eggplant lasagna

Name: Eggplant Lasagna
Prep time: 30 min
Cook time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 2 can(s) crushed tomato; 1/2 - onion; 3 - garlic cloves; 2 teaspoon(s) italian season; 1 - medium container cottage cheese; 4 cup(s) mozzarella cheese; 1 - large eggplant; - olive oil enough to brush eggplant; 1 box(es) no boil barilla noodles

(1 RATING)

49 Pinches 1 Photo

Chef Tee Coleman

Beverly, PA

Updated on May 23, 2013

I had eggplant and I thought eggplant lasagna!!

Rate

prep time 30 Min

cook time 1 Hr

method Convection Oven

yield 6 or more

Ingredients

2 cans crushed tomato
1/2 - onion
3 - garlic cloves
2 teaspoons italian season
1 - medium container cottage cheese
4 cups mozzarella cheese
1 - large eggplant
- olive oil enough to brush eggplant
1 box no boil barilla noodles

How To Make eggplant lasagna

Step 1

heat oven 350 degrees, slice eggplant thin with or with out skin. spread on cookie sheet, brush with olive oil. Sprinkle with salt and pepper. Bake for 20min. when finished remove from oven.

Step 2

saute onion, garlic in olive oil add your 2 cans of sauce. Season as you like!!
Step 3

use a 9x13 pan or what you want!! layer your lasagna noodles, eggplant and sauce, cottage cheese, mozzarella.Top with additional cheese cover with foil and bake for 60 minutes.When done sit aside and let cool.
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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