This eggplant lasagna recipe layers eggplant, do-it-yourself marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everybody.
Were given eggplant and need to flip it right into a meal? Do this Eggplant Lasagna, a delectable dinner recipe that swaps out the standard noodles for roasted eggplant! This gooey pan holds layers of eggplant, do-it-yourself 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 stick.
Components for eggplant lasagna
Eggplant lasagna is a gluten-free model of lasagna that swaps the noodles for roasted lasagna. It’s very similar to a vintage Eggplant Parmesan, however skips the breading breading at 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
- Overwhelmed tomatoes and tomato sauce
- Contemporary thyme
- Dried basil, dried tarragon, floor nutmeg, and kosher salt
- Cornstarch
- Lemon zest
- Ricotta, Parmesan and mozzarella cheese
The tips to eggplant lasagna
The most important factor 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 a couple of tips to making eggplant lasagna with the easiest consistency:
- Roast the eggplant. This chefs out a vital quantity of the water, making for the easiest smooth consistency. You’ll roast at 425°F for approximately 25 mins general.
- Thicken the tomato sauce with cornstarch. That is any other preventative measure! Including just a little 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 is also just a little moisture. Let the lasagna take a seat and funky, which we could it take in any ultimate moisture.
A couple of taste secrets and techniques
This eggplant lasagna tastes restaurant-quality with only a few particular pieces to make the elements sing! We propose making the recipe with every of those elements:
- Ricotta, Parmesan, and mozzarella cheese: The use of 3 forms of cheese brings a nuance in taste. Use complete milk mozzarella if you’ll be able to in finding it: it melts higher than part-skim cheese.
- Home made tarragon tomato sauce: You must use store-bought marinara sauce in a pinch, however this tomato sauce is improbable! Change oregano should you don’t have dried tarragon.
- Lemon zest and contemporary thyme: Those carry a zing and freshness that’s completely very important to the flavors.
Make forward & leftover garage for eggplant lasagna
This eggplant lasagna recipe takes about 45 mins to arrange, half-hour to bake, and quarter-hour to relaxation. So, it’s now not a recipe for a fast weeknight meal! Alternatively, there are a couple of factor you’ll be able to do to prep this recipe upfront.
- Roast the eggplant upfront. Some of the largest time savers is roasting the noodles forward of time. Roast after which refrigerate till the time of baking. They are going to collect moisture within the refrigerator, so pat them dry ahead of assembling.
- Make the tomato sauce upfront. It’s simple to let the tomato sauce simmer when you preheat the oven. However you’ll be able to make it upfront too! Simply refrigerate till serving: the flavour will get higher over the years.
- Or, make all of the pan upfront! Leftovers shop neatly; they may be able to be refrigerated for as much as 3 days and reheated in a 375°F oven.
Extra eggplant recipes
This eggplant lasagna is considered one of our favourite new tactics to make use of eggplant! Listed here are a couple of different eggplant recipes to take a look at:
This eggplant lasagna recipe is…
Vegetarian and gluten-free.
Description
This eggplant lasagna recipe layers eggplant, do-it-yourself marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everybody.
- 3 tablespoons olive oil
- 3 huge garlic cloves
- 2 tablespoons unsalted butter
- 1 15-ounce can beaten tomatoes, hearth roasted if imaginable
- 1 15-ounce can tomato sauce, hearth roasted if imaginable
- 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 contemporary thyme
- Zest of 1/2 lemon
- 16 oz. (2 cups) ricotta cheese
- ¾ cup shredded Parmesan cheese, divided
- 2 cups (7 oz.) shredded complete milk mozzarella cheese, divided
- ¼ teaspoon floor nutmeg
- Contemporary floor black pepper
- Preheat: Preheat the oven to 425°F.
- Roast the eggplant: Slice the eggplant into 1/2-inch slices (a minimum of 12 planks; don’t concern if they range in dimension). Position the slices on two parchment-lined baking sheets and brush every facet with them with olive oil. Sprinkle with 1 teaspoon kosher salt, divided around the 2 trays. Roast for 10 mins, then turn and bake 10 to fifteen mins extra, till smooth and golden brown.
- Get ready the sauce: Mince the garlic. Upload the butter to a medium saucepan over medium warmth: as soon as melted, upload the garlic and sauté till aromatic, about 1 minute. Flip down the warmth and sparsely upload the beaten tomatoes, tomato sauce, basil, tarragon, ½ teaspoon kosher salt, and several other grinds of black pepper. Take away ¼ cup of the sauce and stir it with the cornstarch, then upload it again to the pan (this is helping to thicken the sauce). Simmer whilst making the rest of the recipe, a minimum of quarter-hour. When in a position to make use of, take away the pan from the warmth.
- In the meantime, get ready the cheese filling: Destem the thyme, then kind of chop the leaves. Upload 2 tablespoons thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, upload the lemon zest, ricotta cheese, ½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, ½ teaspoon kosher salt, and several other grinds of black pepper. Stir to mix.
- Flip down the oven: Flip down the warmth to 375°F.
- Compile the lasagna: In a 9” x 9” baking dish or 7 x 11 baking dish (or identical quantity dish), unfold a ½ cup tomato sauce at the backside of the pan. Then most sensible with 1 layer of the eggplant, part of the cheese combination (in dollops) and about ½ cup of the tomato sauce, the usage of a spatula to unfold the sauce calmly over the cheese. Repeat once more, topping with 1 layer of eggplant, the rest cheese combination, and ½ cup of the rest tomato sauce. In any case, most sensible with a last layer of eggplant, then any other ½ cup tomato sauce. Sprinkle all of the most sensible with the rest 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon contemporary thyme.
- Bake the lasagna: Bake the lasagna for half-hour, exposed. Let stand for no less than quarter-hour ahead of serving (this permits the lasagna to set; you’ll be able to let it take a seat even longer if desired). Leftovers may also be refrigerated for as much as 3 days and reheated in a 375°F oven.
- Class: Primary dish
- Approach: Baked
- Delicacies: Italian impressed
- Vitamin: Vegetarian
Key phrases: Eggplant lasagna, Eggplant lasagna recipe, recipe for eggplant lasagna
