Spinach-Eggplant Lasagna Loaf

Photo of Spinach-Eggplant Lasagna Loaf

Image: Goodhouskeeping.com

Heaven knows I’m always looking for new recipes. I found this recipe in Good Housekeeping while I was in the waiting room at my doctor’s office. Shhh! Don’t tell anyone I ripped it out of the magazine. I try to make my pasta recipes with as many vegetables as possible and decided to add this to my collection of pasta recipes. This spinach-eggplant lasagna loaf is super healthy, super tasty, and makes 4 main-dish servings. I know you will want seconds once you taste it. The lasagna is a doozie of deliciousness.

  • 1 lg. eggplant (1 lb.)
  • Salt and pepper
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
  • 15 oz. part-skim ricotta cheese
  • 1 lg. egg, lightly beaten
  • 1 ½ oz. Parmesan cheese, finely grated (1/2 c.)
  • 1 ½ c. marinara sauce
  • 5 no-boil lasagna noodles
  • 1 c. shredded part-skim mozzarella cheese
  1.  Preheat oven to 425 degrees. Line large cookie sheet with foil; coat with nonstick cooking spray.
  2. Trim eggplant; cut lengthwise into 1/2 –in-thick planks.  Place on cookie sheet; sprinkle with ¼ teaspoon salt and 1/3 teaspoon black pepper.  Roast 12 minutes or until softened and golden.  Cool.
  3. In bowl, mix spinach, ricotta, egg, Parmesan, and ¼ teaspoon black pepper.
  4. Spread ½ cup sauce in 9” by 5” 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 ¼ 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 for 10 minutes.

This recipe is easy and I L.O.V.E. it!

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