Noodle-less Eggplant Lasagna

Name: Noodle-less Eggplant Lasagna
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 leave Shredded fresh basil; 2 mediums eggplants, trimmed; 255 grams box frozen chopped spinach, thawed; 473 milliliters marinara sauce; 237 milliliters mozzarella pearls; 79 milliliters grated Parmesan cheese; 473 milliliters ricotta cheese; 1 Dash salt

Need a gluten free and primal main course? Noodle-less Eggplant Lasagna could be an excellent recipe to try. One portion of this dish contains about 15g of protein, 13g of fat, and a total of 218 calories. This recipe serves 8. This recipe is typical of Mediterranean cuisine. Head to the store and pick up basil leaves, mozzarella pearls, parmesan cheese, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Heat oven to 375F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.

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Olive Oil Spray

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Baking Paper

Baking Sheet

Oven

Frying Pan

Cut eggplant into very thin slices using mandolin.

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Eggplant

Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.)

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Salt

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Baking Sheet

Oven

Bake about 6 minutes or until slightly shriveled and almost tender.

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Oven

Remove from oven; set aside to cool. Leave oven on.

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Oven

In medium bowl, mix ricotta and Parmesan cheeses.

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Parmesan

Ricotta Cheese

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Bowl

Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!)

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Spinach

Tea

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Kitchen Towels

Add drained spinach to cheese mixture; mix well.

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Spinach

Cheese

Spread thin layer of marinara sauce in bottom of pie plate.

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Marinara Sauce

Spread

Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate.

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Eggplant

Sauce

Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.

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Mozzarella