In an attempt to add more veggies in our diet and less processed and high fat foods, I came across a delicious Eggplant Lasagna recipe that I am delighted to share. It even won the approval of my husband, parents, and 18- month old daughter. Here it is...
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 medium eggplant, diced
- 2 10 ounce packages frozen chopped spinach, defrosted
- 1 64 ounce jar pre-made tomato sauce
- 1 pound lasagna noodles
Preparation:Preheat the oven to 375 degrees. Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.