Eggplant lasagna. Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love! This eggplant lasagna is the perfect solution for a dish with tons of flavor without missing the pasta. This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. "It is a delicious lasagna using eggplant instead of pasta." This eggplant lasagna from Delish.com is cheesy and completely meat free.

Ingredients of Eggplant lasagna

1. You need of lasagna.
2. It’s 1/2 lb of bulk sausage.
3. You need 1 1/3 lb of ground meat.
4. You need 28 oz of diced tomatoes.
5. You need 28 oz of tomato sauce.
6. You need 4 cup of colby jack cheddar cheese, shredded.
7. You need 4 medium of aubergine/ eggplants.
8. Prepare 15 of ricotta cheese, I used Polly-O brand it has lowest in carbs..
9. It’s 1 cup of grated parmesan cheese.
10. You need 12 oz of tomato paste.
11. It’s 1 large of red onion chopped.
12. You need 1 1/2 tsp of kosher salt.
13. Prepare 1/4 cup of olive oil.
14. It’s of seasonings.
15. You need 1 tbsp of granulated garlic powder.
16. Prepare 1 tsp of basil.
17. You need 1 tbsp of chopped parsley.
18. It’s 1 1/2 tsp of summer savory.
19. It’s 1 tsp of whole leaf oregano.
20. Prepare 1 tsp of salt.
21. You need 2 1/4 tbsp of sweetener, sugar, splenda, stevia and so on.
22. Prepare of pesto.
23. Prepare 1/4 cup of sweet basil.
24. Prepare 1/2 cup of chopped parsley.
25. Prepare 1 1/2 tbsp of pine nuts.
26. It’s 1/4 tsp of kosher salt.
27. Prepare 1/4 cup of grated parmesan cheese.
28. Prepare 1/4 tsp of ground black pepper.
29. You need 1/4 cup of olive oil, extra virgin.

While this imparts a nice smoky flavor, I find that grilling individual slices is too time-consuming; roasting is hands-off and more. Eggplant stands in for traditional noodles in this robust low carb eggplant lasagna dish. This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those following a low-carb or gluten-free diet. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer.

Eggplant lasagna instructions

1. In a dry pan toast the pine nuts don't burn them..
2. 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..
3. Preheat oven 400° Fahrenheit..
4. 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..
5. Brown the sausage and meat add onions. Drain off any excessive drippings from meat. Add seasonings and diced tomatoes to meat..
6. Add tomato sauce. Add tomato paste to thicken. Let simmer 10 minutes..
7. 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..
8. Add a layer of meat sauce then eggplant. Add parmesan cheese and cheddar cheese..
9. Bake 35-40 minutes. Let rest 15..
10. Serve, hope you enjoy!.

Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna. Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna. Try Bertolli's eggplant & zucchini lasagna recipe for dinner tonight – this lasagna is the perfect Eggplant & Zucchini Lasagna Kick up your veggie intake with this warm and bubbly Eggplant. Try this eggplant lasagna for a vegetarian lasagne that somehow tastes 'meaty'.