Eggplant Lasagna (version V)

(2 votes)

1 pound lasagna noodles
1 cup ricotta cheese
1 pound mozzarella cheese, sliced or shredded
1 cup grated parmesan cheese
2 eggs
1/4 cup chopped parsley or spinach
1 eggplant
1 large or 2 small zucchini
1 onion chopped
3 cups marinara sauce, or other tomato sauce

1. Boil lasagna noodles according to directions, but slightly underdone, OR use new lasagna noodles that require no cooking. Drain and set aside

2. In a processor or mixer combine ricotta, eggs parsley, and parmesan until blended. Do not over mix

3. Slice eggplant and zucchini in 1/2 inch slices. Sauté onion in a large pan in about 1 tablespoons olive oil . Add eggplant and zucchini and sauté briefly until limp. Season with salt and pepper. Vegetables must hold their shape.

4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread 1/2 cup of sauce on the bottom of pan. If noodles are cooked, start by covering the bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over the noodles. Lay 1/3 of the vegetables on top. Slice mozzarella and place 1/3 over the vegetables. Pour 1 cup of sauce over all. Repeat layering 2 more times. Try to end with a layer of noodles. Cover with sauce . Bake in 350 degree oven for 45 minutes. Can be microwaved. Cover with saran wrap and cook on high about 20 minutes. Custard (cheese and eggs) should be set.

Notes : can be made with broccoli, sliced portobello mushrooms or any other vegetable that will hold its shape.



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