3-CHEESE EGGPLANT LASAGNA

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3-Cheese Eggplant Lasagna image

This recipe is chock full of great vegetables. Measurements of spices vary according to our taste; you should always adjust recipes to your own preferences!

Provided by Candace Hart

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 22

2 eggplants, sliced lengthwise into 1/4-inch thick slices
2 tablespoons salt
2 tablespoons canola oil
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
salt and ground black pepper to taste
1 teaspoon olive oil
1 onion, diced
1 cup frozen chopped spinach
1 cup shredded carrot
1 (15 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Romano cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
1 cup shredded mozzarella cheese

Steps:

  • Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.
  • Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.
  • Rinse eggplant slices with fresh water and pat dry with paper towels.
  • Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
  • 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.
  • 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.
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
  • Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.
  • Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
  • Spoon cooled spinach and carrot mixture into ricotta mixture and combine.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
  • Place half the eggplant slices in a layer on top of tomato sauce.
  • Spread half the ricotta cheese mixture on top of eggplant layer.
  • Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
  • Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.
  • Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 20.8 g, Cholesterol 79.8 mg, Fat 16 g, Fiber 4.5 g, Protein 17.3 g, SaturatedFat 6.3 g, Sodium 2475.1 mg, Sugar 5.5 g

Ebuka Ejindu
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I wish I could give this recipe zero stars. It was the worst lasagna I've ever had.


Jacinta Lidoro
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This recipe is a fail. Don't waste your time.


Elkanah Nyauma
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I'm not sure what went wrong, but my lasagna turned out terrible. It was dry and tasteless.


MA HIN
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Overall, I was disappointed with this lasagna. I would not recommend it.


Namukose Juliet
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This lasagna was a bit too time-consuming to make. I would recommend using a simpler recipe next time.


Antoinette Norris
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The eggplant in this lasagna was not cooked thoroughly. I would recommend cooking it for a longer period of time next time.


Mavia Luqman
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I found this lasagna to be a bit bland. I would recommend adding more herbs and spices next time.


Scott Wright
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This lasagna was a bit too cheesy for my taste. I would recommend using less cheese next time.


Tyneshia Stephenson
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I've made this lasagna several times and it's always a hit. It's a great way to use up leftover eggplant.


amadi austin
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This is my new favorite lasagna recipe! It's so easy to make and it's always a hit with my family and friends.


umesh kanu
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I made this lasagna for a party and it was a huge success! Everyone loved it.


Ellen Jackson
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This lasagna was delicious! The eggplant was a great addition and I loved the combination of cheeses. I would definitely recommend this recipe.


lara cvetanovska
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I'm not a big fan of eggplant, but I decided to try this recipe anyway. I was pleasantly surprised! The eggplant was cooked perfectly and the lasagna was very flavorful. I'll definitely be making this again.


Isabelle O'Reilly
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This recipe was easy to follow and the lasagna turned out great! I loved the crispy eggplant and the gooey cheese. Will definitely make this again.


Nelson Nyoni
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I made this lasagna last night and it was a hit with my family! The eggplant was a great substitute for pasta, and the lasagna was packed with flavor. I will definitely be making this again.


Gurkirat Singh
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This 3-cheese eggplant lasagna was an absolute delight! The combination of eggplant, cheese, and sauce was perfect, and the lasagna was cooked to perfection. I highly recommend this recipe to anyone looking for a delicious and satisfying vegetarian l