Preheat oven to 375F and preheat a grill to medium-high. Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until tender, 3-4 minutes. Add the tomatoes to the pan and break them up with a wooden spoon or potato masher.

Layer the remaining roasted eggplant, zucchini and ricotta mixture. Layer the last of the potatoes and season with a drizzle of garlic oil and a sprinkling of chopped herbs. Top the lasagna with the rest of the sauce and remaining cheese mixture. Bake, covered with parchment and foil, on a baking sheet for 40 minutes.

Pre-heat the oven to 375ºF and pre-heat a grill to medium-high. Place a medium size pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan and cook until tender, about 3-4 minutes. Add the tomatoes to the pan and break them up with a wooden spoon or potato masher.

Gluten-free "everything your garden grows" lasagna is layered with veggies, chesses and tomato sauce.Ingredients 2 firm, medium eggplants Salt 2 firm, medium zucchini 1 bulb garlic 1/2 cup extra virgin olive oil (EVOO), divided 4 potatoes, peeled Pepper 1/4 cup rosemary and thyme, finely chopped 2 cups fresh ricotta ch

2020年10月9日 · This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs.

All the flavors of the sammy... layered in a lasagna!For more follow the hashtag #RachaelRayShow

Spread eggplant slices on a kitchen towel or paper towels and season with salt; let drain 15 minutes. Preheat oven to 425F with 2 racks in the upper and lower third of oven. In small pot over medium heat, heat EVOO, about 1 cup, with 1 clove crushed garlic and 2 sprigs of rosemary. When garlic bubbles, turn off heat and let stand 5-10 minutes.

Pre-heat a grill pan to medium-high heat. Pre-heat the oven to 400°F. Pour 1/3 cup EVOO in a small dish. Brush the eggplant lightly on both sides and season eggplant steaks with salt and pepper. Grill steaks for 4 minutes on each side and remove. You will need to …

Rachael creates a "pasta-less" lasagna, layering eggplant and potatoes, smothered with tomato sauce. It's a great way to get kids to eat their veggies! Watch more on The Rachael Ray Show!