A must have healthy alternative for typical noodle lasagna. This vegetable lasagna has no grains, but is full of flavor. Makes 6 servings.
4 medium sized eggplants
12 oz of spinach
16 oz ricotta cheese
2 oz mozzarella cheese
5-8 cloves of garlic
1 egg
24 oz marinara sauce
cooking spray
salt
pepper
Italian seasoning
Using a mandolin, thinly slice eggplants into about a 1/2 inch thickness. You don’t want them to be too thick, or else you won’t get the desired melty final taste. Cook the individual pieces of eggplant on baking sheets lined with parchment paper and/or sprayed with cooking spray. Bake the eggplant at 425 for 5-8 minutes or until they are browned and the edges are slightly curled.
While the eggplant is cooking, saute the spinach in garlic and season with salt and pepper. Saute until the spinach is wilted, about 5 minutes. Mix the spinach with the 16 oz ricotta and 1 egg.
Assemble the lasagna using a lasagna pan. Start with a thin layer of tomato sauce then add the eggplant followed by the ricotta and then by the sauce. Make as many layers as you would like. It’s okay to double up on eggplant, since the eggplant is so thin.
Finish the assembly of the lasagna with eggplant followed by sauce and then sprinkled with the 2 oz of mozzarella cheese. Season with Italian seasoning.
Cover the lasagna with aluminum foil and then bake at 425 for 35 minutes. Bake for another 15 minutes, uncovered.
—
S U B S C R I B E for more healthy vegetarian recipes!