Eggplant Lasagna


No need for pasta when you have fresh eggplants! Roasted and layered, they make a great lasagna alternative!

What you will need

2 large eggplants, sliced 1/4 inch thick

1 can (28 oz) tomato sauce (sauce)

1 tablespoon herbs de provence (sauce)

1 tablespoon dried oregano (sauce)

1 teaspoon red pepper flakes (sauce)

1 teaspoon kosher salt (sauce)

2 tablespoons olive oil (sauce)

1 bunch spinach, blanched (filling)

1 container (15 oz) ricotta (filling)

1/2 lemon juice and zest only (filling)

2 tablespoons fresh mint (filling)

1 lb fresh mozzarella

1/3 cup olive oil (for roasting eggplant)

1/2 cup kosher salt (for pressing eggplant)


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