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Eggplant Lasagna

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT VIEW IN ENGLISH

Lasagna is one of our favorite comfort foods! This recipe uses both traditional noodles and roasted eggplant as noodles to create a satisfying, yet light dish. It is the perfect way to use eggplant which is so plentiful in summer gardens! This recipe is flexible enough that you could add meat or other veggies that you have available.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
3 verengena (large italian)
verengena
3
large italian
2 tsp sal (dividido)
sal
2
tsp
dividido
3 tbsp aceite de olivo (dividido)
aceite de olivo
3
tbsp
dividido
1 cebollas (pequeño)
cebollas
1
pequeño
4 garlic cloves, picado fino
garlic cloves
4
picado fino
4 tazas espinaca, picado grande
espinaca
4
tazas
picado grande
½ tsp pimienta negra (dividido)
pimienta negra
½
tsp
dividido
16 onzas whole milk ricotta
whole milk ricotta
16
onzas
1 huevo (grande)
huevo
1
grande
⅓ taza fresh basil, picado
fresh basil
taza
picado
chopped fresh parsley
¼
taza
¼ tsp moscada
moscada
¼
tsp
3 tazas salsa maronera
salsa maronera
3
tazas
8 no-boil lasagna noodles
no-boil lasagna noodles
8
2 tazas grated Mozzarella cheese
Mozzarella cheese
2
tazas
⅓ taza queso partisano rallado
queso partisano rallado
taza

método

Directions:

  1. Preheat oven to 400 degrees and line 2 rimmed baking sheets with parchment paper.
  2. PREPARE EGGPLANT: trim ends from eggplant and slice into ½ inch slices, lengthwise. Using 1 tsp of salt, lightly sprinkle salt on one side of all slices. Then flip over and salt the other sides. Allow eggplant to “sweat” for 15-20 minutes while the oven is preheating. Blot moisture off both sides with a clean paper towel, then brush each side lightly with olive oil. Roast eggplant slices for 25-35 minutes until golden brown and tender. Reduce oven temperature to 375 degrees.
  3. PREPARE SPINACH FILLING: While eggplant is roasting, sauté onion and garlic in a skillet with 1 tbsp olive oil over medium heat for 5-7 minutes. Add fresh spinach and season with ½ tsp salt & ¼ pepper. Turn off heat and set aside.
  4. CHEESE MIXTURE: In a medium bowl, mix together ricotta, egg, basil, parsley, nutmeg, ½ tsp salt, and ¼ tsp pepper. Set aside.
  5. ASSEMBLE LASAGNA: Prepare a 9x13 baking dish with non-stick spray. Put ¾ cup marinara on the bottom of the pan or just enough to cover. Place a layer of no-boil noodles next and spread another this layer of marinara on top. Add half of the eggplant slices, overlapping if needed. Dot half of the cheese mixture and gently spread. Spoon all the spinach mixture next and spread. Sprinkle half of the mozzarella and half of the parmesan. Add another layer of pasta sheets, spread ¾ cup marinara, remaining eggplant slices, remaining marinara, and spoon dollops of cheese mixture on top. Sprinkle remaining mozzarella and parmesan on top.
  6. BAKE LASAGNA: Cover the baking dish with foil that you have sprayed with non-stick cooking spray to prevent cheese from sticking. Bake in a 375-degree oven for 45-50 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.
comida de infantes:

The long cooking time means plenty of soft veggies for baby to explore. There are interesting herbs and flavors for a new eater as well. If your baby needs a more fine texture, blend a slice of this in the blender with a little extra plain ricotta cheese.

Tiempo de preparacion
30 min
Tiempo de cocinar
60 min
Sirve:
10
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I like it!” —Everly, Age 7
😫😟😐😀😍 “It's good!” —Asher, age 7
😫😟😐😀😍 “She didn't like it” —Vivienne, age 3
😫😟😐😀😍 “Super-duper good in the whole universe!” —Evelyn, age 5
😫😟😐😀😍 “We loved it!” —5 moms in the teaching kitchen