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Eggplant Lasagna Casserole Recipe

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Eggplant Lasagna Recipe 🍆🧀

This Cheesy Eggplant Lasagna is a light yet flavorful dish packed with vegetables and loads of cheese. It’s perfect for a healthy, satisfying meal without the traditional lasagna pasta.

Ingredients:

  • 2 large eggplants, thinly sliced
  • Salt & pepper, to taste
  • 3 large tomatoes, thinly sliced
  • Oil, for brushing
  • Italian herbs (to taste)
  • 140g (5 ounces) spinach
  • 4 tbsp ricotta cheese
  • 1 clove garlic, minced
  • Your choice of seasoning or spices
  • 200g (7 ounces) mozzarella cheese, cubed
  • Neapolitan sauce or any tomato sauce (about 1-2 cups)
  • 30g (1 ounce) parmesan cheese, grated

Directions:

Step 1: Prepare the Eggplants

  1. Slice the eggplants thinly, then place them in a large bowl filled with water and 1 tbsp of salt. Soak for 10-15 minutes to reduce bitterness.
  2. Drain the eggplants and pat them dry with a paper towel.
  3. Preheat your oven to 200°C (400°F).
  4. Brush a baking sheet with oil, then lay the eggplant slices on it. Season with salt, pepper, and Italian herbs. Drizzle with oil and brush to coat evenly.
  5. Add another layer of eggplants and repeat the seasoning process.
  6. Bake the eggplants in the preheated oven for 20 minutes until tender and lightly browned.

Step 2: Prepare the Spinach Filling

  1. Finely chop the spinach and transfer to a large bowl.
  2. Add ricotta cheese, minced garlic, and your choice of seasonings or spices to the spinach. Mix until well combined.
  3. Cut the mozzarella into small bite-sized pieces and set aside.

Step 3: Assemble the Lasagna

  1. Brush a baking dish with oil and sprinkle Italian herbs on the bottom.
  2. Line the sides of the baking dish with eggplant slices, letting half of the slices hang over the edges.
  3. Spread half of the spinach mixture into the dish, and season with salt and pepper if desired.
  4. Add a layer of Neapolitan sauce (or any tomato sauce), followed by a layer of sliced tomatoes and mozzarella cubes.
  5. Repeat with another layer of eggplants, spinach mixture, tomato sauce, tomatoes, and mozzarella.
  6. Fold the eggplants that are hanging over the sides toward the center to cover the lasagna.

Step 4: Final Touches and Baking

  1. Drizzle the top of the lasagna with more oil if desired and sprinkle with parmesan cheese.
  2. Bake in the preheated oven at 200°C (400°F) for 30 minutes, until the top is golden and bubbly.
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Tips:

  • You can swap out ricotta for cottage cheese or add other veggies like zucchini for extra flavor.
  • This recipe is low-carb and gluten-free, making it a healthy alternative to traditional lasagna!

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 4

Here’s an FAQ section for the Eggplant Lasagna:

FAQs:

1. Can I use another type of cheese instead of mozzarella?
Yes! You can substitute mozzarella with provolone, gouda, or even a mix of your favorite cheeses for a different flavor profile.

2. Can I make this lasagna ahead of time?
Absolutely! You can prepare the lasagna up to the baking stage, cover it, and store it in the refrigerator for up to 24 hours. When ready to bake, just pop it into the oven, but you may need to add a few extra minutes to the baking time.

3. Is it possible to freeze the eggplant lasagna?
Yes, this dish freezes well. After assembling, cover it tightly and freeze for up to 2 months. When ready to bake, let it thaw overnight in the refrigerator and bake as directed.

4. Can I add meat to this recipe?
Certainly! You can add ground beef, sausage, or even shredded chicken to the spinach filling for a heartier version of this lasagna.

5. How do I prevent the lasagna from becoming watery?
Soaking the eggplants in salted water helps remove excess moisture. Additionally, pat them dry before baking, and make sure your tomatoes and spinach are not too watery.

6. Can I substitute eggplants with another vegetable?
Yes! You can use zucchini, portobello mushrooms, or even thinly sliced sweet potatoes as a substitute for eggplant.

7. How long does this eggplant lasagna last in the fridge?
It can last for up to 3 days in an airtight container. Just reheat in the oven or microwave before serving.

This FAQ section provides additional tips to make the dish more versatile and convenient for various preferences!

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