How To Make Vegetarian Eggplant Lasagna Recipe
A delicious and hearty vegetarian take on classic lasagna, featuring layers of tender eggplant, spinach, and creamy ricotta cheese.
Serves:
Ingredients
- 2 large eggplants, sliced thinly
- 1 cup of spinach
- 15 oz of ricotta cheese
- 1/2 cup of grated parmesan cheese
- 1 jar of pasta sauce
- Salt and pepper
- Olive oil
- 9 lasagna noodles
Instructions
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Preheat oven to 375°F.
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Place eggplant slices in a colander and sprinkle with salt. Let sit for 10 minutes, then rinse and pat dry.
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In a mixing bowl, combine ricotta cheese and spinach. Season with salt and pepper to taste.
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Spread a layer of pasta sauce in the bottom of a 9×13 inch baking dish.
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Layer 3 lasagna noodles on top of the sauce.
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Add a layer of eggplant slices.
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Spoon half of the ricotta mixture evenly over the eggplant.
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Sprinkle with parmesan cheese.
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Repeat layers with the remaining ingredients, ending with a layer of pasta sauce and parmesan cheese on top.
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Cover with foil and bake for 30 minutes.
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Remove foil and bake for an additional 15 minutes, or until cheese is melted and bubbly.
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Let cool for 5 minutes before serving.
Nutrition
- Calories : 494kcal
- Total Fat : 28g
- Saturated Fat : 16g
- Cholesterol : 97mg
- Sodium : 1109mg
- Total Carbohydrates : 32g
- Dietary Fiber : 7g
- Sugar : 14g
- Protein : 30g
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