Eggplant Lasagna Recipe

Name: Eggplant Lasagna Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 3 large eggplants (about 3 lbs); 1 teaspoon salt; 2 tablespoons olive oil, spray olive oil or ghee; ———-; 1 tablespoon olive oil; one onion, diced; 4-8 garlic cloves, rough chopped; 6 ounces baby spinach, about 2 extra-large handfuls; Salt and pepper to taste ( 1/4 teaspoon each); ¼ teaspoon red pepper flakes (optional); ——; 16-ounce tub of whole milk ricotta (or sub tofu ricotta); 1 large egg; 1/4 cup chopped basil; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 1/4 teaspoon pepper; 24-ounce jar marinara sauce, about 3 cups; 8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles) Feel free to use regular lasagna noodles that have been cooked to al dente; 1- 1 1/2 cups grated mozzarella (or meltable vegan cheese); 1/4- 1/3 cup pecorino (or parm, but I like pecorino better here); 1/4-1/2 teaspoon chili flakes (optional); 1 large garlic clove; 1/4 cup toasted almonds, pinenuts or smoked almonds; 1/2 cup packed basil leaves; 1 cup packed arugula; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1/3–1/2 cup light flavored olive oil (make sure oil is not bitter); 1/4 teaspoon salt (if your almonds are heavily salted, use salt to taste.)

Instructions

Prep:30minCook:1h 15min

Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable.

Eggplant Lasagna Recipe

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Ingredients

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