Eggplant Lasagna (version VI)
1/4 cup olive oil
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.
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
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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