Spinach & Eggplant Lagsana

Name: Spinach & Eggplant Lagsana
Yield: 4 servings
Cuisine: American
Ingredients: 1 Large Eggplant; 1 packet Chopped Spinach; 1 Large Egg; 5 No-Boil Lasagna Sheets; 1.5 cup Marinara Sauce; 15 oz. Part-Skim Ricotta Cheese; 1.5 oz. Parmesan Cheese; 1 cup Part-Skim Mozzarella Cheese; Salt & Pepper

fs422 @cook_5327500

Ithaca

Softer lagsana sheets if boiled first

fs422 @cook_5327500

Ithaca

Softer lagsana sheets if boiled first

Saved

Ingredients

1h20

4 servings

1Large Eggplant
1 packetChopped Spinach
1Large Egg
5No-Boil Lasagna Sheets
1.5 cupMarinara Sauce
15 oz.Part-Skim Ricotta Cheese
1.5 oz.Parmesan Cheese
1 cupPart-Skim Mozzarella Cheese
Salt & Pepper

Saved

Steps

1h20

1

Preheat oven to 425 degrees F. Line large cookie sheet with foil; coat with nonstick cooking spray.
2

Trim eggplant; cut lengthwise into 1/2-inch-thick planks. Place on cookie sheet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast 12 minutes or until softened and golden. Cool.
3

In bowl, mix spinach, ricotta, egg, Parmesan, and 1/4 teaspoon black pepper.
4

Spread 1/2 cup sauce in 9- by 5-inch loaf pan. Top with layer of noodles, breaking to fit if necessary. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella, and top with half of eggplant, overlapping to fit.
5

Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.
6

Cover pan with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes or until bubbling and golden brown. Let stand 10 minutes.