatest time savers is roasting the noodles forward of time. Roast after which refrigerate till the time of baking. They may accumulate moisture within the fridge, so pat them dry earlier than assembling.
- Make the tomato sauce upfront. It’s straightforward to let the tomato sauce simmer when you preheat the oven. However you can also make it upfront too! Simply refrigerate till serving: the flavour will get higher over time.
- Or, make the complete pan upfront! Leftovers retailer nicely; they are often refrigerated for as much as 3 days and reheated in a 375°F oven.
Extra eggplant recipes
This eggplant lasagna is one in every of our favourite new methods to make use of eggplant! Listed here are just a few different eggplant recipes to strive:
This eggplant lasagna recipe is…
Vegetarian and gluten-free.
Description
This eggplant lasagna recipe layers eggplant, home made marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everybody.
- 3 tablespoons olive oil
- 3 giant garlic cloves
- 2 tablespoons unsalted butter
- 1 15-ounce can crushed tomatoes, fireplace roasted if attainable
- 1 15-ounce can tomato sauce, fireplace roasted if attainable
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon (or oregano)
- 2 teaspoons kosher salt, divided
- 2 teaspoons cornstarch (or arrowroot starch)
- 1 3/4 kilos eggplant (2 medium)
- 2 ½ tablespoons chopped recent thyme
- Zest of 1/2 lemon
- 16 ounces (2 cups) ricotta cheese
- ¾ cup shredded Parmesan cheese, divided
- 2 cups (7 ounces) shredded complete milk mozzarella cheese, divided
- ¼ teaspoon floor nutmeg
- Recent floor black pepper
- Preheat: Preheat the oven to 425°F.
- Roast the eggplant: Slice the eggplant into 1/2-inch slices (no less than 12 planks; don’t fear in the event that they range in dimension). Place the slices on two parchment-lined baking sheets and brush both sides with them with olive oil. Sprinkle with 1 teaspoon kosher salt, divided throughout the two trays. Roast for 10 minutes, then flip and bake 10 to fifteen minutes extra, till tender and golden brown.
- Put together the sauce: Mince the garlic. Add the butter to a medium saucepan over medium warmth: as soon as melted, add the garlic and sauté till aromatic, about 1 minute. Flip down the warmth and thoroughly add the crushed tomatoes, tomato sauce, basil, tarragon, ½ teaspoon kosher salt, and a number of other grinds of black pepper. Take away ¼ cup of the sauce and stir it with the cornstarch, then add it again to the pan (this helps to thicken the sauce). Simmer whereas making the rest of the recipe, no less than quarter-hour. When prepared to make use of, take away the pan from the warmth.
- In the meantime, put together the cheese filling: Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, ½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, ½ teaspoon kosher salt, and a number of other grinds of black pepper. Stir to mix.
- Flip down the oven: Flip down the warmth to 375°F.
- Assemble the lasagna: In a 9” x 9” baking dish or 7 x 11 baking dish (or comparable quantity dish), unfold a ½ cup tomato sauce on the underside of the pan. Then prime with 1 layer of the eggplant, half of the cheese combination (in dollops) and about ½ cup of the tomato sauce, utilizing a spatula to unfold the sauce evenly over the cheese. Repeat once more, topping with 1 layer of eggplant, the remaining cheese combination, and ½ cup of the remaining tomato sauce. Lastly, prime with a remaining layer of eggplant, then one other ½ cup tomato sauce. Sprinkle the complete prime with the remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon recent thyme.
- Bake the lasagna: Bake the lasagna for half-hour, uncovered. Let stand for no less than quarter-hour earlier than serving (this enables the lasagna to set; you’ll be able to let it sit even longer if desired). Leftovers will be refrigerated for as much as 3 days and reheated in a 375°F oven.
- Class: Principal dish
- Technique: Baked
- Delicacies: Italian impressed
- Food regimen: Vegetarian
Key phrases: Eggplant lasagna, Eggplant lasagna recipe, recipe for eggplant lasagna
