Eggplant Pesto Lasagna

By

51 likes 27 klips

A vegetarian friendly and gluten free lasagna using sliced eggplant instead of noodles.

RY9JEUq5FC Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

40 min

PT40M
Wait Time

--

PT0S PT1H
Eggplant Pesto Lasagna

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Preheat oven to 400. Place eggplant slices on baking sheet, drizzle with olive oil, sea salt and black pepper. Bake for 15 minutes. Allow to cool.

Preheat oven to 400. Place eggplant slices on baking sheet, drizzle with olive oil, sea salt and black pepper. Bake for 15 minutes. Allow to cool.

Step 2

Coat bottom of 9x9 pan with non stick spray or parchment paper. Mix together egg, ricotta, red pepper flakes, 1/2 c cheese, and pesto.

Coat bottom of 9x9 pan with non stick spray or parchment paper. Mix together egg, ricotta, red pepper flakes, 1/2 c cheese, and pesto.

Step 3

Place one layer of eggplant in pan, top with 1/2 ricotta mixture. Smooth ricotta over eggplant with a spatula.

Place one layer of eggplant in pan, top with 1/2 ricotta mixture. Smooth ricotta over eggplant with a spatula.

Step 4

Add another layer of eggplant followed by the rest of the ricotta mixture. Top with the remaining cheese and place sliced tomatoes on top.

Add another layer of eggplant followed by the rest of the ricotta mixture. Top with the remaining cheese and place sliced tomatoes on top.

Step 5

I recommend cutting the lasagna into portions at this time as it can be messy to cut once cooked. Bake 20 min then broil for 5 min until golden brown.

I recommend cutting the lasagna into portions at this time as it can be messy to cut once cooked. Bake 20 min then broil for 5 min until golden brown.

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freshandfit

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Eggplant Pesto Lasagna

Eggplant Pesto Lasagna

By freshandfit

A vegetarian friendly and gluten free lasagna using sliced eggplant instead of noodles.

Prep Time

20 min

Cook Time

40 min

Wait Time

--

Ingredients

Serves 4

Instructions

Preheat oven to 400. Place eggplant slices on baking sheet, drizzle with olive oil, sea salt and black pepper. Bake for 15 minutes. Allow to cool.

Step 1

Preheat oven to 400. Place eggplant slices on baking sheet, drizzle with olive oil, sea salt and black pepper. Bake for 15 minutes. Allow to cool.

Coat bottom of 9x9 pan with non stick spray or parchment paper. Mix together egg, ricotta, red pepper flakes, 1/2 c cheese, and pesto.

Step 2

Coat bottom of 9x9 pan with non stick spray or parchment paper. Mix together egg, ricotta, red pepper flakes, 1/2 c cheese, and pesto.

Place one layer of eggplant in pan, top with 1/2 ricotta mixture. Smooth ricotta over eggplant with a spatula.

Step 3

Place one layer of eggplant in pan, top with 1/2 ricotta mixture. Smooth ricotta over eggplant with a spatula.

Add another layer of eggplant followed by the rest of the ricotta mixture. Top with the remaining cheese and place sliced tomatoes on top.

Step 4

Add another layer of eggplant followed by the rest of the ricotta mixture. Top with the remaining cheese and place sliced tomatoes on top.

I recommend cutting the lasagna into portions at this time as it can be messy to cut once cooked. Bake 20 min then broil for 5 min until golden brown.

Step 5

I recommend cutting the lasagna into portions at this time as it can be messy to cut once cooked. Bake 20 min then broil for 5 min until golden brown.

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