Eggplant Lasagna | Low-Carb, Gluten-Free, & Vegetarian!
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- Опубликовано: 9 июн 2024
- Simple to make and delicious to eat, this vegetarian gluten-free low carb eggplant lasagna is a tasty dinner that's loaded with flavor.
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🍆 LASAGNA INGREDIENTS
2 large eggplants
Salt
1 tablespoon olive oil
½ yellow onion
4 garlic cloves
1 teaspoon Italian seasoning
Freshly ground black pepper to taste
1 25 ounce jar marinara sauce
½ cup fresh basil
1 large egg
16 ounces ricotta cheese whole milk
1 cup freshly grated Parmesan cheese
3 cups shredded mozzarella cheese
🖨 INSTRUCTIONS & FULL PRINTABLE RECIPE:
feelgoodfoodie.net/recipe/egg...
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⏱️ TIMESTAMPS:
0:00 Introduction
0:13 Preparing the eggplant
1:10 Cooking the filling
2:11 Drying the eggplant
2:34 Making the ricotta mixture
3:16 Assembling the dish
4:32 Baking the dish
5:03 Serving the dish
5:09 Taste test
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💛 THANK YOU FOR WATCHING!
#Lasagna #EggplantLasagna #Vegetarian #GlutenFree #LowCarb #Dinner #DinnerRecipe #MeatFree
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Love lasagna done with eggplant I’m Italian so this is a tradition in our culinary. Thank you.
I love that!! You're so welcome!
I advise you to brush eggplants with a little bit of olive oil and cook in the oven until soft and lightly Brown
That will avoid this excess of moisture that we see in the plate and it will be more flavorfull
This is the way i make it, i just replace ricotta and egg mixture with low carb bechamel 👍🏼 ... And this is... Soooo good !!!!
This is one of my favorite dishes and I have been making this on a monthly basis for years. For cheese I usually mix them up frequently depending on what I got available, from cheddar to colby and also cream cheese, plus I use the 3 you used, if available. One suggestion I should make, after baking it for 15 minutes, put it in the fridge and finish baking it the next day, to melt and make the cheese golden. Taste so much better one or two days after.
Where have you been my whole life!!
Thanks very much for this eggplant lasagne recipe! It looks very satisfying and tasty. 😊
i just made this. it turned out great.
Wow its really good 👍 by the way I love your recepi
Thank you so much!!
looooooooks super yummmmmmmy!
Looks soooooo good! What would you recommend a good substitution of basil?
Thank you!! You can omit it or use a different herb.
Nice
This is actually what my school made for the vegetarian options and I t was sooo good but urs is definitely better
Must be nostalgic! Aww, thank you!
You're welcome
Looks great! Can this be made a day ahead and kept in the fridge and baked before serving?
Thank you! Yes, this eggplant lasagna is a great make ahead meal. This recipe makes enough for 8 servings, so you can easily enjoy it later in the week. Once cooled, cover the lasagna and keep refrigerated for up to 5 days. Reheat it, covered with foil at 360F for around 20 minutes to warm through.
I suggest cutting eggplant into thicker slices... less mushy. An no need to salt both sides
Ur brilliant fun 🤩 and ur content just so cute lol easy to follow ur not intimidating it’s like cooking with ur bestie In Adam chef 👨🍳 30 years thank u for being such great chef teacher healthy I total keto fasting but when I prepare lasagna this is my recipe fun to follow u not everyone can teach like this and keep it so fun 🤩 UR GREAT LOL I WOULD LOVE TO KNOW MORE BOUT U LOL I LOVE THIS YUMMO LOOKS SO GOOD 😊 GOD BLESS HOPE U UR FAM SAFE MUCh MUCH positive good energy for ur videos 👍👍👍
I made a BEAUTIFUL sauce! But sadly this dish didn't turn out as I had hoped because the eggplant didn't cook, when dinner was on the table we had to scrape off the sauce from the eggplant. So, now I have to some how save the meal so we can finish the dish. I would suggest cooking the eggplants then assembling the dish. I feel I need to take apart the dish or put it in the oven for a hour and a half and I'm not sure what's the best way to save it.😥
Next day.... I am eating burnt ep lasagna and was told to never make it again. Because how long I had to cook it after assembly just to get the eggplant to cook. Now I will miss out on giving this a second try.😥😣
Sprinkle some salt on the eggplant slices, leave for about 10-15mins. Wipe off the excess liquid from the eggplant and then brush the slices with oil. Then you have to bake the eggplant at 400 degrees for about 20-25 mins to cook the eggplant separately. Only then you can assemble and rebake with the all the cheese and veggies/ meat of your choice.The recipe shown here would definitely leave the eggplants uncooked specially because of the tomato paste that’s going in.
Eggplant Parmesan is very similar but requires the eggplant to be battered and fried first. Much more work. Many recipes
suggest removing the eggplant
skin, more. I like the simplicity of your method.
Thank you! I love the simplicity of this recipe too!
But then it wouldn't be low-carb.
Did you grill the eggplant ?
Nope!
Lasagna made with eggplant... so moussaka then.
you CANT name this Lasagna... no meat, no lasagna sheets..
Just add ground meat when cooking the marinara, that's what I do.
Love her food but as a Italian saying ri-cot-a and marinera hurts my ears
This is eggplant parm.. why are you calling it lasagna?!?!?!!?!
Crappy recipe ever sorry