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
- Preheat oven to 425 degrees. Line large cookie sheet with foil; coat with nonstick cooking spray.
- 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.
- In bowl, mix spinach, ricotta, egg, Parmesan, and ¼ teaspoon black pepper.
- 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.
- 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!