by Olga, on May 6, 2017
I like to use eggplants in place of pasta in my Lasagnas. I consider it healthier and delicious as well.
We will prepare eggplants first.
Wash them, peal the skin and cut along in about 3/4 of an inch thick slices . Sprinkle them with salt on both sides and let them sit for about 20-30 min, to drain bitter juices out of them.
Meanwhile, we will prepare the vegetable feelings.
Wash the peppers, cut along in half and clean from core. Peel and wash the onion. Dice onion and pepper. Saute them in a skillet with couple table spoons of olive oil.
Sprinkle with salt and ground pepper.
Coarsely cut or snip spinach with kitchen scissors.
Add it to vegetables, and saute until slightly translucent.
Transfer vegetables to a bowl and mix with ricotta cheese.
Add mozzarella cheese and mix again.
Add an egg and mix it one more time to combine all together.
The vegetable fillings is ready.
In clean skillet slightly cook the ground meet, just until it loses the color. Add Prego Italian Sauce. You can use any other tomato sauce. But remember that the sauce should taste good enough it self, because the success of your dish will depend on the taste of your sauce.
Sprinkle with some salt, ground pepper, coriander and sugar.
Cook it turning until all combined together, about 10 minutes.
Returning to eggplants.
Tap them with paper towel to absorb the moisture on them.
Place them on the baking sheet covered with parchment paper. Brush over with some olive oil, sprinkle with ground black pepper and coriander over eggplants. Bake them in the oven at 350F for 30-35 min or until golden brown and soft.
Let them cool before putting the filings on.
Now we will start layering our lasagna.
Spread the first layer of cheese mixture on the top of eggplant slices.
Then layer of meet sauce over cheese mixture…
Sprinkle with more cheese… Put another eggplant slice and repeat layers.
Finish with the shredded cheese on the top.
Bake in the oven at 350F for about 20 min to melt the cheese inside.
Hope your family will enjoy it.
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