Description
A classic vegetarian comfort food favorite that’s decadent yet healthy.
Ingredients
Units
Scale
- 2 eggplants (about 1 1/2 pounds, sliced lengthwise into 1/4 inch slices)
- Extra virgin olive oil
- Salt (for eggplant slices)
- 1 large egg
- 1 15– oz tub part-skim ricotta cheese
- 2 cups part-skim mozzarella cheese divided (reserve 1/2 cup for top)
- 1/2 cup grated Parmesan cheese divided (reserve 1/4 cup for the top)
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 12 oz frozen spinach (thawed, cooked and fully dried (wring out all the water – strain in strainer))
- 1/4 packed chopped fresh parsley (or 2 TBSP dried)
- 1/2 cup packed chopped fresh basil (or 1/4 cup dried)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups 1 jar prepared pasta sauce of choice (Homemade or store-bought; Rao’s Marinara is my go-to)
Instructions
- Cut off the leafy tops of the eggplants. Peel the eggplants then slice them lengthwise into 1/4 inch slices, lining them up on paper towels. (Remember, these are your “noodles” so you don’t want them too thick). Season the eggplant slices with salt and set aside for 30 minutes while they “sweat” out excess water. This is a super important step because otherwise you’ll have soggy slices.
- Preheat the oven to 400 degrees Fahrenheit.
- Prep the frozen spinach according to the package directions.
- Fully blot the eggplant slices with a paper towel to dry out the excess moisture the salt creates. (This is another really important step so you don’t end up with soggy eggplant.) Arrange the eggplant slices on 2 lightly oiled baking sheets. If you want an easier cleanup, line the baking sheets with parchment. You may have to play a little “Tetris”in order to get as many of the slices on each pan. It’s fine if you can’t fit them all. I average 20 – 25 slices total. Brush (or spray) the top of the eggplant with extra virgin olive oil. Roast in the heated oven 15 minutes or so. *Be mindful that the thinner slices and edges don’t get too burned.
- While the eggplant is roasting, prepare the filling. In a mixing bowl, beat the egg. Add the ricotta, 1 1/2 cups mozzarella, 1/4 cup Parmesan, garlic, oregano, spinach and chopped parsley and basil. Season with a small amount of salt and pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour 1/2 cup of the marinara and spread it out into one layer. Lay in a few eggplant slices as you would lasagna noodles (it’s fine if they overlap a little bit, I usually get 6-8 depending on the sizes). Spread 1 cup of the ricotta filling on top of the slices, then spread 1/2 cup marinara on top. Repeat the process in the same pattern. I typically get 3 layers.
- After you spread the final layer of sauce, follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan to top it off.
- Cover the dish tightly with foil. Bake for 15 to 20 minutes, then carefully uncover the dish and return to the oven. Bake for another 20 minutes until cheese is fully melted and the edges are a golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition
- Calories: 415
