Ready in 45 minutes
Try this Eggplant and Spinach Lasagna recipe, or contribute your own.
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.
raghunmani 3y ago
sineadlynn 3y ago
suedzik-davidsz 3y ago
Heyyougray 3y agoIt's easy and yummy. We peeled the eggplant.
bbrandenburg10 4y agoI loved it!! Next time I am going to peel the eggplant first.
maxthehorse 4y agoDelicious
Fwfd91 6y agoVery good suprise