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Amazing Eggplant Spinach Lasagna: 1 Family Secret

Eggplant Spinach Lasagna
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Enjoy this comforting Eggplant Spinach Lasagna, layered with tender eggplant, fresh spinach, and creamy cheese filling. Sasha brings her intuitive touch to this delicious, hearty dish.

Ingredients

Scale
  • 2 medium eggplants, thinly sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese
  • Lasagna noodles, cooked according to package directions

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Brush eggplant slices lightly with olive oil. Arrange in a single layer on baking sheets and bake for 15 minutes until slightly softened. Set aside.
  3. In a saucepan, heat a drizzle of olive oil over medium heat. Sauté the onion until soft. Add the garlic and cook for one minute more.
  4. Stir in the crushed tomatoes, oregano, and basil. Season with salt and pepper. Simmer for 15 minutes.
  5. In a medium bowl, combine the ricotta cheese, squeezed spinach, and the egg. Mix well and season lightly with salt and pepper. Stir in the 1/4 cup Parmesan cheese.
  6. Spread a thin layer of the tomato sauce in the bottom of the prepared baking dish.
  7. Lay a layer of cooked lasagna noodles over the sauce.
  8. Spread half of the ricotta-spinach mixture over the noodles. Top with one-third of the mozzarella cheese.
  9. Spoon half of the remaining tomato sauce over the cheese. Arrange half of the baked eggplant slices over the sauce.
  10. Repeat the layers: noodles, remaining ricotta mixture, one-third of the mozzarella, remaining sauce, and remaining eggplant.
  11. Top with the final layer of noodles. Sprinkle the remaining mozzarella cheese and extra Parmesan cheese over the top.
  12. Bake for 30 to 35 minutes, or until the cheese is bubbly and lightly browned. Let it rest for 10 minutes before you serve it.

Notes

  • Squeezing all the water out of the thawed spinach is important for a firm lasagna texture.
  • Feel free to add a pinch of red pepper flakes to the sauce if you like a little heat, just like Sasha would!
  • You can substitute fresh spinach for frozen; just wilt it down before mixing with the cheese.

Nutrition

Find it online: https://savorsensations.com/eggplant-spinach-lasagna-recipe/