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
- Prepare of egg plants.
- Prepare of garlic.
- Prepare of black pepper.
- Prepare of salt.
- It’s of oregano.
- It’s of garlic powder.
- Prepare of onion chopped diced.
- Prepare of green pepper chopped diced.
- It’s of ground turkey or chicken.
- You need of jar spaghetti sauce.
- It’s of shredded cheese of your choice.
- Prepare of sour cream.
- Prepare of gluten free bread crumbs.
- 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
- Brown turkey.
- Add all all other ingredients cook till onions are translucent.
- Add sauce and simmer for at least 30 minutes.
- Cup egg plant length wise,.
- Egg wash, cover with bread crumbs.
- Fry till golden brown.
- Layer fried egg plant pasta sauce sour cream cheese.
- 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.