Eggplant and Spinach Lasagna with Italian Sausage
A family favorite without the guilt! This eggplant is a great substitution for noodles and provides a great framework for the whole dish!
Equipment
- Baking Dish
- Sharp Knife mandoline optional
- Skillet
- Mixing bowl
- Baking sheet
Ingredients
- 2-3 medium Eggplants
- 1 cup Frozen Spinach
- 2/3 cup Ricotta Cheese
- 2/3 cup Cottage Cheese
- 1 large Egg
- 1 cup Shredded Mozzarella
- 1/2 cup Shredded Parmesan
- 1 jar Pasta Sauce
- 1 tbsp Italian Seasoning go crazy if you have fresh herbs around!!
- 1/2 medium Onion
- 4 cloves Garlic
- 1 tbsp Olive Oil
- 1 pound Italian Sausage I like hot Italian sausage
- Salt and Pepper to taste
Instructions
- Thinly slice eggplant horizontally either with a sharp knife or a kitchen mandoline. Lie flat on a baking sheet and pat dry with a paper towel, sprinkling with a little salt on each side.Option here to put in the oven for a few minutes to further remove moisture.
- Preheat oven to 350. In mixing bowl, combine ricotta, cottage cheese, egg, Italian seasoning, and frozen spinach, stirring well. Set aside to give spinach some time to loosen up.
- In skillet, heat oil and add chopped onions and minced garlic. Sauté briefly before adding Italian Sausage, browning until cooked through. Turn heat off and pour in the pasta sauce, mixing well.
- Taking the baking dish, start with a light layer of the meat sauce to buffer the eggplant. Continue with layering meat sauce, cheese and spinach mixture, mozzerella and parmesan cheese, and eggplant.
- Top the lasagna with a final layer of cheeses and bake for about 30 minutes, or until bubbly and the cheese starts to brown.
- Remove and give a few minutes to set before serving. Enjoy!