This recipe came out great!! So good you will not miss the noodles. Great option if you are watching your carbs. One tip though, don't slice the eggplant too thin, as it thins out when you roast them.
Your recipes are like a cross between real-life practical recipes and those gorgeous Instagram food pics. Everything looks soooo good but still so attainable, thanks!
What a fun project to put together, I just made this tonight . I did ground turkey and sausage and some veggies in my sauce. And I cooked the sauce in the oven at 300° for 3hrs. The heavenly smell of the slow cooking sauce is so worth it, once you assemble the whole lasagna, and bake. Oh my !!! 👍🏿👌🏿🙏🏿
I tried this tonight but for my sauce i added shataki mushrooms and small cubed zucchinis i love the taste it brings out.. almost like a chunky pasta sauce yummm
Made it tonight, got inspired. My Uncle Mel told me about this recipe over 20 years ago. He was so excited about it, he was diagnosed with Cancer, and eating healthy food gave him hope. I will try it tonight, and let you know how it tasted. Much thanks, you brought back poignant memories from long ago!
I love eggplant lasagna! Looks good. Sometime I will use a basil pesto sauce instead of a tomato meat sauce... Hint.... I found out a few years ago after slicing your eggplant 🍆 , salt both sides and leave for 1/2 hour to leach out the bitterness then wash off.
Eggplants are very inexpensive at the moment so I purchased 2 of them. I was in the mood for lasagne and I came across this recipe and made it this afternoon. I used sage sausage for the meat and it turned out so delicious. Thank you for a deliciously cheesy recipe.
What an easy & fabulous recipe I am trying this tonight as my vegetable garden is producing so many eggplants. Cheers Denise - Australia (love your channel)
Did you try it yet? Mine is in the oven as I type. Also a tip: when you do the eggplant slices be so careful with them, once they are soft they can rip apart. I roasted mine on Aluminum foil on 400 when they got soft I broiled them until they browned a little. Carefully take them off the foil with a spatula. CAREFULLY..can’t stress that enough. I had to learn through trail & error myself. Be blessed King🙏🏻
Didn't like eggplant until I served in North Carolina and ate dinner with a family of Phillipino immigrants who made a fish head soup that had seasoned eggplant in it, and it was actually one of the most delicious things I ever ate. Been eating eggplant since then
This is an amazing recipe, thank you! I have a question though: can I freeze a slice and reheat it up a week later or so? Will it still be good? Thank you
This looks delicious & thank u for keeping it simple. However, I'm going to take it up a few notches by adding a few more ingredients using Italian sausage, fresh mushrooms, sliced black olives & a touch of fresh spinach. Thank u for the inspiration! God bless in Jesus Precious name. 💕🕊💕
Fantastic recipe! It tasted better than traditional lasagna my grandmother makes🤫. Definitely subscribing and I can’t wait to try out your other recipes!
It was delicious!! Mine came out a bit juicy tho. Do you think it was because i didnt drain out the meat fat after it was browned? Or should this be fine?
This looks amazing! I really want to try it. My hubby wouldn't be happy about the lack of lasagna noodles so I might have to make both. Thanks for sharing!
