Spinach and Eggplant "Lasagna "
This really is a meal in itself, and is so tasty you'll never miss the meat or the noodles. Ideal Lent or Meatless Mondays.
Featured Pinch Tips Video
- 2 medium
- 15 oz
- can chopped tomatoes
- 1 1/2 tsp
- dried basil, divided
- 1/2 medium
- onion, minced
- 1 c
- parmesan cheese, divided
- 15 oz
- ricotta cheese
- 1 large
- 2 c
- mozzarella, low-fat, shredded
- 1 pkg
- spinach, frozen (10 ounce package), thought and squeezed
- 1/2 tsp
- basil and oregano, dried, or to taste
1Preheat oven to 350°F. Slice the eggplant lengthwise approximately 1/4 inch thick and broil on a greased tray until brown on one side.
2While the eggplant is cooking, simmer the tomatoes with 1 teaspoon basil and the minced onion on low.
3In a roomy bowl, mix together 1/2 cup Parmesan cheese, the ricotta, egg and 1/2 teaspoon basil. Roughly divide mixture into 3 parts.
4Assemble lasagna in a 9" x 13" pan starting with 1/4 of the tomato sauce, then 1/3 of the eggplant and 1/3 of the ricotta mixture.
5Repeat this for the next layer. Use the rest of the eggplant, and all the spinach and one third of the mozzarella as the next layer.
6Next, top with ricotta mix, the remaining tomato sauce, basil and oregano.
7The final layer is the remaining 1/2 cup Parmesan and the rest of the mozzarella. Bake uncovered for 30 to 45 minutes.
8Let cool for 10 minutes before cutting. Serve with a crispy green salad for healthy meal.