Trying to eat less meat and get healthier? This Eggplant Lasagna is just the recipe you are looking for. On my journey to a healthier life and a more organic plant based way of eating. I became a Vegetarian and that's when the search for tasty meatless meals began. I read recipe and nutrition book after book and tirelessly researched online. It was so intimidating to revamp my whole way of eating.
Eggplant
I thought of Eggplant Parmesan and how much I like that. I replaced the ground meat with eggplant in this recipe and prepared it as I would any other lasagna.This recipe is so easy and truly compares to some of the best lasagna I ever tasted. You have all of the taste with less calories.
Check out another healthy meatless meal. Taco Nachos Recipe
What You Need1 Eggplant Peeled and Diced
1 Onion Diced
2 Cloves of Garlic Minced
2 Bottles of Spaghetti Sauce
1 Box of Lasagna
4 Plum Tomatoes Diced
1 Ricotta Cheese
4 Cups Mozzarella Cheese
Olive Oil
Basil
Oregano
Parsley
Salt
Pepper
Making It
Start the water for the pasta while you cook. Preheat the oven to 400 degrees. Heat the pot on high and add the olive oil, then throw in the eggplant with the diced onions and garlic. Season with salt, pepper and Italian seasonings. Cook until the onion and eggplant are slightly translucent. The eggplant will turn slightly brown and get soft. Don't let it get too soft. Add the tomatoes and the sauce to the eggplant. Cook for about 15 to 20 minutes or until the sauce slightly reduces/thickens. Follow the lasagna labels directions.
Combine the ricotta and mozzarella in a bowl to soften. Spread the sauce in the bottom of the pan, then layer the lasagna on top of the sauce, spread more sauce on top of lasagna, then spread the cheese mixture. Repeat then top off with mozzarella cheese.
Please feel free to try this recipe out and share your thoughts and pictures with us. Bon' Appetit'
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Have a Tasty day
~Narjah
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