This recipe is perfect for vegetarians and meat lovers alike. It’s a really hearty dish that will fill you up and keep you full – perfect for the chilly days of fall. I love eggplant lasagna, but it can be a pain to make! The key to any good eggplant lasagna is using fresh ingredients like garlic, basil, ricotta cheese, and mozzarella cheese. This recipe uses all organic ingredients so not only are they better for your body than regular grocery store veggies but they also taste amazing!
How to make the perfect Eggplant Lasagna:
Eggplant lasagna is a unique dish and if you’re like me, it’s one of your favorites. The taste is rich with the flavors from all the spices that go into it, but somehow still light because there are no heavy sauces to weigh down this recipe. It may not be for everyone since it does have some unusual ingredients, but I believe that they can be found at most grocery stores these days so don’t let them stop you!
- 2 large eggplants
- 1 box of frozen spinach
- 1 10 oz package of fresh sliced mushrooms
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 9 slices of swiss cheese (low fat is fine, it’s what I use)
- 9 slices of provolone cheese
- 1 1/2 cups of part skim mozzarella
- 1/3 cup fresh grated parmesan cheese
- 1 15 oz container of part skim ricotta cheese
- 1 cup of cottage cheese, low fat
- 2 eggs
- 2 tsp of italian seasoning
- salt and pepper to taste
- olive oil
Step by step Cooking Instructions
- Step One: Preheat the oven to 350 degrees
- Step Two: Get a large pot of water boiling and salt it well. Peel the eggplants, cut them in half lengthwise, then place on paper towels until ready for use. Add some olive oil to a skillet over medium heat and add onion, garlic, mushrooms and spinach; cook until tender but not browned. Remove from pan with slotted spoon or spatula and set aside. Turn off stove top heat if need be so vegetables don’t overcook while you get other ingredients together!
- Step Three: Spray an 11×14 baking dish with cooking spray (I like Pam) before adding two layers of cheese as shown below – one layer on the bottom and one layer sprinkled over top of everything.
- Step Four: Add a single layer of eggplant slices, then spread them with sauce (to taste).
- Step Five: Sprinkle mozzarella cheese evenly over top, followed by spinach mixture. Repeat until you run out of ingredients or room in your baking dish…
- Step Six: Bake at 350 degrees for 45 minutes to an hour or just until bubbling starts coming from the sides! If it is browning too much on the edges cover loosely with foil. Let cool before cutting into squares or rectangles
Tips and tricks
- Do not add too much sauce to the eggplant slices. If you do, it will make the lasagna soggy and watery when baked.
- The number of layers in a single dish varies depending on what size baking dish you’re using.
- Use plenty of cheese for binding purposes–mozzarella or ricotta are both good choices because they melt nicely and provide that perfect consistency without being dry.
We hope you enjoyed this recipe for Eggplant Lasagna. While it is not a traditional lasagna, we think that the eggplant slices make for an interesting and delicious dish. In addition, if you are an eggplant lover, why don’t you go with Eggplant pizza?. If you liked this post or want to see more like it, please subscribe below!
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