spinach and eggplant "lasagna "
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.
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prep time
10 Min
cook time
50 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 medium eggplants
- 15 ounces can chopped tomatoes
- 1 1/2 teaspoons dried basil, divided
- 1/2 medium onion, minced
- 1 cup parmesan cheese, divided
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups mozzarella, low-fat, shredded
- 1 package spinach, frozen (10 ounce package), thought and squeezed
- 1/2 teaspoon basil and oregano, dried, or to taste
How To Make spinach and eggplant "lasagna "
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Step 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.
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Step 2While the eggplant is cooking, simmer the tomatoes with 1 teaspoon basil and the minced onion on low.
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Step 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.
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Step 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.
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Step 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.
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Step 6Next, top with ricotta mix, the remaining tomato sauce, basil and oregano.
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Step 7The final layer is the remaining 1/2 cup Parmesan and the rest of the mozzarella. Bake uncovered for 30 to 45 minutes.
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Step 8Let cool for 10 minutes before cutting. Serve with a crispy green salad for healthy meal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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