Lasagna With Eggplant And Noodles Best Cooking Oils: Eggplant Lasagna Without Noodles

When it comes to delicious, healthy meals, there's no better option than lasagna. But if you're trying to cut back on starches or gluten, traditional lasagna noodles may not be the best option for you. That's why I'm excited to share this recipe for spinach and eggplant "no-noodle" lasagna with you! It's a flavorful, nutritious twist on the classic dish that will leave you feeling satisfied and energized. To start off, you'll need to preheat your oven to 375°F. Then, in a large skillet over medium-high heat, cook 1 chopped onion and 3 minced garlic cloves until the onion is translucent. Add in 1 diced eggplant and cook for another 5-7 minutes, or until the eggplant begins to soften. Next, stir in 2 cups of chopped fresh spinach and cook until it wilts, about 3 minutes. In a separate bowl, mix together 2 cups of ricotta cheese, 1 beaten egg, and 1/4 cup of grated Parmesan cheese. Set aside. Now it's time to assemble your lasagna! Begin by spreading a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Then, layer on one-third of the eggplant and spinach mixture. Spread half of the ricotta mixture over the top of the veggies, then sprinkle with 1 cup of shredded mozzarella cheese. Repeat these layers once more, then top with a final layer of eggplant and spinach. Pour the remaining tomato sauce over the top of the lasagna and sprinkle with another cup of mozzarella cheese. Cover the dish with foil and bake for 35-40 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. When the lasagna is done, let it cool for a few minutes before slicing and serving. The combination of tender eggplant, savory spinach, and creamy cheese is absolutely irresistible. No one will even miss the noodles! Now, if you're like me, you'll also want to have a visual guide to go along with the recipe. So, enjoy this mouth-watering photo of our spinach and eggplant no-noodle lasagna:

Ingredients:

• 1 onion, chopped
• 3 garlic cloves, minced
• 1 eggplant, diced
• 2 cups chopped fresh spinach
• 2 cups ricotta cheese
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 jar tomato sauce (24 oz)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet over medium-high heat, cook onion and garlic until onion is translucent.
3. Add eggplant and cook for 5-7 minutes or until eggplant begins to soften.
4. Stir in chopped spinach and cook until wilted, about 3 minutes.
5. In a separate bowl, mix together ricotta cheese, beaten egg, and grated Parmesan cheese. Set aside.
6. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
7. Layer on one-third of the eggplant and spinach mixture.
8. Spread half of the ricotta mixture over the top of the veggies.
9. Sprinkle with 1 cup of shredded mozzarella cheese.
10. Repeat layers once more.
11. Top with a final layer of eggplant and spinach.
12. Pour remaining tomato sauce over the top.
13. Sprinkle with another cup of mozzarella cheese.
14. Cover dish with foil and bake for 35-40 minutes.
15. Remove foil and bake for an additional 5-10 minutes or until cheese is melted and bubbly.
16. Let cool for a few minutes before slicing and serving.

I hope you enjoy making and savoring this delicious lasagna as much as I did! Let me know if you find any other great twists on classic recipes that you can't get enough of.

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