3-Cheese Eggplant Lasagna

3-Cheese Eggplant Lasagna

15
CandaceHartDC 0

"This recipe is chock full of great vegetables. Measurements of spices vary according to our taste; you should always adjust recipes to your own preferences!"

Ingredients

2 h 25 m servings 285 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 2475 mg
  • 99%

Based on a 2,000 calorie diet

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Directions

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  1. Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.
  2. 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.
  3. Rinse eggplant slices with fresh water and pat dry with paper towels.
  4. Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
  5. 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.
  6. 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.
  7. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
  8. Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.
  9. Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
  10. Spoon cooled spinach and carrot mixture into ricotta mixture and combine.
  11. Preheat oven to 350 degrees F (175 degrees C).
  12. Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
  13. Place half the eggplant slices in a layer on top of tomato sauce.
  14. Spread half the ricotta cheese mixture on top of eggplant layer.
  15. Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
  16. Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.
  17. Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.

Reviews

15
  1. 23 Ratings

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Most helpful

I never had eggplant before but I was plesantly suprised. This recipe is delicious. My fiancé is a vegetarian so I get tired of pasta and this was a great change of pace. I think the only thing...

Most helpful critical

Meh. I made the recipe just as stated. This recipe took forever to make since the sliced eggplant took 5 minutes per side and there were many slices to cook. Prepping the other ingredients also ...

I never had eggplant before but I was plesantly suprised. This recipe is delicious. My fiancé is a vegetarian so I get tired of pasta and this was a great change of pace. I think the only thing...

This was fantastic! My boyfriend and I aren't huge eggplant fans and he loves meat, but this was delish! I ate what was left for lunch the next few days-- it kept getting better! Alot of prep, s...

This recipe was great. My picky three year old loved it!

Great! I just "grilled" the eggplant slices on my george forman with some cooking spray, way faster and less fat.

Meh. I made the recipe just as stated. This recipe took forever to make since the sliced eggplant took 5 minutes per side and there were many slices to cook. Prepping the other ingredients also ...

Smells good, looks good, and pretty easy to make. I browned the slices in the oven to make it faster and pre-prepped my dry ingredients while the eggplant was drying. I also peeled the skin of...

My family that swears they do not like eggplant all loved this and swore I am to never make lasagna with noddles again. They loved the flavor the eggplant provided - and this is from a family o...

I am transitioning over to becoming a vegetarian. I wanted to try something new, and I came across this recipe. My family was kind of spectacle about it, because it contained no meat! The meal...

excellent recipe, just be sure to peel the eggplant before using.