Recipe: Vegetable Lasagna Without the Lasagna ππ§
Description: A delightful departure from traditional lasagna, this Vegetable Lasagna skips the pasta and brings in layers of savory vegetables and cheeses. Enhanced with sliced mushrooms and hot peppers, this recipe offers a canvas for culinary experimentation, allowing you to tailor it to your taste preferences. Perfect for a weeknight dinner or potluck, you can prepare it ahead and bake it to perfection just before serving.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 9
Ingredients:
- 2 eggplants
- 1 onion
- 3/4 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 cup low-fat ricotta cheese
- 1 egg white
- 1 green onion, chopped
- 1 1/2 cups tomato sauce
- 2 1/2 cups reduced-fat mozzarella cheese, shredded
- 1/4 cup parmesan cheese
Instructions:
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Preheat your oven to 425Β°F (220Β°C).
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Prepare the eggplants by peeling them and slicing them into thin strips.
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Sprinkle both sides of the peeled eggplant slices with 1/2 tsp salt and 1/4 tsp pepper.
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Arrange the seasoned eggplant slices and chopped onions on a non-stick baking sheet in a single layer.
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Bake for 5 to 7 minutes, then flip the slices over and continue baking until the eggplant is slightly soft. The slices should still be firm enough to lift, but tender.
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Mix together the ricotta cheese, egg white, chopped green onion, and the remaining salt and pepper.
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Spread 1 1/2 cups of tomato sauce evenly on the bottom of a 9×13-inch ovenproof casserole dish.
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Layer the partially baked eggplant and onion strips, using about one-third of them.
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Spread half of the ricotta mixture over the veggie layer.
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Repeat the layers: another one-third of the veggies, followed by the remaining ricotta mixture.
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Top with the remaining veggie strips.
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Pour the remaining tomato sauce over the top layer.
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Sprinkle the shredded mozzarella and parmesan cheeses over the sauce.
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Cover the casserole dish with foil and bake in the preheated oven for 1 hour at 375Β°F (190Β°C).
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Remove the foil and continue baking for an additional 5 to 10 minutes, or until the cheese is golden brown and bubbly.
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Serve hot and enjoy this flavorful twist on classic lasagna!
Nutritional Information (Per Serving):
- Calories: 134.9
- Total Fat: 5.2g
- Saturated Fat: 3g
- Cholesterol: 18.1mg
- Sodium: 729.7mg
- Total Carbohydrates: 14.7g
- Dietary Fiber: 5.4g
- Sugars: 6.5g
- Protein: 9.5g
Recipe Notes:
- Experiment with additional vegetables such as sliced mushrooms or hot peppers to add extra flavor and variety.
- Feel free to substitute zucchini for the eggplant, adjusting cooking times as needed.
- This dish can be prepared ahead of time and baked just before serving, making it a convenient option for busy weeknights or entertaining guests.
- The eggplant can be peeled depending on personal preference and the age/size of the eggplant. However, it’s recommended to peel them for this recipe.
- Ensure the vegetables are cooked to the desired tenderness before assembling the lasagna to ensure a perfect texture in the finished dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave for a quick and delicious meal option.
