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Eggplant lasagna with black olive tapenade
Eggplant lasagna with black olive tapenade

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A large variety of instant health snacks is easily accessible. Choosing to live a healthy lifestyle 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 lasagna with black olive tapenade recipe. To cook eggplant lasagna with black olive tapenade you need 19 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Eggplant lasagna with black olive tapenade:
  1. Get For olive tepenade:
  2. Take 1 medium clove garlic
  3. Use 100 g black olives
  4. Get 2 tablespoon capers
  5. Provide 2 tablespoon fresh parsley
  6. Take 1 tablespoon fresh lemon juice
  7. Use 2 tablespoon extra virgin olive oil
  8. Provide 1 tablespoon black pepper (or less if preferred so)
  9. Take to taste Salt
  10. Provide Lasagna:
  11. You need 2 small eggplants sliced about 1/4" thick
  12. Take 4 tablespoons olive oil
  13. Prepare to taste Salt
  14. Use 1 tablespoon ground black pepper
  15. Get 100-150 grams marinara sauce
  16. Get 400 grams ricotta cheese
  17. Get 3 large eggs
  18. Get 1 cup grated parmesan cheese
  19. Take 1/2 cup grated mozzarella cheese
Steps to make Eggplant lasagna with black olive tapenade:
  1. Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed
  2. Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients)
  3. Lasagna: pre heat the oven to 350 degree Fahrenheit
  4. Slice eggplant into thin strips and place on a baking sheet
  5. Brush with olive oil and sprinkle with salt and pepper
  6. Roast in the oven until tender, about 10 minutes.
  7. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
  8. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna
  9. Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
  10. Layer a generous amount of olive tepenade prepared on the surface
  11. Bake until about 30 minutes or until done
  12. Let cool for sometime before you can slice and divide portions
  13. Serve warm

Wrap up the foil and place it directly on the oven rack. 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 Vegan Eggplant Lasagna has layers of Eggplant "noodles", a mind-blowing Vegan Ricotta Cheese, and hearty Lentil and Vegetable mixture, to make the dish more filling and provide extra plant-protein.

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