2 eggplants, sliced into 1/4-inch thick rounds
Sprinkle eggplant slices with salt; place in a colander. Let sit 1 hour. Wipe off salt and pat dry.
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
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.
Click Here to Comment on This Recipe