Real Recipes From Real Home Cooks ®

spinach and eggplant "lasagna "

Recipe by
Cindy McLaughlin
Fernandina Beach, FL

Contributed by: Judy Constant 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.

yield 6 serving(s)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For spinach and eggplant "lasagna "

  • 2 md
    eggplants
  • 15 oz
    can chopped tomatoes
  • 1 1/2 tsp
    dried basil, divided
  • 1/2 md
    onion, minced
  • 1 c
    parmesan cheese, divided
  • 15 oz
    ricotta cheese
  • 1 lg
    egg
  • 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

How To Make spinach and eggplant "lasagna "

  • 1
    Preheat oven to 350°F. Slice the eggplant lengthwise approximately 1/4 inch thick and broil on a greased tray until brown on one side.
  • 2
    While the eggplant is cooking, simmer the tomatoes with 1 teaspoon basil and the minced onion on low.
  • 3
    In a roomy bowl, mix together 1/2 cup Parmesan cheese, the ricotta, egg and 1/2 teaspoon basil. Roughly divide mixture into 3 parts.
  • 4
    Assemble 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.
  • 5
    Repeat 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.
  • 6
    Next, top with ricotta mix, the remaining tomato sauce, basil and oregano.
  • 7
    The final layer is the remaining 1/2 cup Parmesan and the rest of the mozzarella. Bake uncovered for 30 to 45 minutes.
  • 8
    Let cool for 10 minutes before cutting. Serve with a crispy green salad for healthy meal.

Categories & Tags for Spinach and Eggplant "Lasagna ":

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