egg plant lasagna. 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. The best eggplant to use in this lasagna recipe are the most tubular-shaped that.

Various colored peppers can be used to make the dish more attractive. The key to making Eggplant Lasagna as tasty (and satisfying as!) a lasagna you'd order in an Italian restaurant is to properly prepare the eggplant itself. Roast the eggplant: You'll then pat the eggplant dry, lightly brush it with oil, and roast it just until it's pliable. You can have egg plant lasagna using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of egg plant lasagna

1. Prepare of egg plants.
2. Prepare of garlic.
3. Prepare of black pepper.
4. Prepare of salt.
5. It’s of oregano.
6. It’s of garlic powder.
7. Prepare of onion chopped diced.
8. Prepare of green pepper chopped diced.
9. It’s of ground turkey or chicken.
10. You need of jar spaghetti sauce.
11. It’s of shredded cheese of your choice.
12. Prepare of sour cream.
13. Prepare of gluten free bread crumbs.
14. You need of eggs.

Some eggplant lasagna recipes ask you to grill the eggplant slices instead. While this imparts a nice smoky flavor, I find that grilling individual slices is too time-consuming; roasting is hands-off and more convenient since you have to turn on the oven anyway. I love classic lasagna (and even lasagna soup) as much as the next person, but I'm all for a fun twist on old favorites! And that's the story of this easy eggplant lasagna.

egg plant lasagna step by step

1. Brown turkey.
2. Add all all other ingredients cook till onions are translucent.
3. Add sauce and simmer for at least 30 minutes.
4. Cup egg plant length wise,.
5. Egg wash, cover with bread crumbs.
6. Fry till golden brown.
7. Layer fried egg plant pasta sauce sour cream cheese.
8. Bake for 30 minutes let rest for 10 enjoy.

The gist: this vegetarian eggplant lasagna carries all the comforting Italian flavors we love–complete with layers of a flavor-packed cheese mixture with spinach and fresh herbs + red pasta sauce (you can use store-bought. Lay slices on a cooling rack and season with salt. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer.