Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, three cheese eggplant lasagna. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Three Cheese Eggplant Lasagna is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Three Cheese Eggplant Lasagna is something that I have loved my entire life. They are fine and they look wonderful.
Substituting eggplant slices for lasagna noodles makes this three-cheese vegetable lasagna light and flavorful. You have to try this recipe, it's very good and Gluten free. Leave a comment below, let me know what you think.
To get started with this recipe, we have to prepare a few components. You can cook three cheese eggplant lasagna using 11 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Three Cheese Eggplant Lasagna:
- Prepare 2 stick butter or margarine
- Prepare 1 tsp garlic powder
- Get 1 tsp Italian seasoning
- Get 3 medium eggplants
- Make ready 32 oz container of ricotta cheese
- Get 2 cup shredded mozzarella cheese
- Get 1/2 cup grated parmesan cheese
- Make ready 2 eggs
- Get 2 tsp dried parsley
- Take 1 can or jar of your favorite sauce (15 ounces or so)
- Make ready 1 salt and pepper to taste
This three cheese pasta-less vegetarian lasagna is the happy result of one of my latest creations. Eggplant can soak up a lot of oil when being cooked if not careful. I experimented and oven-roasted it with only a light spraying of Pam to cut down on calories in this recipe. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor.
Steps to make Three Cheese Eggplant Lasagna:
- Slice eggplant lengthwise. You can peel them or leave the skins on. Slice eggplant to 1/4 inch thickness
- Melt butter and combine the garlic powder and Italian seasoning. (Or whichever herbs and flavors you like.)
- Brush both sides of the eggplant with the melted butter mixture.
- Grill eggplant in small batches until all the pieces are translucent and cooked through. Put on a plate and allow to cool so you are able to handle them.
- Preheat oven to 350°.
- In large bowl mix ricotta, parsley, parmesan, and one cup of the mozzarella cheese. Add salt and pepper to taste. Add eggs and mix well.
- Pour 1/3 of sauce in bottom of 8x8 baking pan.
- Place eggplant slices on the sauce to make your first layer. Make sure pieces are close together or overlapping slightly.
- Spread some of the cheese mixture over the eggplant to make your next layer.
- Add a layer of eggplant and a cheese layer. (You may have extra cheese leftover, you can stuff some pasta with it.)
- The last layer should be eggplant and then pour the sauce over the top to cover it.
- Then top with a cup of shredded cheese. (Or more if you like it cheesy)
- Bake for 20-30 minutes or until cheese is melted and it is hot and bubbly around the edges of the pan.
- Let cool for 5-10 minutes to make it easier to cut and so it stays together.
- Goes great with garlic bread and a salad!! Manga!! Enjoy!!
Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! This lasagna is an absolute delight. Low-fat Eggplant Lasagna without lasagna noodlesUnicorns In The Kitchen. This easy and delicious eggplant lasagna is made with layers of mozzarella, ricotta, Parmesan cheese, and a prepared tomato sauce.
So that’s going to wrap this up with this special food three cheese eggplant lasagna recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
