Scrumptious Vegetarian Eggplant Lasagna
If you’re seeking a dish that combines delicious flavors with wholesome ingredients, this scrumptious vegetarian eggplant lasagna is the perfect choice. This recipe reimagines the traditional lasagna with a healthier twist, incorporating layers of tender, flavorful eggplant in place of pasta, making it not only gluten-free but also rich in nutrients. The combination of fresh vegetables, creamy ricotta, and melted mozzarella creates a delightful symphony of textures and tastes that will leave your taste buds singing.
Eggplant is the star of this dish, a versatile and nutrient-dense vegetable that brings a unique, savory depth to the lasagna. By salting and sweating the eggplant slices, we remove excess moisture and any bitterness, ensuring that each bite is tender and delicious. The vegetable sauce, made with sautéed onions, green peppers, and a mix of diced and crushed tomatoes, is simmered with Italian herbs to bring out a robust and aromatic flavor profile.
The ricotta mixture, blended with fresh spinach and seasoned perfectly, adds a creamy richness that pairs beautifully with the eggplant and tomato layers. This blend of ingredients not only makes for a mouthwatering meal but also provides a powerhouse of nutrients. Eggplant is rich in fiber and antioxidants, while spinach and tomatoes add a boost of vitamins and minerals, making this lasagna as healthy as it is tasty.
Ingredients:
For eggplants:
2 large eggplants, sliced thin.
1 tablespoon salt.
For vegetable Sauce:
2 tablespoons olive oil.
1 large onion, chopped.
1 green pepper, chopped.
2 cans diced tomatoes.
1 can crushed tomatoes.
2 teaspoons Italian herbs.
For ricotta Mixture:
2 cups ricotta cheese.
2 cups spinach, chopped.
Salt and pepper to taste.
For Assembly:
2 cups shredded mozzarella cheese.
1/2 cup grated Parmesan cheese.
Instructions:
Step 1
Preheat your oven to 190°C (375°F).
Step 2
Arrange the eggplant slices on a baking sheet, sprinkle with 1 tablespoon of salt, and let them sit for 30 minutes to draw out moisture.
Step 3
Rinse the eggplant slices to remove the salt, then pat them dry with paper towels.
Step 4
In a pan over medium heat, sauté the onion and green pepper in olive oil until tender.
Step 5
Add the diced tomatoes, crushed tomatoes, and Italian herbs. Simmer for 15 minutes.
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
