Simple Way to Prepare Super Quick Homemade Eggplant and Meatball Lasagna
By Nathaniel Franklin04 November 2020
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Before you jump to Eggplant and Meatball Lasagna recipe, you may want to read this short interesting healthy tips about Treats that give You Power.
We are all aware that eating healthy foods can help us feel better within our bodies. Increasing our consumption of healthy foods while lowering the intake of unhealthy ones plays a role in a more healthy feeling. A piece of pizza will not cause you to feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be challenging if it is snack time. Finding snack foods that really help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks which you can use when you need a fast pick me up.
One of the most popular snacks is natural yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You can’t beat yogurt when it comes to a wholesome snack though. Along with calcium, it really is a good supplier of necessary protein and vitamin B. Easily digestible, yogurt can also help your digestive system work correctly depending upon the culture used to produce it. Try putting in some nutritious nuts to unsweetened yogurt for a healthy snack idea. This decreases your sugar absorption without reducing the taste of your snack.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to eggplant and meatball lasagna recipe. You can cook eggplant and meatball lasagna using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Eggplant and Meatball Lasagna:
Provide Eggplant pasta replacement
Take 2 medium sized aubergine/ eggplants
Provide As needed salt
Get As needed extra virgin olive oil
Take Meatballs and sauce
You need 1-1/2 pound beef meatballs
Prepare 32 ounces Mids Italian sausage pasta sauce
Use 1/4 cup water to get and use all the sauce out of jar
You need 3 tablespoons concentrated tomato paste
Prepare 1-1/2 cups pesto see my recipe walnut pesto
Get 2/3 pound ground sirloin
Prepare 1/2 teaspoon granulated garlic powder
Provide 1 cup grated Parmesan cheese
Prepare To taste salt
Take To taste ground white pepper
Use 2 cups extra sharp cheddar cheese shredded divided
Instructions to make Eggplant and Meatball Lasagna:
Peel the eggplant and cut one side to make flat surface. This will stabilize your eggplant when you slice it. Slice the eggplant thinly.
Now salt the eggplant slices on both sides set in a bowl to drain the liquids. Doing this take all or most of the bitterness out of the eggplant slices. After an hour drain the liquids off and they are ready to use. The last picture on this step is the bitter liquids pulled out by the salt. I had about 1/2 cup total, on second draining.
Cut the meatballs in half set aside. I usually keep meatballs in my freezer. See any of my recipes for meatballs. Shred the cheese, and set aside. When you pour the Mid's sauce in add a little water to the jar to get the rest out of jar.
Preheat oven to 400°Fahrenheit heat the meatballs in a good sized pan. When browned remove and set aside. Add the Mids Italian sausage sauce to the pan then put in the ground sirloin. Bring to a simmer 20 minutes and stir in the tomato paste. Add the parmesan cheese. Stir in well.
Add the olive oil to the eggplant. Cook on a cooking surface. Turn as needed. In a baking pan add some of the eggplant. I used a spring form pan.
Add some of the meatballs cut side down. Cover the meatballs with half the sauce. Now add the pesto on top of sauce.
Repeat the the same layers except you shouldn't have pesto on second layer. Add the shredded cheese on top. Put into the oven for 45 minutes.
Take out of oven and let rest 15 minutes. Serve I hope you enjoy!!!!
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