Spinach Eggplant Lasagna Recipes

SPINACH EGGPLANT LASAGNA

Steps:

• Preheat the oven to 190C/375F degrees.
• Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
• With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
• Set aside.
• In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
• Put a layer of the eggplant at the bottom of a greased baking dish.
• Spread some of the spinach mixture over the aubergine and cover in a layer.
• Cover this layer with a few spoons of low carb marinara sauce
• Repeat the layers until used up.
• Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
• Eat and enjoy!

SPINACH EGGPLANT PARMESAN LASAGNA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray 13 x 9 pan with cooking spray.
• In a bowl combine spaghetti sauce and undrained tomatoes.
• In a separate bowl combine cottage cheese, mozzarella cheese, spinach and eggs.
• Spread a light layer of sauce in bottom of 13 x 9 pan.
• Top with layer of lasagna noodles, half of the spinach, egg mixture, 1 cup of tomato mixture and 1/2 of the eggplant.
• Repeat layers.
• Top with remaining sauce.
• Cover pan with aluminum foil.
• Bake for 30 minutes.
• Uncover pan and bake for 15 minutes or until mixture is bubbling.
• Let sit for 15 minutes before serving.

SPINACH AND EGGPLANT LASAGNA ROLL UPS

Steps:

• Heat oven to 450 dgrees.
• Toss eggplant slices with olive oil garlic 1/2 tsp salt, and 1/4 tsp pepper.
• Arrange in single layer on oiled baking sheet.
• Bake until tender, about 12 minutes, tuning once.
• Cook spinach in boiling salted water for 2 minutes.
• Drain in colander.
• When cool enough to handle,squeeze excess water end chop finely.
• Mix together Ricotta cheese, egg yolk, spinach and parmesan, add 1/4 tsp salt and pepper, mix well.
• Cook lasangne noodles as directed on package, until tender.
• Drain and rinse with cold water.
• Spoon two cups tomato sauce into 13 by 9 baking dish.
• lay out lasagne noodles on work surface, spread 1/3 cup filling over each noodle, cover with slice of eggplant.
• Roll up each noodle and arrange seam side down over tomato sauce.
• Brush top of noodles with water, and spoon remaining tomato sauce down middle of each roll.
• Cover tightly with foil.
• Bake in 350 degree oven about 20 minutes.
• Serve with a mixed green salad.