Wow, what an excellent recipe. My family enjoys this more than lasagna made with real lasagna noodles and none of them are big eggplant fans.
YUMMY!...We loved this recipie. It took a little long to make but it was worth it. My husband agreed that this is definetly a substitute for the traditional lassagna, and it's healthier also. Thanks for the recipie
Holy Smokes! Even though this took a long time to make (I'm a fan of 30 minute meals), it was TOTALLY worth it!! My all time favorite meal is lasagna, now I can have it without noodles. I'm so glad I found this recipe. DH and son loved it. I made the mistake of telling my son there was eggplant in it. He was hesitant, but still ate it up.
Delicious!! Wish it would have taken me less time to make, but it was worth it! Even my vegetable hating kids loved it.
I made this tonight for me and my husband and wow, was it good! The flavors were superb and I love that it had so many different vegetables in it. A couple notes however: the recipe does not specify to thaw and drain the spinach so I did not even though I was wondering about it the entire time. I plunked the huge cube of frozen spinach into the sauce and it continued to boil away but it was melting very slowly. I could tell the sauce was going to be super watery if I let it completely thaw and cook into the sauce so I ended up fishing out about 90% of the spinach chunk. I don't know if I was supposed to pre-thaw it first but even without the spinach it was still terrific. Second, definitely put a cookie sheet under the lasagna pan! Mine boiled over in my oven and started to smoke. This is not a defect in the recipe, just a careless error by this cook. :) I made the lasagna with the Italian sausage, omitted the thyme, and precooked the eggplant to save time. And yes, the preparation took probably 45 minutes (plus eggplant time). Also, I did let the sauce cook down for about 25 minutes before assembling the lasagna. Good luck, its delicious!
This is absolutely delicious! In fact, it was even better the second and third nights since the flavors had been given time to meld. My husband isn't a fan of "healthy" dishes but he loves eggplant and hasn't stopped raving about how good it is. HE is the cook in the house, so I can't tell you how much of a compliment it is.
This is a great recipe. Although, I did so many things differently, I should probably write a new one. I did not add tomato sauce, fennel, vodka, wine, spinach, red pepper flakes. Instead I used 20 fresh tomatoes from my garden, 3 times as much fresh herbs, and kale and collar greens. Other than that...it was identical. Great basic recipe to start with, then add your own flare. Thanks for sharing.
This was great. I simplified it a bit by using bottled spaghetti sauce instead of making my own. Patted the spinach dry, which also helped. Followed the directions for the eggplant from the recipe and they didn't come out overly mushy. I think the key is making sure it rests 10 minutes before you slice and serve it.
We used lean hamburg and followed the advice of others about drying and broiling the peeled eggplant slices. Drained the spinach and diced tomatoes. It was hard waiting for it to be finished cooking because the kitchen smelled so good! DH said, "well, it may not have noodles, but it certainly has taste!" Yummy!