Feasting at Home · by Sylvia Fountaine| Feasting at Home★ 5.0

Eggplant Lasagna Recipe

Name: Eggplant Lasagna Recipe
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
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.)

NUTRITION · PER SERVING105M COOK

CAL 24%·PRO 31%

CARBS 46G38% OF CAL

8G FIBER25G OTHER12G TOTAL SUGAR

FAT 29G55% OF CAL

8G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted eggplant layered with spinach, ricotta, and marinara, topped with mozzarella and arugula pesto. A vegetarian lasagna that is satisfying, healthy, and full of flavor.

mainitaliancasserolegluten freeketolow carbvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 8

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.)
1/4 teaspoon cracked pepper

At a glance

PER SERVING · TIME 105M

CAL 24%·PRO 31%

CARBS 46G38% OF CAL

8G FIBER25G OTHER12G TOTAL SUGAR

FAT 29G55% OF CAL

8G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 1h 15m
Sodium: 1225mg
Total sugar: 12g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1059mg
Calcium: 254mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 1225MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Eggplant Lasagna Recipe

Nutrition & ingredients

Ingredients

At a glance