Eggplant and Spinach Lasagna
This colourful vegetable lasagna will delight vegetarian guests — and even the most dedicated meat eaters, too — with its rich flavours. You can save time by using 4 cups (1 L) of store-bought pasta sauce instead of making the tomato sauce.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 659 |
| pro | 38 g |
| total fat | 38 g |
| sat. fat | 20 g |
| carb | 45 g |
| fibre | 9 g |
| chol | 177 mg |
| sodium | 917 mg |
| % RDI: | - |
| calcium | 78% |
| iron | 45% |
| vit A | 121% |
| vit C | 37% |
| folate | 109% |
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2 large eggplants (about 2-1/2 lb/1.25 kg total)
1 tsp (5 mL) salt
12 lasagna noodles (about 8 oz/250 g)
3 tbsp (50 mL) extra-virgin olive oil
3 bags (each 10 oz/284 g) spinach
1/2 cup (125 mL) lightly toasted pine nuts (optional)
3 eggs, lightly beaten
3 cups (750 mL) extra-smooth ricotta cheese
3 cups (750 mL) shredded mozzarella cheese (10 oz/300 g)
1-1/2 cups (375 mL) grated Romano or parmesan cheese
1/2 tsp (2 mL) each pepper and nutmeg
tomato_sauce:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
1 can (28 oz/796 mL) plum_tomatoes
2 tsp (10 mL) dried oregano
Preparation:
Peel eggplants; cut lengthwise into 1/4-inch (5 mm) 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 tbsp (25 mL) of the oil; place in single layer on greased foil-lined baking sheets. Bake in 450°F (230°C) 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 (500 mL) of the mozzarella, 1-1/4 cups (300 mL) of the Romano cheese, pepper and nutmeg. Set aside.
Spread half of the tomato sauce in 13- x 9-inch (3 L) 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.
(Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover with plastic wrap and refrigerate for up to 8 hours. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Remove foil and plastic wrap; add 10 minutes to covered baking time.)
Cover loosely with foil. Bake in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbling and cheese is lightly browned, about 30 minutes. Let stand for 10 minutes before serving.
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