Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! If you like this recipe, you may be. This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Season beef with salt and ground black pepper.
Eggplant lasagna with black olive tapenade is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Eggplant lasagna with black olive tapenade is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Eggplant lasagna with black olive tapenade:
- Take For olive tepenade:
- Prepare 1 medium clove garlic
- Make ready 100 g black olives
- Make ready 2 tablespoon capers
- Get 2 tablespoon fresh parsley
- Prepare 1 tablespoon fresh lemon juice
- Prepare 2 tablespoon extra virgin olive oil
- Take 1 tablespoon black pepper (or less if preferred so)
- Get to taste Salt
- Take Lasagna:
- Prepare 2 small eggplants sliced about 1/4" thick
- Take 4 tablespoons olive oil
- Get to taste Salt
- Prepare 1 tablespoon ground black pepper
- Get 100-150 grams marinara sauce
- Prepare 400 grams ricotta cheese
- Take 3 large eggs
- Get 1 cup grated parmesan cheese
- Take 1/2 cup grated mozzarella cheese
Roast the eggplant in the oven for. Some eggplant lasagna recipes ask you to grill the eggplant slices instead. This Vegan Eggplant Lasagna has layers of Eggplant "noodles," a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Coarse salt and freshly ground black pepper.
Instructions to make Eggplant lasagna with black olive tapenade:
- Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed
- Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients)
- Lasagna: pre heat the oven to 350 degree Fahrenheit
- Slice eggplant into thin strips and place on a baking sheet
- Brush with olive oil and sprinkle with salt and pepper
- Roast in the oven until tender, about 10 minutes.
- Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
- Prepare a large baking dish with non-stick cooking spray and begin layering lasagna
- Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
- Layer a generous amount of olive tepenade prepared on the surface
- Bake until about 30 minutes or until done
- Let cool for sometime before you can slice and divide portions
- Serve warm
This Vegan Eggplant Lasagna has layers of Eggplant "noodles," a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Coarse salt and freshly ground black pepper. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut. This eggplant lasagna from Delish.com is cheesy and completely meat free. This is the vegetarian lasagna you've been searching for.
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