Vegetarian Eggplant Lasagna Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Steps:

• Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
• Put oven to bake at 350°F.
• In large lasagna pan layer as follows:.
• 1/3 spaghetti sauce.
• 1/3 lasagna sheets.
• 1/3 spaghetti sauce.
• 1/2 the eggplant.
• 1/2 the mozzarella.
• 1/3 lasagne sheets.
• remaining spaghetti sauce.
• chopped red peppers.
• remaining lasagna sheets.
• remaining eggplant.
• Spread Pesto over top layer of eggplant.
• make white sauce as follows,.
• melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.
• Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.

Steps:

• Cashew "Cheese" Filling.
• Soak 2 cups raw cashews in 6 cups of water for at least 24 hours. Rinse and drain. Using your food processor or blender, blend the remaining cup of water with the soaked and drained cashews until you reach the consistency of ricotta cheese. Add more water if necessary. Add to the cashew mixture the 2 Tbls. of vinegar,1/2 teaspoons black pepper, 1/2 teaspoons salt, and 1 Tbls. Italian seasoning. Add more seasonings to taste. Meanwhile, bring a very large stockpot full of water to boil. When water is boiling add 3 bunches of rinsed kale greens (be sure take off the twist ties!) Completely submerse the greens in the water. Blanche kale greens for 5 minutes or until bright green and soft. Drain greens and (do not burn yourself!) cut greens off tough stems and chop into small pieces. Squeeze out excess water with your hands (there will be quite a bit). Add chopped kale greens to the cashew mixture. Stir together.
• Eggplant "Noodles".
• Cut the ends off of 2 large eggplant. Slice into at least 10 slices total. If you wind up with more, that is great too! Rub the 2 Tbls. of salt onto the eggplant slices and let set in the refrigerator for at least 5 hours. (This will draw some of the moisture out of the eggplant. ) After your eggplant slices have sat for a few hours, wash off the salt and pat dry with towels. Coat eggplant slices with melted coconut oil or olive oil. Put on a baking sheet or two and bake in a 400 degree oven for 35 - 45 minutes or until fork soft.
• Assembling the lasagna.
• Heat the oven to 350 degrees. In an 8 x 10 pan, spoon out a bit of the pasta sauce into the pan. Then layer 5 eggplant slices. (You may have to cut the pieces to make them fit.) Layer half of the cashew /kale mixture over the eggplant slices. Spoon half of the remaining pasta sauce over the cashew/kale mixture. Then layer the remaining eggplant slices. Layer the remaining cashew/kale mixture. Spoon the remaining pasta sauce on top. Cover with foil or a silicone cover and bake @ 350 degrees for 35- 45 minutes or until bubbly. Enjoy!