Eggplant and Spinach Lasagna

7 reviews, 4 star(s). 71% would make again

Ready in 45 minutes

Try this Eggplant and Spinach Lasagna recipe, or contribute your own.


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



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.

Verified by stevemur
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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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Comment or review

It's easy and yummy. We peeled the eggplant.
Heyyougray 3y ago

I loved it!! Next time I am going to peel the eggplant first.
bbrandenburg10 4y ago

maxthehorse 4y ago

Very good suprise
Fwfd91 6y ago

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