Fast Guide to Producing Perfect Eggplant lasagna with black olive tapenade

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We hope you got benefit from reading it, now let's go back to eggplant lasagna with black olive tapenade recipe. You can have eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you achieve that.

To cook an extraordinary Eggplant lasagna with black olive tapenade, here are the components needed:

1. You need of For olive tepenade:.
2. You need 1 of medium clove garlic.
3. Prepare 100 g of black olives.
4. Take 2 tablespoon of capers.
5. Take 2 tablespoon of fresh parsley.
6. Take 1 tablespoon of fresh lemon juice.
7. Use 2 tablespoon of extra virgin olive oil.
8. Take 1 tablespoon of black pepper (or less if preferred so).
9. You need to taste of Salt.
10. Take of Lasagna:.
11. Take 2 of small eggplants sliced about 1/4" thick.
12. Get 4 tablespoons of olive oil.
13. Get to taste of Salt.
14. Prepare 1 tablespoon of ground black pepper.
15. Use 100-150 grams of marinara sauce.
16. Prepare 400 grams of ricotta cheese.
17. Prepare 3 of large eggs.
18. Prepare 1 cup of grated parmesan cheese.
19. Get 1/2 cup of grated mozzarella cheese.

After readying the components, now you are good to make your tasty Eggplant lasagna with black olive tapenade by following the procedures below:

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.

Recipe : Eggplant lasagna with black olive tapenade

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Simple tips to make Eggplant lasagna with black olive tapenade

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