eggplant lasagna with tomatoes, onion and ricotta cheese
(1 rating)
No Image
Renny's at it again.
►
(1 rating)
Ingredients For eggplant lasagna with tomatoes, onion and ricotta cheese
-
6 japanese eggplants, sliced, or 1 medium eggplant, cut into quarters and thinly sliced. do not peel
-
1 can stewed tomatoes, undrained,
-
1 can tomato sauce, 8 oz
-
1 onion, chopped
-
3 cloves garlic, minced
-
1/2 t. sweet basil flakes
-
1/2 t. italian herb seasoning
-
1 t. sugar, optional
-
salt and pepper to taste
-
1 pint ricotta cheese
-
2 eggs
-
1/3cup grated parmesan cheese
-
1 t. sweet basil flakes
How To Make eggplant lasagna with tomatoes, onion and ricotta cheese
-
1In Dutch oven casserole, place first 9 ingredients and simmer mixture for about 30 minutes or until eggplant is soft. Meanwhile, beat together ricotta, eggs, Parmesan and sweet basil until blended. In a 9 x 13 inch pan, spread 1/2 the eggplant mixture. Top with ricotta cheese mixture and then remaining eggplant mixture. Sprinkle to with 1 T. grated Parmesan cheese, which is optional. Bake at 350 for about 20 minutes or until cheese layer is set. Cut into squares and serve. Casserole can be baked earlier in the day and heated at serving time. Source: Renny Darling
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Eggplant Lasagna with tomatoes, Onion and Ricotta cheese:
ADVERTISEMENT
ADVERTISEMENT