Eggplant and Spinach Lasagna
A delicious, meat-free alternative to traditional lasagna with layers of tender eggplant, vibrant spinach, and creamy ricotta cheese, all wrapped in a flavorful tomato sauce.
Ingredients
- 2 large eggplants sliced lengthwise (1/4-inch thick)
- 16 oz fresh spinach
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 24 oz marinara sauce
- 2 large eggs
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Salt the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
- Brush eggplant slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes until tender. This step prevents the lasagna from becoming watery.
- While the eggplant cooks, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Set aside to cool.
- In a bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, basil, oregano, salt, and pepper. Fold in the cooled spinach mixture.
- Spread 1/2 cup marinara sauce in a 9x13 baking dish. Layer eggplant slices to cover the bottom.
- Spread half the ricotta-spinach mixture over the eggplant, followed by marinara sauce. Repeat layers.
- Top with remaining eggplant, marinara, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until golden and bubbly.