Eggplant Lasagna

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This can be made with eggplants substituting for the noodles, or by using both eggplant and pasta. Mushrooms and spinach can be substituted or added for any of the above.

Preparation time: 60ish min
Cooking time: 45ish min

Difficulty: Medium - experience needed
Serves: 8ish

Dietary guidance: v n 

Tags: main ยท


large can whole tomatoes
1/2 C olive oil, extra virgin
salt, pepper
something sweet like sugar, honey, agave, whatever

1 container of ricotta
an egg or two
1/2-2 bags of mozzarella
1/2bag of parmesan

2 med eggplant
lasagna noodles
frozen spinach


Make it early, let it simmer.

Chop the onion, saute it on med-low in olive oil
Add whole tomatoes, let it simmer for a while
Add basil, let it simmer.
Puree the whole thing (immersion blenders are AMAZING)
Add the salt, pepper, wine to taste, a touch of sugar/honey/agave/anything sweet to back off the sour

Puree ricotta, 1 bag of mozzarella, 1/2 bag parmesan, an egg or two
Cook the spinach and blend it in if you want. MAKE SURE TO WRING OUT ALL WATER BEFORE ADDING.

Boil the lasagna noodles if you want them. LEAVE THEM UNDERCOOKED.
Broil the eggplant if you want it:
-Peel, cut into 1/4 in slices
-OPTION: salt and leave for a couple hours, then rinse and pat dry. This is supposed to improve the texture, I don't know if it makes a difference, but most recipes will tell you to do this.
-Spray with pam, broil until softened and browned.
Sautee mushrooms over med heat in butter or olive oil. Add salt and pepper, wine.

Start with marinara
Then add mushrooms if you want them.
Then add eggplant/pasta if you want them.
Then add cheese filling.
Repeat until you run out.
End with marinara, sprinkle the rest of the cheese on top, cook at 350 until hot and bubbly.


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