Melanzane Lasagne Recipes

MELANZANE LASAGNE

Melanzane lasagne image

This vegetarian lasagne is freezer-friendly, the ideal standby supper

Provided by Good Food team

Time 1h10m

Number Of Ingredients 12

Ingredients

3 aubergines , sliced lengthways
2 tbsp olive oil
3 large garlic cloves , crushed
680ml jar passata
½ tbsp dried oregano
1 tsp sugar
1 tbsp red wine vinegar
small bunch basil leaves , torn
100g parmesan , or vegetarian alternative, grated
125g ball mozzarella , torn
200g fresh lasagne sheets
5 tbsp breadcrumb

Steps:

Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.

Nutrition Facts : Calories 460 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.99 milligram of sodium

EGGPLANT LASAGNA

Eggplant Lasagna image

It is a delicious lasagna using eggplant instead of pasta.

Provided by GENKIANNA

Categories World Cuisine Recipes European Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g

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