Eggplant Florentine Lasagna

20 minutes Prep Time
1 minute Cook Time
12 Servings

Breaded eggplant and spinach are added to our tried and true, simple veggie lasagna recipe to make an extra special dish…you won’t miss the meat!

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 1 large eggplant, peeled and cut into ¼ inch slices
  • 1 egg, beaten
  • 1 1/2 cups Italian bread crumbs
  • 1/2 cup water
  • 1 can Redpack® 28 oz Crushed Tomatoes in Puree
  • 1 can Redpack® 28 oz Diced Tomatoes Basil, Garlic & Oregano
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • 1 (16 ounce) box traditional lasagna noodles, uncooked
  • 1 (6 ounce) package fresh baby spinach, washed and patted dry
  • 1 (15 ounce) carton low fat ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

Step one

Preheat oven to 350° F. In a large skillet cover bottom with 5 tablespoons oil; heat over medium heat. Place egg in 1 bowl and breadcrumbs in another bowl. Dip eggplant slices in egg and then breadcrumbs. Fry on both sides until browned, place on paper towel and sprinkle with salt.

Step two

In a large bowl combine water, crushed tomato, diced tomatoes, Italian seasoning and salt.

Step three

Cover the bottom of a 9×13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles, slightly overlapped, on top of sauce. Top with ½ of eggplant, ½ of spinach, ½ of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese.

Step four

Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.

Step five

The recipe makes 12 servings, but you could divide the recipe into two 9×9 inch baking dishes and freeze one for a wintry night supper.

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