Lasagna with Eggplant
Servings
4Serving size
1/4 lasagnaThis recipe can be multiplied using multiple pans. Makes great leftovers and freezes well.
Ingredients
| 1 lb. Eggplant, raw (thinly sliced lengthwise) |
| 1 spray Spray olive oil |
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 1 15-ounce can No salt added diced tomatoes |
| 1 1/2 tsp., leaves Dried basil |
| 1 1/4 tsp., leaves Dried oregano |
| 1/2 tsp. Dried rosemary |
| 1/2 tsp., leaves Dried thyme |
| 1/2 tsp. Dried marjoram |
| 3 cups No salt added vegetable stock |
| 8 ounce Whole Wheat Lasagna (or gluten-free lasagna noodles)(uncooked) |
| 4 ounce Cheese, mozzarella, low moisture, part-skim, shredded |
| 4 ounce Provolone cheese |
Instructions
Place the sliced eggplant on a large baking sheet and spray lightly with olive oil.
Roast for 20 minutes. Turn the eggplant at least once.
Remove and stack the eggplant slices and set aside.
Place the olive oil in a large skillet over medium high heat.
When hot add the garlic and onions and cook, stirring frequently, for about 5 minutes.
Add the tomatoes, basil, oregano, rosemary, thyme, marjoram, salt, pepper and vegetable stock.
Stir and simmer on medium high heat for 30 minutes. Stir occasionally while the sauce is cooking.
While the sauce is cooking, line an square 9 inch Pyrex dish with foil.
When the sauce is thickened remove from the heat.
Preheat the oven to 325°F.
While the sauce is simmering line a 9 inch square Pyrex dish with foil.
Place a layer of lasagna noodles in the bottom of the Pyrex dish.
Layer 1/3 of eggplant slices on top of the noodles.
Pour 1/3 of the tomato sauce over the noodles, spreading evenly.
Place a second layer of lasagna noodles on top of the tomato sauce.
Layer 1/3 of eggplant slices on top of the noodles.
Pour 1/3 of the tomato sauce over the noodles, spreading evenly.
Spread the mozzarella on top of the layer of tomato sauce.
Place a third layer of lasagna noodles on top of the tomato sauce.
Layer 1/3 of eggplant slices on top of the noodles.
Pour 1/3 of the tomato sauce over the noodles, spreading evenly.
Cover the lasagna with aluminum foil and place in the oven.
Bake for 60 minutes.
Remove the lasagna from the oven, uncover, and add the sliced provolone on top of the lasagna.
Return the uncovered lasagna to the oven and bake for another 10-15 minutes or until the cheese is melted.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a big portion of lasagna that is rich and cheesy. The best part is that the recipe is so simple and takes about 30 minutes prep time. The hardest part of this is mincing the garlic or maybe lining the pan with foil (you’ll be happy you did because clean up is so much easier).