Eggplant and Spinach Lasagna

[Guest guest]

Eggplant and Spinach Lasagna

 

2 large eggplants, about 2 1/2 lbs.

1 tsp. salt

12 lasagna noodles

3 tbsps. extra-virgin olive oil

3 10 oz. bags spinach

1/2 cup lightly toasted pine nuts, optional

3 eggs, lightly beaten

3 cups extra-smooth ricotta cheese

3 cups shredded mozzarella cheese

1 1/2 cups grated Romano or Parmesan cheese

1/2 tsp. each pepper and nutmeg

 

Tomato Sauce:

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/4 tsp. hot pepper flakes

1 28 oz. can plum tomatoes

2 tsps. dried oregano

 

Peel eggplants; cut lengthwise into 1/4-inch thick slices. Sprinkle both sides

of eggplant slices with salt. Layer in colander; let stand for 30 minutes.

Tomato Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion,

garlic and hot pepper flakes until onion is softened, about 2 minutes. Add

tomatoes and oregano, breaking up tomatoes with spoon; bring to boil. Reduce

heat and simmer until sauce is slightly thickened, about 20 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles until almost

tender, 6 to 8 minutes. Transfer to cold water. Drain and arrange in single

layer between damp towels.

Press eggplant slices firmly to remove liquid. Transfer to paper towels; let

dry. Brush with 2 tbsps. of the oil; place in single layer on greased foil-lined

baking sheets. Bake in 450 degree oven until lightly browned, 20 to 25 minutes.

Let cool on pans; set aside.

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. Drain;

squeeze out moisture. Chop coarsely. In bowl, mix spinach with remaining oil,

and pine nuts (if using); set aside.

In bowl, mix together eggs, ricotta, 2 cups of the mozzarella, 1 1/4 cups of the

Romano cheese, pepper and nutmeg. Set aside.

Spread half of the tomato sauce in 13 x 9-inch glass baking dish. 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. Top with remaining

noodles and tomato sauce. Sprinkle with remaining mozzarella and Romano cheeses.

Cover loosely with foil. Bake in 375 degree oven for 25 minutes. Uncover and

bake until bubbling and cheese is lightly browned, about 30 minutes. Let stand

for 10 minutes before serving.

Serves 8.

 

 

 

 

 

 

[Guest guest]

This is so funny, I was just thinking this morning that I need a good recipe for

a vegetable lasagna.  Thanks!

 

 

 

 

 

Eggplant and Spinach Lasagna

 

2 large eggplants, about 2 1/2 lbs.

1 tsp. salt

12 lasagna noodles

3 tbsps. extra-virgin olive oil

3 10 oz. bags spinach

1/2 cup lightly toasted pine nuts, optional

3 eggs, lightly beaten

3 cups extra-smooth ricotta cheese

3 cups shredded mozzarella cheese

1 1/2 cups grated Romano or Parmesan cheese

1/2 tsp. each pepper and nutmeg

 

Tomato Sauce:

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/4 tsp. hot pepper flakes

1 28 oz. can plum tomatoes

2 tsps. dried oregano

 

Peel eggplants; cut lengthwise into 1/4-inch thick slices. Sprinkle both sides

of eggplant slices with salt. Layer in colander; let stand for 30 minutes.

Tomato Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion,

garlic and hot pepper flakes until onion is softened, about 2 minutes. Add

tomatoes and oregano, breaking up tomatoes with spoon; bring to boil. Reduce

heat and simmer until sauce is slightly thickened, about 20 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles until almost

tender, 6 to 8 minutes. Transfer to cold water. Drain and arrange in single

layer between damp towels.

Press eggplant slices firmly to remove liquid. Transfer to paper towels; let

dry. Brush with 2 tbsps. of the oil; place in single layer on greased foil-lined

baking sheets. Bake in 450 degree oven until lightly browned, 20 to 25 minutes.

Let cool on pans; set aside.

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. Drain;

squeeze out moisture. Chop coarsely. In bowl, mix spinach with remaining oil,

and pine nuts (if using); set aside.

In bowl, mix together eggs, ricotta, 2 cups of the mozzarella, 1 1/4 cups of the

Romano cheese, pepper and nutmeg. Set aside.

Spread half of the tomato sauce in 13 x 9-inch glass baking dish. 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. Top with remaining

noodles and tomato sauce. Sprinkle with remaining mozzarella and Romano cheeses.

Cover loosely with foil. Bake in 375 degree oven for 25 minutes. Uncover and

bake until bubbling and cheese is lightly browned, about 30 minutes. Let stand

for 10 minutes before serving.

Serves 8.

 

 

[Guest guest]

I've been feeling like lasagna or stuffed shells myself. Have you ever made

lasagna with potatoes instead of the pasta noodle? Yummmm

Donna

Sent via BlackBerry from T-Mobile

 

 

Pamela Luton <jadegirl2803

 

Wed, 17 Sep 2008 13:19:30

 

Re: Eggplant and Spinach Lasagna

 

 

This is so funny, I was just thinking this morning that I need a good recipe for

a vegetable lasagna.  Thanks!

 

 

 

 

 

Eggplant and Spinach Lasagna

 

2 large eggplants, about 2 1/2 lbs.

1 tsp. salt

12 lasagna noodles

3 tbsps. extra-virgin olive oil

3 10 oz. bags spinach

1/2 cup lightly toasted pine nuts, optional

3 eggs, lightly beaten

3 cups extra-smooth ricotta cheese

3 cups shredded mozzarella cheese

1 1/2 cups grated Romano or Parmesan cheese

1/2 tsp. each pepper and nutmeg

 

Tomato Sauce:

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/4 tsp. hot pepper flakes

1 28 oz. can plum tomatoes

2 tsps. dried oregano

 

Peel eggplants; cut lengthwise into 1/4-inch thick slices. Sprinkle both sides

of eggplant slices with salt. Layer in colander; let stand for 30 minutes.

Tomato Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion,

garlic and hot pepper flakes until onion is softened, about 2 minutes. Add

tomatoes and oregano, breaking up tomatoes with spoon; bring to boil. Reduce

heat and simmer until sauce is slightly thickened, about 20 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles until almost

tender, 6 to 8 minutes. Transfer to cold water. Drain and arrange in single

layer between damp towels.

Press eggplant slices firmly to remove liquid. Transfer to paper towels; let

dry. Brush with 2 tbsps. of the oil; place in single layer on greased foil-lined

baking sheets. Bake in 450 degree oven until lightly browned, 20 to 25 minutes.

Let cool on pans; set aside.

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. Drain;

squeeze out moisture. Chop coarsely. In bowl, mix spinach with remaining oil,

and pine nuts (if using); set aside.

In bowl, mix together eggs, ricotta, 2 cups of the mozzarella, 1 1/4 cups of the

Romano cheese, pepper and nutmeg. Set aside.

Spread half of the tomato sauce in 13 x 9-inch glass baking dish. 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. Top with remaining

noodles and tomato sauce. Sprinkle with remaining mozzarella and Romano cheeses.

Cover loosely with foil. Bake in 375 degree oven for 25 minutes. Uncover and

bake until bubbling and cheese is lightly browned, about 30 minutes. Let stand

for 10 minutes before serving.

Serves 8.

 

 

[Guest guest]

I've never made it with potatoes. Do you preboil some potatoe slices and then

make layers of them instead of lasagna noodles? I love potatoes! This recipes

sure does sound good.

Judy

-

thelilacflower

Vegetarian Group

Wednesday, September 17, 2008 3:35 PM

Re: Eggplant and Spinach Lasagna

 

 

I've been feeling like lasagna or stuffed shells myself. Have you ever made

lasagna with potatoes instead of the pasta noodle? Yummmm

Donna

Sent via BlackBerry from T-Mobile

 

Pamela Luton <jadegirl2803

 

Wed, 17 Sep 2008 13:19:30

Re: Eggplant and Spinach Lasagna

 

 

This is so funny, I was just thinking this morning that I need a good recipe

for a vegetable lasagna.� Thanks!

 

 

 

 

 

Eggplant and Spinach Lasagna

�

2 large eggplants, about 2 1/2 lbs.

1 tsp. salt

12 lasagna noodles

3 tbsps. extra-virgin olive oil

3 10 oz. bags spinach

1/2 cup lightly toasted pine nuts, optional

3 eggs, lightly beaten

3 cups extra-smooth ricotta cheese

3 cups shredded mozzarella cheese

1 1/2 cups grated Romano or Parmesan cheese

1/2 tsp. each pepper and nutmeg

�

Tomato Sauce:

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/4 tsp. hot pepper flakes

1 28 oz. can plum tomatoes

2 tsps. dried oregano

�

Peel eggplants; cut lengthwise into 1/4-inch thick slices. Sprinkle both sides

of eggplant slices with salt. Layer in colander; let stand for 30 minutes.

Tomato Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion,

garlic and hot pepper flakes until onion is softened, about 2 minutes. Add

tomatoes and oregano, breaking up tomatoes with spoon; bring to boil. Reduce

heat and simmer until sauce is slightly thickened, about 20 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles until almost

tender, 6 to 8 minutes. Transfer to cold water. Drain and arrange in single

layer between damp towels.

Press eggplant slices firmly to remove liquid. Transfer to paper towels; let

dry. Brush with 2 tbsps. of the oil; place in single layer on greased foil-lined

baking sheets. Bake in 450 degree oven until lightly browned, 20 to 25 minutes.

Let cool on pans; set aside.

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. Drain;

squeeze out moisture. Chop coarsely. In bowl, mix spinach with remaining oil,

and pine nuts (if using); set aside.

In bowl, mix together eggs, ricotta, 2 cups of the mozzarella, 1 1/4 cups of

the Romano cheese, pepper and nutmeg. Set aside.

Spread half of the tomato sauce in 13 x 9-inch glass baking dish. 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. Top with remaining

noodles and tomato sauce. Sprinkle with remaining mozzarella and Romano cheeses.

Cover loosely with foil. Bake in 375 degree oven for 25 minutes. Uncover and

bake until bubbling and cheese is lightly browned, about 30 minutes. Let stand

for 10 minutes before serving.

Serves 8.