eggplant lasagna
I made this up and served it to a guest who absolutely loved it. You can make any kinds of adjustments and measurements don't need to be exact.
prep time
30 Min
cook time
45 Min
method
Bake
yield
9 serving(s)
Ingredients
- 2 - eggplants
- 24 ounces pasta sauce
- 1-2 cup mozzarella cheese
- 1/2 cup parmesan cheese
- - olive oil
- 4-6 - no boil lasagna noodles
- 1 - egg
- 16 ounces cottage cheese (or ricotta)
- - salt, pepper, italian spices to taste
How To Make eggplant lasagna
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Step 1Spray 9x9 or approximate size pan with non-stick spray. Peel eggplant and cut into small chunks. I always salt my eggplant to remove the bitterness--just put in colander, sprinkle with salt, rinse off after about 15 min. Saute in olive oil until soft. -
Step 2Mix cottage cheese (or ricotta) with an egg. Cover bottom of pan with pasta sauce (any kind will do). Place two lasagna noodles side by side. Layer with eggplant, cottage or ricotta cheese and sprinkle with mozzarella and parmesan cheeses and sauce. Repeat one or two more layers. Cover entirely with sauce and sprinkle with cheese.
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Step 3Bake for 30-45 minutes.
- 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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