Recipe by Dreamin1Kate
I selected this lasagna because of it's ease to fix, satisfying to almost anyone, and I know that is nutritionally good. This dish can be divided into portions and frozen for later on. I serve a simple salad on the side along with garlic bread.
- 2 eggplants, sliced thin
- 3⁄4 cup flour
- salt and pepper
- cooking spray (olive oil would be ideal)
- 1 (8 ounce) can tomato sauce
- 2 (15 ounce) cans tomatoes, drained and chopped
- 1 tablespoon finely chopped oregano
- 1 -2 tablespoon basil
- 2 garlic cloves, crushed or 1 -2 teaspoon garlic powder
- 1 (8 -16 ounce) container ricotta cheese
- 2 -3 teaspoons chives
- 1 beaten egg
- 1⁄2 cup mozzarella cheese (grated or chopped)
Directions See How It's Made
- Preheat oven 350 degrees fahrenheit.
- Mix salt, pepper and flour in a dish.
- Dip eggplant slices into flour mixture.
- Cover bottom of a fry pan with cooking oil spray.
- Fry slices of eggplant until light brown on both sides over low-medium heat careful not to burn them.
- When ready, remove from pan on paper towels to drain and set aside.
- In a bowl combine the tomato sauce, tomatoes, oregano, basil, and garlic.
- In another bowl combine ricotta cheese, chives, and the beaten egg.
- Spoon one third of the tomato mixture into the bottom of a lasagne or casserole dish.
- Place a layer of eggplant and cover with part of the grated cheese (about half).
- Add a layer of ricotta cheese.
- Continue alternating layers of ricotta cheese mixture, eggplant, and grated cheese.
- Bake for aproximately 45 minutes to an hour.
- Let cool for ease of slicing.
- After dish is cool, portions can be sliced and frozen.
- When ready, place frozen lasagne in a dish and bake in microwave covered with a paper towel till hot (maybe 4-5 minutes).
- It can also be baked in a preheated oven at 350 degrees fahrenheit for aproximately 20 minutes or more.