Noodle Free Eggplant And Spinach Lasagna – a delicious recipe with eggplants, fresh spinach I, ricotta I, fresh basil, tomato paste, shredded cheese mozzarella. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Wash and dry eggplant. Slice eggplant the long way. Sprinkle with salt and leave for a while. The longer the better 20 to 30 minutes is great. Do not rinse.
2
Preheat oven to 425. Roast eggplant for about 10 minutes per side.
3
Mix ricotta with chopped basil and oregano. Reserve about 1/3 for garnish.
4
Spread about 1/3 of the tomato paste in a square dish. Top with eggplant and 1/2 the ricotta mixture. Top with spinach. Add more ricotta. Add another layer of eggplant. Top with remaining tomato paste. Bake at 375 uncovered about 15 minutes.
5
Cover with foil. Cook another 15 minutes.
6
Top with shredded cheese. Cook about 3-5 minutes till cheese melts. Garnish with remaining basil and cook a few more minutes.
304
kcal
Calories
19
g
Fat
13
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggplants small to medium, 2 cups fresh spinach I used baby spinach, 15 ounces ricotta I used part skim, fresh basil about 1/2 cup, and more.
Yes, Noodle Free Eggplant And Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
