Italian

Eggplant Lasagna

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is also an Italian dish made of stacked layers of this flat pasta alternating with fillings such as ragù and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. is also an Italian dish made of stacked layers of this flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese (which may include ricotta and parmesan), and seasonings and spices such as garlic, oregano and basil. The dish may be topped with melted grated mozzarella cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions.This Eggplant lasagna recipe is good for people who loves vegetables, the main ingredients for this dish is Eggplant. It is best alternative to your pasta recipe.

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Prep Time 1 hr

Cook Time 1 hr

Course Main Course

Cuisine Italian

Servings 6

Calories 264.2 kcal

Ingredients

2 medium eggplants about 6" to 8" long
kosher salt
1 tbsp. extra-virgin olive oil
3 cloves garlic minced
1 yellow onion
2 tsp. oregano
Freshly ground black pepper
1 25- oz. jar marinara
16 oz. whole milk ricotta
1/2 c. freshly grated Parmesan
1 large egg
1/4 c. chopped fresh parsley plus more for garnish
4 c. shredded mozzarella

Instructions

Preheat oven to 400°. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels. In a large pant over medium heat, heat oil. Saute garlic for 1 minute (don't burn the garlic), then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until . In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper. In a casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan. Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

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Notes

This Eggplant lasagna is another version of your Italian American classic, made healthier with eggplant slices, marina sauce and with savory taste of cheese.

You can enjoy all the textures and flavors with this meal.

Seafood Spaghetti

Spaghetti is a traditional Italian cuisine, It is is a long, thin, solid, cylindrical noodle pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. But now a days you can experiment with pasta recipes using different kinds of pastas like fusilli, penne or spaghetti, different sauces such as tomato sauce or you can put meat or any protein that suits your taste buds.

Prep Time 30 mins

Cook Time 30 mins

Course Main Course

Cuisine Italian

Servings 2

Calories 480 kcal

Ingredients

12 oz. spaghetti
2 tbsp. butter
1/2 lb. shrimp peeled and deveined
1/2 lb. scallops patted dry
Kosher salt
Freshly ground black pepper
1 small shallot minced
3 cloves garlic minced
3/4 c. milk
3/4 c. low-sodium chicken or vegetable broth
1/2 c. freshly grated Parmesan plus more for serving
1 c. chopped tomatoes
1/4 c. freshly chopped parsley plus more for garnish
Juice of 1/2 lemon

Instructions

In a large pot of salted boiling water, cook spaghetti according to package directions unti al dente. Drain and return to pot. Meanwhile in a large skillet over medium heat, melt butter. add shrimp and scallops and season with salt and pepper. Cook for 20 minutes per side then transfer to plate. To the pan add shallot and garlic cook until soft and fragrant , 3 minutes. Add milk, broth , Parmesan, tomatoes, and parsley and season with salt. Simmer for 3 minutes more then the shrimp and scallops and toss until combined, squeeze with lemon juice. add cooked spaghetti and toss until fully coated. Garnish with parsley and serve with Parmesan.

Video

Notes

This Seafood Spaghetti is best alternatives to your meatball pasta.

It is also rich in flavor and bursting with vitamins and minerals.

This is another way of giving your classic spaghetti with a new taste.

Eggplant Lasagna

Ingredients

Instructions

Video

Notes

Seafood Spaghetti

Ingredients

Instructions

Video

Notes

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