Last night for dinner I was craving lots of vegetables and a delicious, home cooked meal. For some reason the idea of an eggplant lasagna popped into my head and after an idea pops into my head, well I have to follow through. (Did you forget, I am in California?! Case in point.) I wanted a really fresh, stocked full of vegetables eggplant lasagna though, not just your ordinary eggplant lasagna, so I did a little research and ended up putting a few twists on a few recipes I found to create the following dish.
Fresh Eggplant Lasagna
A Broccolini + Cheese recipe.
- 1 1/2 pounds eggplant, thinly sliced
- vegetable spray
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 chopped shallot
- 4 cloves garlic
- 16 ounces sliced mushrooms
- 1 bell pepper
- 4 cups spinach
- 9 whole wheat lasagna noodles
- 1 jar (16 ounces) spaghetti sauce
- 1 can (8 ounces) diced tomatoes
- 8 ounces ricotta cheese, fat free
- 6 ounces shredded part skim fresh mozzarella cheese
- Variety of herbs, salt + pepper to taste
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, saute onion, shallot and garlic for about 3 to 4 minutes, stirring occasionally, or until tender. Add bell pepper, mushrooms and spinach; cook, stirring frequently, about 10 minutes or until mushrooms and bell pepper are tender. Cook lasagna noodles in boiling salted water. Combine ricotta and mozzarella cheese. Combine tomato sauce, spices, and diced tomatoes. Into a baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, vegetable mixture, eggplant slices, cheese and sauce. Bake eggplant lasagna at 350° for 30 to 40 minutes or until heated through. Enjoy.
This was the first time I have made this, but it was delicious. As fresh as I wanted, plus lots of veggies, healthy carbs, and low fat cheese. I highly recommend it for a Fall night in.