Eggplant lasagna. We're going where no other leading meal kit company has. Get Inspired On Our Official Site. When it comes to eggplant, I'm happy to report that yes, it will lasagna!

Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over. This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. You can have Eggplant lasagna using 29 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Eggplant lasagna

You need of lasagna.
You need 1/2 lb of bulk sausage.
You need 1 1/3 lb of ground meat.
It's 28 oz of diced tomatoes.
Prepare 28 oz of tomato sauce.
Prepare 4 cup of colby jack cheddar cheese, shredded.
It's 4 medium of aubergine/ eggplants.
You need 15 of ricotta cheese, I used Polly-O brand it has lowest in carbs..
It's 1 cup of grated parmesan cheese.
Prepare 12 oz of tomato paste.
Prepare 1 large of red onion chopped.
It's 1 1/2 tsp of kosher salt.
You need 1/4 cup of olive oil.
Prepare of seasonings.
You need 1 tbsp of granulated garlic powder.
Prepare 1 tsp of basil.
Prepare 1 tbsp of chopped parsley.
It's 1 1/2 tsp of summer savory.
Prepare 1 tsp of whole leaf oregano.
It's 1 tsp of salt.
Prepare 2 1/4 tbsp of sweetener, sugar, splenda, stevia and so on.
It's of pesto.
It's 1/4 cup of sweet basil.
Prepare 1/2 cup of chopped parsley.
You need 1 1/2 tbsp of pine nuts.
Prepare 1/4 tsp of kosher salt.
You need 1/4 cup of grated parmesan cheese.
You need 1/4 tsp of ground black pepper.
Prepare 1/4 cup of olive oil, extra virgin.

Instead of ricotta, it uses goat cheese. In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms. It's a vegetarian lasagna that is hearty, filling, and comforting, just as any good lasagna recipe should be. This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles!

Eggplant lasagna step by step

In a dry pan toast the pine nuts don't burn them..
Mix all the ingredients except olive oil into a blender and blend till coarse add olive oil a bit at a time. blend till chunky smooth. Set aside..
Preheat oven 400° Fahrenheit..
Peel the aubergines. Slice thinly olive oil to both sides of each slice lightly sprinkle with kosher salt. Put on a pan, With nonstick spray roast for 20 minutes or till tender..
Brown the sausage and meat add onions. Drain off any excessive drippings from meat. Add seasonings and diced tomatoes to meat..
Add tomato sauce. Add tomato paste to thicken. Let simmer 10 minutes..
In a deep dish or spring form pan layer sides and bottom with roasted eggplant slices. Add a layer of meat sauce. Add 15 ounces ricotta cheese. Add layer of pesto. Add a layer of eggplant slices. Add half of parmesan cheese. Then 2 cups of cheddar cheese..
Add a layer of meat sauce then eggplant. Add parmesan cheese and cheddar cheese..
Bake 35-40 minutes. Let rest 15..
Serve, hope you enjoy!.

Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper.