Garden-Style Lasagna

2 eggplants, sliced into 1/4-inch thick rounds
kosher salt
1/2 cup olive oil
1 large red bell pepper, cut into small dice
1 large green bell pepper, cut into small dice
1/2 pound mushrooms, sliced
salt and pepper
2 containers part skim ricotta cheese, (15-ounces)
1 cup cooked, drained, and chopped spinach (frozen is fine)
3/4 cup grated parmesan cheese
4 cups marinara sauce
10 lasagna noodles, cooked al dente
4 cups shredded mozzarella cheese

Sprinkle eggplant slices with salt; place in a colander. Let sit 1 hour. Wipe off salt and pat dry.

Heat oven to 350°F.

Heat oil in a deep skillet over medium-high heat. Add eggplant and fry until golden on both sides, about 5 minutes. Remove and place on paper towels. Pour off all but 2 tablespoons olive oil . Add peppers and mushrooms. Season with salt and pepper; sauté until soft, about 7 minutes. Remove from pan and set aside. In a bowl, combine ricotta, spinach, and 1/4 cup Parmesan. Mix well and season with salt and pepper. Set aside.

Spread a small amount of marinara in bottom of a 13 x 9-inch baking dish. Arrange 5 noodles over sauce. Top noodles with 1/2 the eggplant, cooked vegetables, marinara, cheese mixture, and shredded mozzarella. Place 5 more noodles on top and repeat layer. Top with remaining Parmesan. Cover with aluminum foil, leaving a space between cheese and foil, and bake for 30 minutes. Uncover and bake 15 more minutes, or until lightly browned. Let lasagna sit 10 minutes.



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