Eggplant and Spinach Lasagna Ingredients

Eggplant and Spinach Lasagna Ingredients

These pictures are from an earlier batch I made with both red pepper and spinach lasagna noodles, but I thought the pictures of each layer looked kind of cool together:

Putting Together the Eggplant and Spinach Lasanga

Putting Together the Eggplant and Spinach Lasagna

Eggplant and Spinach Lasagna
serves 6-8

6-9 lasagna noodles (however many you need for 3 layers in your pan)
1 lb eggplant
12 oz baby spinach
8 oz part-skim mozzarella, grated
16 oz fat-free cottage cheese
3/8 oz pecorino romano, shaved
28 oz crushed tomatoes*
26 oz stewed tomatoes (or just use another 28 oz crushed tomatoes)*
4 Tbsp minced garlic
2 tsp olive oil
1+1/2 tsp Mexican oregano (divided)
1/2 tsp basil
3/4 tsp salt, divided
ground pepper

* I’ve also made this with ~ 42 oz diced tomatoes and 14.5 oz tomato sauce – it just depends on how chunky you want your tomato sauce.

In a large, wide skillet, sauté the minced garlic in the olive oil over low to medium-low heat for a minute or two. Remove 2 tsp of the garlic and set aside. Add the tomatoes, 1 tsp Mexican oregano, the basil, and 1/2 tsp of salt to the garlic. Stir well, and adjust spices to taste. Cook the sauce over medium-low to medium heat until it thickens, 20-30 minutes. (Turn it down if you need to prevent splattering). Once done, set aside. You can continue with the other steps while it’s cooking – just check it fairly often.

Preheat the oven to 450 degrees. Slice the eggplant into rounds about 1/3 inch thick. Spray a couple of cookie sheets with cooking spray, place the eggplant slices on the sheets, brush lightly with olive oil, and sprinkle with salt. (I actually didn’t brush them with olive oil, and they turned out fine – your choice). Bake about 10 minutes (check at 5 minutes) until lightly browned. Turn the pieces and bake for another 2-5 more minutes. Remove and allow to cool. Once cooled, cut into pieces that are about 2″ in size. Set aside. You’ll want the oven at 350 degrees for the lasagna.

Combine the cottage cheese, shaved pecorino romano, 1/2 tsp Mexican oregano, 1/4 tsp salt, and the 2 tsp of garlic. Set aside.

Steam the spinach (or just put it in the microwave, covered for about two minutes), so that it is wilted, but still bright green. Set aside.

Cook the lasagna noodles as per directions. Drain.

Assemble the lasagna in the following, evenly spread out layers:

  • A thin layer of the tomato sauce
  • A single layer of lasagna noodles
  • 1/3 of the tomato sauce
  • 1/2 of the cottage cheese mixture
  • A little less than 1/2 of the mozzarella
  • The eggplant
  • Another layer of lasagna noodles
  • 1/3 of the tomato sauce
  • The spinach
  • The remaining cottage cheese mixture
  • A little less than 1/2 of the mozzarella
  • Another layer of lasagna noodles
  • The remainder of the tomato sauce
  • The remaining mozzarella

Cover loosely, and bake for 35 minutes at 350 degrees. Uncover the lasagna and bake for another 10 minutes.

Eggplant and Spinach Lasagna

Eggplant and Spinach Lasagna (updated photo – this batch was made entirely with red-pepper noodles)

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