★☆ Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. So check them and be intentional here. FYI: I do prefer saltier pecorino here versus tangier parmesan. AND don’t even think about putting raw, uncooked eggplant in the lasagna- you’ll be very disappointed! I haven’t tried this- but what I would do is make the tofu ricotta recipe, leave out the egg but add the basil and nutmeg. Repeat layers, ending with noodles. Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Top it off with flavorful Arugula Almond Pesto! Here’s what you’ll need to make your own gluten-free lasagna! Nov 13, 2020 46 Comments ★★★★★ 5 from 26 reviews. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. This recipe is of a high-end Italian restaurant quality. Preheat the oven to 450 degrees. From now on, it will be my go-to recipe. Additions: Feel free to add ground meat or mushrooms to the onion mixture to “beef” it up. Vegetarian comfort food at its best! ★☆ Repeat: Blot and spray. Cover with parchment and foil (basically don’t let the foil touch the lasagna) and bake covered, then uncover for the last 10-15 minutes until golden and bubbling. Add the lasagna noodles, add 3/4 cups more sauce, then overlap half of the eggplant. Yes, again, probably! I would add one more eggplant. Ingredients for eggplant lasagna. With layers of rich eggplant, creamy ricotta, and perfectly … You can cut them into rounds, but then there are more to manage that way. Spoon on a few dollops then spread it with an offset or a rubber spatula. This eggplant lasagna is just as cheesy, tomato-y, and delicious as the traditional type, but without the carbs or gluten of lasagna noodles! LOW CARB: YES you could leave out the lasagna sheets altogether and use the eggplant as the “pasta” here for a keto version. Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Rate this recipe Use either a 13 x 9-inch baking dish or a 11 to 12-inch round baking dish. 3 … Let it rest 5 minutes before serving, dot it with. To reheat, let it come to room temp, cover, bake at 350F or 375F oven for 25-30 minutes. Hey, I'm Sylvia! If you’re wondering what kinds of vegetables to put in a vegetable lasagna, I started by looking at vegetables with shapes that mimic the shape of lasagna noodles. Get recipes, tips and NYT special offers delivered straight to your inbox. This easy, no noodle lasagna contains three main parts: eggplant, mushroom bolognese sauce, and a ricotta mixture. My husband and I made this lasagna for Christmas and it was delicious! When it is done, it will be slightly puffed, golden and delicious smelling – and you’ll feel especially proud of yourself. I don’t know. I really don’t think you’ll mind the process. Since each part contains its own set of ingredients, I broke everything down into simple sections. Spread remaining pasta sauce over noodles. Brush or spray with olive oil. ), it’s been a while since I’ve made lasagna using eggplant. Followed by all of the ricotta with half the mozzarella over the bottom of a high-end restaurant! ( also known as aubergine lasagna ) is a delicious meal following your instructions side. What you ’ ll need to make such a delicious spin-off cut them into rounds but... Recommend using whole milk ricotta here, it ’ s only room for more local Italian specialty store actually! 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