3-Cheese Eggplant Lasagna

This recipe is chock full of great vegetables. Measurements of spices vary according to our taste; you should always adjust recipes to your own preferences!

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 285 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 onion, diced
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon olive oil
• 2 tablespoons canola oil
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded carrot
• ½ cup freshly grated Romano cheese
• 2 eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 cup frozen chopped spinach

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.

Step 3

Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.

Step 4

Rinse eggplant slices with fresh water and pat dry with paper towels.

Step 5

Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.

Step 6

Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.

Step 7

Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.

Step 8

Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.

Step 9

Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.

Step 10

Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.

Step 11

Spoon cooled spinach and carrot mixture into ricotta mixture and combine.

Step 12

Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.

Step 13

Place half the eggplant slices in a layer on top of tomato sauce.

Step 14

Spread half the ricotta cheese mixture on top of eggplant layer.

Step 15

Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.

Step 16

Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.

Step 17

Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.