This is a great recipe for lasagna and there aren't any pasta sheets needed!
Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish or rack with paper towels between each layer.
Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.
Rinse eggplant slices with fresh water and pat dry with paper towels.
Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.
Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.
Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.
Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
Spoon cooled spinach and carrot mixture into ricotta mixture and combine.
Preheat oven to 350 degrees F (175 degrees C).
Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
Place half the eggplant slices in a layer on top of tomato sauce.
Spread half the ricotta cheese mixture on top of eggplant layer.
Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.
Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.
You can use a store bought tomato sauce in this recipe. Just be sure to review the recipe and remove those items from the ingredients that would normally be used in the sauce making portion.
Also, the first time I made this, I barely had enough eggplant to make two layers, so you may want to be sure to get two large eggplants.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (474g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 410 | ||
Calories from Fat: 209 (51%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 23.3g | 31 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 317.8mg | 98 % | |
Sodium 3261.4mg | 112 % | |
Potassium 1178.4mg | 31 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 18.6g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 410
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.