Hi, I am Jane. Today, I’m gonna show you how to prepare spinach & eggplant lagsana recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Spinach & Eggplant Lagsana Recipe
Spinach & Eggplant Lagsana is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Spinach & Eggplant Lagsana is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have spinach & eggplant lagsana using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spinach & Eggplant Lagsana:
- Prepare 1 Large Eggplant
- Make ready 1 packet Chopped Spinach
- Get 1 Large Egg
- Take 5 No-Boil Lasagna Sheets
- Get 1.5 cup Marinara Sauce
- Get 15 oz. Part-Skim Ricotta Cheese
- Take 1.5 oz. Parmesan Cheese
- Get 1 cup Part-Skim Mozzarella Cheese
- Prepare Salt & Pepper
Instructions to make Spinach & Eggplant Lagsana:
- Preheat oven to 425 degrees F. Line large cookie sheet with foil; coat with nonstick cooking spray.
- Trim eggplant; cut lengthwise into 1/2-inch-thick planks. Place on cookie sheet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast 12 minutes or until softened and golden. Cool.
- In bowl, mix spinach, ricotta, egg, Parmesan, and 1/4 teaspoon black pepper.
- Spread 1/2 cup sauce in 9- by 5-inch loaf pan. Top with layer of noodles, breaking to fit if necessary. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella, and top with half of eggplant, overlapping to fit.
- Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.
- Cover pan with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes or until bubbling and golden brown. Let stand 10 minutes.
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