Spinach and Eggplant "Lasagna "

Spinach And Eggplant Lasagna  Recipe

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Cindy McLaughlin


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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10 Min
50 Min


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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

How to Make Spinach and Eggplant "Lasagna "


  • 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.

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About Spinach and Eggplant "Lasagna "

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy

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