Eggplant Lasagna Recipe
Eggplant, Zucchini, and Spinach, Ricotta, Fire Roasted Tomato Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
Slice the eggplant and zucchini into thin rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Sauté Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach and cook until wilted. Season with salt and pepper, then set aside.
- 3
Layer the Ingredients
In a 9x13 inch baking dish, spread a layer of fire roasted tomato sauce. Place a layer of eggplant rounds, followed by a layer of zucchini, half of the ricotta, sautéed spinach, and a sprinkle of mozzarella. Repeat the layers, finishing with eggplant on top.
- 4
Top It Off
Spread the remaining fire roasted tomato sauce over the top layer of eggplant. Sprinkle with remaining mozzarella cheese and a sprinkle of oregano and basil.
- 5
- 6
Serve
Let the lasagna cool for 10 minutes before slicing. Serve warm and enjoy!
