Italian > Lasagnas > Vegetarian Lasagna

Satinash and Eggplant Lasagna Recipe

Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 lb Satinash cheese, sliced
- 1 lb lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish

Special equipment needed:
- Mandoline slicer (optional)
- Large baking dish (9x13 inches)

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Brush the eggplant slices with olive oil and season with salt and pepper. Grill or broil the eggplant slices until tender and lightly browned, about 5 minutes per side. Set aside.

3. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

4. Add the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 10 minutes.

5. Spread a thin layer of the tomato sauce on the bottom of the baking dish. Arrange a layer of lasagna noodles on top, slightly overlapping.

6. Add a layer of grilled eggplant slices, followed by a layer of Satinash cheese slices. Repeat the layers until all ingredients are used up, ending with a layer of tomato sauce.

7. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.

8. Cover the baking dish with foil and bake for 30 minutes.

9. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

10. Let the lasagna cool for 10 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.


- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.

Nutritional information:
- Calories: 470
- Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 1030mg
- Carbohydrates: 40g
- Fiber: 7g
- Sugar: 10g
- Protein: 23g

Substitutions for ingredients:
- Instead of Satinash cheese, you can use ricotta cheese or goat cheese.
- You can use gluten-free lasagna noodles if desired.

Variations:
- Add sliced mushrooms or spinach to the tomato sauce for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant.
- Add ground beef or Italian sausage to the tomato sauce for a meaty version of the lasagna.

Tips and tricks:
- Use a mandoline slicer to slice the eggplant evenly and quickly.
- Make sure to grill or broil the eggplant until tender, but not mushy.
- Let the lasagna cool for 10 minutes before slicing to allow the cheese to set.

Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
- Reheat individual portions of lasagna in the microwave or oven until heated through.

Presentation ideas:
- Serve the lasagna on a large platter, garnished with fresh basil leaves.

Garnishes:
- Fresh basil leaves

Pairings:
- Serve the lasagna with a side salad and garlic bread.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread

Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a little bit of water to the layers.
- If the lasagna is too watery, let it bake for an additional 10-15 minutes uncovered.

Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome. It was originally made with layers of pasta, cheese, and meat sauce.

Flavor profiles:
- This lasagna is savory, cheesy, and slightly spicy.

Serving suggestions:
- Serve the lasagna hot, with a side salad and garlic bread.

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Taste: Savory, Rich, Creamy, Cheesy, Tangy, Herbal