{"id":633,"date":"2023-06-28T00:08:43","date_gmt":"2023-06-28T00:08:43","guid":{"rendered":"https:\/\/pastagrazie.com\/?p=633"},"modified":"2023-06-28T00:08:44","modified_gmt":"2023-06-28T00:08:44","slug":"lasagna-with-eggplant-and-mozzarella","status":"publish","type":"post","link":"https:\/\/pastagrazie.com\/index.php\/2023\/06\/28\/lasagna-with-eggplant-and-mozzarella\/","title":{"rendered":"Lasagna with eggplant and mozzarella"},"content":{"rendered":"\n

This lasagna recipe features layers of pasta, tomato sauce, eggplant, and mozzarella cheese. It’s a delicious and hearty vegetarian option for lasagna lovers.<\/p>\n\n\n

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Lasagna with eggplant and mozzarella<\/h2>Recipe by Owner<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Difficult<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

1<\/p>hour <\/span><\/div>

<\/span>Calories<\/span>

463<\/p>kcal<\/span><\/div>

<\/span>Cost<\/span>

25-30<\/p>$<\/span><\/div>

<\/span>Net Carbs<\/span>

50<\/p>g<\/span><\/div>

<\/span>Total time<\/span>

1<\/p>hour <\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 package of lasagna noodles
    <\/span><\/p><\/li>

  • <\/span>

    2 large eggplants, sliced
    <\/span><\/p><\/li>

  • <\/span>

    2 tablespoons olive oil
    <\/span><\/p><\/li>

  • <\/span>

    Salt and pepper, to taste
    <\/span><\/p><\/li>

  • <\/span>

    2 tablespoons butter
    <\/span><\/p><\/li>

  • <\/span>

    2 tablespoons all-purpose flour
    <\/span><\/p><\/li>

  • <\/span>

    2 cups milk
    <\/span><\/p><\/li>

  • <\/span>

    1 cup grated parmesan cheese
    <\/span><\/p><\/li>

  • <\/span>

    1 teaspoon dried basil
    <\/span><\/p><\/li>

  • <\/span>

    1 teaspoon dried oregano
    <\/span><\/p><\/li>

  • <\/span>

    1 teaspoon dried thyme
    <\/span><\/p><\/li>

  • <\/span>

    1 teaspoon garlic powder
    <\/span><\/p><\/li>

  • <\/span>

    1 teaspoon onion powder
    <\/span><\/p><\/li>

  • <\/span>

    2 cups tomato sauce
    <\/span><\/p><\/li>

  • <\/span>

    2 cups shredded mozzarella cheese<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat the oven to 375\u00b0F (190\u00b0C).
      <\/li>
    • Cook the lasagna noodles according to the package directions. <\/li>
    • Drain and set aside.
      <\/li>
    • Place the eggplant slices on a baking sheet and brush them with olive oil. <\/li>
    • Season with salt and pepper.
      <\/li>
    • Roast the eggplant in the preheated oven for 15-20 minutes, or until soft and golden brown.
      <\/li>
    • In a medium saucepan, melt the butter over medium heat.
      <\/li>
    • Add the flour and whisk until smooth.
      <\/li>
    • Gradually whisk in the milk and cook until the sauce thickens, stirring constantly.
      <\/li>
    • Add the parmesan cheese, basil, oregano, thyme, garlic powder, and onion powder. <\/li>
    • Stir to combine.
      <\/li>
    • Spread a layer of tomato sauce on the bottom of a 9×13 inch baking dish.
      <\/li>
    • Place a layer of lasagna noodles on top of the sauce, followed by a layer of roasted eggplant slices and a layer of mozzarella cheese.
      <\/li>
    • Repeat the layers until all ingredients are used up, ending with a layer of tomato sauce and mozzarella cheese.
      <\/li>
    • Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes.
      <\/li>
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
      <\/li>
    • Let the lasagna cool for 10 minutes before slicing and serving.<\/li><\/ul><\/div>