Eggplant Marinara Lasagna

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Eggplant Marinara Lasagna

 

:: Ingredients ::

 

 

9 uncooked Lasagna noodles

1 medium eggplant

Olive oil flavored cooking spray

2 tsp. basil

2 tbsp. grated parmesan cheese

1 26-oz. jar marinara sauce

1/2 tsp. Italian seasoning

1 15-oz. container ricotta cheese

8 oz. shredded mozzarella cheese

1/4 cup chopped fresh basil for garnish

:: Instructions ::

 

Cook lasagna according to package directions. Drain

lasagna & rinse with cold water. Meanwhile, preheat

broiler. Trim ends and peel eggplant; cut crosswise

into 12 1/4- inch slices. Place on foil-lined baking

sheet; coat well with cooking spray. Broil 4 to 5

inches from heat source 5 minutes or until browned.

 

Turn coat well with cooking spray. Broil 3 minutes.

Remove from broiler; sprinkle with basil and Parmesan

cheese. Return to broiler; broil 1 minute or until

cheese is golden brown. Remove pan from broiler; let

stand 5 minutes. Preheat oven to 375 degrees. Combine

marinara sauce and Italian seasoning.

 

Spread 1/3 of the sauce each in bottom of a 9x13

baking dish. Layer 3 noodles over sauce; top with

half of ricotta cheese. Place eggplant slices over

cheese. Repeat layering with 3 more noodles, 1/3 of

the sauce, remaining ricotta cheese, last 3 lasagna

pieces and remaining sauce. Bake for 40 minutes or

until hot. Remove foil; sprinkle with 1 cup mozzarella

cheese. Return to oven and bake 5 minutes or until

cheese is melted.

 

Let stand 5 minutes; cut in squares. Sprinkle with

fresh basil.

 

 

 

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