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.


☆☆☆☆☆ 0 votes

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 "


  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.

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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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