3-Cheese Eggplant Lasagna

Name: 3-Cheese Eggplant Lasagna
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams crushed tomatoes; 2 Tbsps canola oil; 237 milliliters shredded carrot; 1 teaspoon dried basil; 2 eggplants, sliced lengthwise into 1/4-inch thick slices; 2 eggs; 237 milliliters frozen chopped spinach; 1 teaspoon garlic powder; 8 servings salt and ground black pepper to taste; 1 teaspoon olive oil; 1 onion, diced; 1 teaspoon onion powder; 1 teaspoon dried oregano; 425 grams ricotta cheese; 118 milliliters freshly grated Romano cheese; 1 teaspoons salt; 237 milliliters shredded mozzarella cheese; 170 grams tomato paste

The recipe 3-Cheese Eggplant Lasagn It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up onion, salt and ground pepper, olive oil, and a few other things to make it today.

Instructions

Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Paper Towels

Baking Pan

Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans.

Ingredients you will need

Eggplant

Equipment you will use

Baking Pan

Let sit for at least an hour or until the paper towels are visibly moist.

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Paper Towels

Rinse eggplant slices with fresh water and pat dry with paper towels.

Ingredients you will need

Eggplant

Water

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Paper Towels

Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.

Ingredients you will need

Eggplant

Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.

Ingredients you will need

Crushed Tomatoes

Garlic Powder

Black Pepper

Onion Powder

Tomato Paste

Olive Oil

Oregano

Basil

Sauce

Salt

Equipment you will use

Bowl

Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.

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Olive Oil

Onion

Equipment you will use

Frying Pan

Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.

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Frozen Spinach

Carrot

Onion

Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.

Ingredients you will need

Ricotta Cheese

Garlic Powder

Romano Cheese

Onion Powder

Egg

Salt

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Bowl

Spoon cooled spinach and carrot mixture into ricotta mixture and combine.

Ingredients you will need

Ricotta Cheese

Spinach

Carrot

Preheat oven to 350 degrees F (175 degrees C).

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Oven

Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.

Ingredients you will need

Tomato Sauce

Equipment you will use

Baking Pan

Place half the eggplant slices in a layer on top of tomato sauce.

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Tomato Sauce

Eggplant

Spread half the ricotta cheese mixture on top of eggplant layer.

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Ricotta Cheese

Eggplant

Spread

Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.

Ingredients you will need

Tomato Sauce

Eggplant

Ricotta Cheese

Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.

Ingredients you will need

Mozzarella

Tomato Sauce

Spread

Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned.

Ingredients you will need

Mozzarella

Equipment you will use

Oven

Let sit for 10 minutes before serving.

Equipment

Ingredients

Servings:

794grams

crushed tomatoes 2Tbsps

canola oil 237milliliters

shredded carrot 1teaspoon

dried basil 2

eggplants, sliced lengthwise into 1/4-inch thick slices 2

eggs 237milliliters

frozen chopped spinach 1teaspoon

garlic powder 8servings

salt and ground black pepper to taste 1teaspoon

olive oil 1

onion, diced 1teaspoon

onion powder 1teaspoon

dried oregano 425grams

ricotta cheese 118milliliters

freshly grated Romano cheese 1teaspoons

salt 237milliliters

shredded mozzarella cheese 170grams

tomato paste

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Il Molino di Grace Solosangiovese Chianti Classico. It has 4.2 out of 5 stars and a bottle costs about 22 dollars.