Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna in Pyrex 9x9x2 casserole dish

Preheat oven to 375 degrees

  • 2-15oz cans of crushed tomatoes (or one large can)
  • 1 Bell Pepper diced
  • 3-4 Tbsp of Italian Spice blend (I use Central Market Bulk Spices)
  • 1-2 tsp of minced garlic
    • Red Pasta Sauce



      Stock Red Sauce

      Put crushed tomatoes into medium sauce pan. Crush spices and add minced garlic to sauce. Add diced bell pepper. Heat and simmer while preparing eggplant and zucchini.


      • 1 Medium sized eggplant
      • 2-3 Zucchini Squash
      • 15 oz Ricotta Cheese
      • 2 eggs
      • 8 oz package of Italian Blend grated cheese
      • No Boil Lasagna Noodles

      Peel and thin slice eggplant lengthwise. Lay on parchment paper on cookie sheet. Drizzle with Balsamic Vinaigrette Salad dressing or Olive Oil and Balsamic Vinegar. Roast in oven for 20 min.
      Thin slice zucchini lengthwise and steam until almost done. Steam Zucchini (or roast if you like, but I did not have an extra pan). Remove eggplant from oven when done and let cool for 5-10 min.

      Blend 15 oz Ricotta Cheese with 2 eggs and 3/4 package of Italian grated cheese.

      Spray inside of 9x9x2 pyrex casserole with Pam (or similar non-stick spray). Layer dish with:

      1. Red Sauce
      2. Eggplant Slices
      3. Layer of Ricotta Mixture
      4. Layer of no-boil lasagna noodles
      5. Another layer of Sauce
      6. Zucchini Slices
      7. Eggplant slices
      8. Remaining Ricotta Cheese Mixture
      9. Top Layer of no-boil lasagna noodles
      10. Remaining Sauce
      11. Layer of the Grated Italian Cheese Blend

      Dish will be full. Cover with aluminum foil and bake for 50 min, remove foil and bake for another 5 min, then let cool for 15 min.

      Eggplant Lasagna

      Eggplant Lasagna

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