Overall, I’d say this lasagna is just as easy or difficult (easy) to prepare … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Next time I make it I'm going to add shredded chicken. Turned out perfect! Serve with a nice green salad. I used a bit more sauce than the recipe called for, if you don't like your lasagna dry, i would. Top with one-third of the noodles in single layer, half of the spinach mixture, half of the cheese mixture, and half of the eggplant slices, overlapping if necessary; repeat noodle, spinach, cheese and eggplant layers once. Drain; squeeze out moisture. Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture. Remove foil and plastic wrap; add 10 minutes to covered baking time.). Transfer to cold water. In large pot, cook spinach in batches over medium-high heat, with just the water clinging to leaves and turning once, until wilted, about 5 minutes. Add comma separated list of ingredients to exclude from recipe. Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides. Pasta Primavera A Little Sweet Life. Nutrient information is not available for all ingredients. I used a bit more sauce than the recipe called for, if you don't like your lasagna dry, i would. You saved Low Fat Cheesy Spinach and Eggplant Lasagna to your. Uncover and bake until bubbling and cheese is lightly browned, about 30 minutes. I love classic lasagna (and even lasagna soup) as much as the next person, but I'm all for a fun twist on old favorites!And that's the story of this easy eggplant lasagna. (Make-ahead: Let cool for 30 minutes. Delicious. Highly recommend. Bake in 375°F (190°C) oven for 25 minutes. Spoon 1/3 of the remaining tomato sauce over noodles. Spread half of the tomato sauce in 13- x 9-inch (3 L) glass baking dish. pesto, eggplant, basil, ricotta cheese, green bell pepper, roasted garlic and 22 more. Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes. 206 calories; protein 13.7g 27% DV; carbohydrates 23.2g 8% DV; fat 7.6g 12% DV; cholesterol 30.6mg 10% DV; sodium 659.8mg 26% DV. My kids tore it up. asian eggplant, spinach, mushrooms, beef, red bell pepper, onion and 6 more. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Good but totally changed the process. Eggplant & Parmesan Po’ Boy Sandwich Recipe, Spinach Lasagna Rolls with Homemade Sauce Recipe, Butternut Squash & Spinach Vegetarian Lasagna Recipe by PureWow. So yummy! Spread with one-half of the tomato and mushroom mixture, then sprinkle with one-third of the bread crumbs. I also added lots of chopped basil to the spinach mixture for additional flavor. Once you have the ingredients sauted you are ready to start layering in the pan. Chop coarsely. If you do freeze, just extend your oven time to 90 minutes or so. Four layers is your target. It will look nice this way. Refrigerate until cold. I then added italian seasonings to that mixture before adding the tomato sauce because I only had the plain sauce without herbs. Let stand for 10 minutes before serving. Your daily values may be higher or lower depending on your calorie needs. This colourful vegetable lasagna will delight vegetarian guests — and even the most dedicated meat eaters, too — with its rich flavours. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Next add spinach, pepper jack cheese slices and start over. Spread half of the tomato sauce in 13- x 9-inch (3 L) glass baking dish. Eggplant Mushroom Lasagna Recipe - Ingredients for this Eggplant Mushroom Lasagna include olive oil cooking spray, whole eggplant , peeled, cut into 1/4 inch thick lengthwise slices, fresh mushroom slices, medium garlic cloves , minced, fluid ounce low sodium marinara sauce, shredded mozzarella cheese, salt … Your last layer should be Cheese Sauce with grated cheese, parmesan and scallions and then sprinkle with red pepper flakes. Let cool on pans; set aside. Then repeat the layers of eggplant, mushrooms with tomato, bread crumbs and mozzarella and white sauce. Top with remaining noodles and tomato sauce. My kids tore it up. Drop it by teaspoonfuls onto the spinach layer. Peel eggplants; cut lengthwise into 1/4-inch (5 mm) thick slices.