• 4servings
  • 80minutes
  • 515calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large (1-pound) eggplant

  2. Salt

  3. Pepper

  4. 1 package(s) (10-ounce) frozen chopped spinach , thawed and squeezed dry

  5. 15 ounce(s) part-skim ricotta cheese

  6. 1 large egg , lightly beaten

  7. 1 1/2 ounce(s) (1/2 cups) Parmesan cheese , finely grated

  8. 1 1/2 cup(s) marinara sauce

  9. 5 no-boil lasagna noodles

  10. 1 cup(s) part-skim mozzarella cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Line large cookie sheet with foil; coat with nonstick cooking spray.

  2. Trim eggplant; cut lengthwise into 1/2-inch-thick planks. Place on cookie sheet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast 12 minutes or until softened and golden. Cool.

  3. In bowl, mix spinach, ricotta, egg, Parmesan, and 1/4 teaspoon black pepper.

  4. Spread 1/2 cup sauce in 9- by 5-inch loaf pan. Top with layer of noodles, breaking to fit if necessary. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella, and top with half of eggplant, overlapping to fit. Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.

  5. Cover pan with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes or until bubbling and golden brown. Let stand 10 minutes.


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