Eggplant Lasagna (version VI)

1/4 cup olive oil
1 medium eggplant
1/2 cup chopped onion
2 cloves garlic, minced
30 ounces spaghetti sauce
3 cups ricotta cheese
8 ounces mozzarella cheese, shredded and divided
3/4 cup grated parmesan cheese, divided
9 lasagna noodles, cooked, drained

Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 minutes or until eggplant is very tender. Stir in spaghetti sauce.

Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese.

Layer 3 lasagna noodles, 1/3 cheese mixture and 1/3 sauce in 13x9-inch baking dish, repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and 1/4 cup parmesan cheese.

Bake at 350°F for 40 to 45 minutes or until thoroughly heated. Let stand 10 minutes before serving.

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