Name: Roasted Eggplant Lasagna
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Eggplant, peeled and cut into 1/4-inch slices - 1 large; Salt to taste - 1 large; Olive oil, or as needed - 2 tablespoons; Ricotta cheese - 1 (16 ounce) container; Shredded Italian cheese blend - 2 cups; Egg - 1; Garlic, minced - 2 cloves; Fresh oregano, chopped - 2 sprigs; Fresh thyme, chopped - 3 sprigs; Fresh black pepper - 10 grinds; Tomato sauce - 2 ½ cups; Frozen chopped spinach, thawed and drained - 1 (10 ounce) package; Part-skim mozzarella cheese - 6 slices

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Eggplant Lasagna

1. Eggplant, peeled and cut into 1/4-inch slices - 1 large

2. Salt to taste - 1 large

3. Olive oil, or as needed - 2 tablespoons

4. Ricotta cheese - 1 (16 ounce) container

5. Shredded Italian cheese blend - 2 cups

6. Egg - 1

7. Garlic, minced - 2 cloves

8. Fresh oregano, chopped - 2 sprigs

9. Fresh thyme, chopped - 3 sprigs

10. Fresh black pepper - 10 grinds

11. Tomato sauce - 2 ½ cups

12. Frozen chopped spinach, thawed and drained - 1 (10 ounce) package

13. Part-skim mozzarella cheese - 6 slices

How to cook deliciously - Roasted Eggplant Lasagna

1. Stage

Preheat oven to 450 degrees F (230 degrees C).

2. Stage

Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.

3. Stage

Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).

4. Stage

Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.

5. Stage

Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.

6. Stage

Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.