Eggplant and Spinach Lasagna

Ready in 45 minutes

Try this Eggplant and Spinach Lasagna recipe, or contribute your own. "Vegetables" and "Italian" are two of the tags cooks chose for Eggplant and Spinach Lasagna.

Top-ranked recipe named "Eggplant and Spinach Lasagna"

4 avg, 7 review(s) 71% would make again

Ingredients

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1 10-oz pk frozen spinach
1 md Eggplant; sliced thinly
1 Egg; or egg white
1 c Lowfat ricotta cheese
1/4 c Feta cheese
2 tb parmesan; Shredded (optional)
16 oz Tomato sauce; (no salt added)
Garlic; basil, pepper

Original recipe makes 1

Servings  

Preparation

Lightly salt sliced eggplant and set aside. In a bowl, mix spinach, ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse eggplant and pat dry. Lay 3 or 4 slices of eggplant in the bottom of the pan (whatever fits). Put about 1 cup of spinach mixture on top and spread out to cover eggplant. Repeat layers, ending with spinach until eggplant and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides.

Sprinkle with parmesan if using it, and bake at 375 for 30-40 minutes, until a knife cuts through easily, indicating that the eggplant is cooked. Let rest about 5 minutes before serving. 4 large or 6 small servings.

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Calories Per Serving: 2464 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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raghunmani 1 year ago
sineadlynn 1 year ago
It's easy and yummy. We peeled the eggplant.
Heyyougray 1 year ago
I loved it!! Next time I am going to peel the eggplant first.
bbrandenburg10 2 years ago
Delicious
maxthehorse 2 years ago
Very good suprise
Fwfd91 4 years ago
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