Spinach and Eggplant Lasagna

Spinach and Eggplant Lasagna

Ingredients

  • 1 T. olive oil
  • 1 clove garlic, minced
  • 1 medium eggplant, diced
  • 20 ounces spinach, frozen, defrosted
  • 8 cups tomato sauce
  • 1 pound lasagna noodles

Instructions

Preheat the oven to 375 degrees. Heat the olive oil in a medium frying pan over medium heat. Saute the garlic for 2 minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes. Cover the bottom of a 9 X 12-inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thin layer of sauce, then add the spinach and another thin layer of sauce. Add the remaining noodles and sauce. Cover tightly with foil and bake for 45 to 50 minutes. Noodles are done when they can be pierced with a fork. (This was meant to be a vegan lasagna, but I always put cheese on the top too.)

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Lasagna"



Close Window