Spinach and Eggplant Lasagna

Spinach and Eggplant Lasagna


  • 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


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.)

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