Not all lasagnas are created equal and the following recipe attempts to create a balance of healthy ingredients and gluttonous flavors for one satisfying meal. It’s a two slicer for most gluttons and a three slicer for the dedicated few.
- 1 box lasagna noodles (we used half whole wheat and half semolina)
- 1 medium to large eggplant, chopped
- Olive oil
- 1 lb Italian sausage, loose/bulk
- 2 regular or 1 large bag of frozen spinach, thawed and wrung out
- 30 oz ricotta cheese
- 3 cups shredded cheese, mozzarella or Italian blend
- 2 eggs
- 1/2 cup Parmigiano, grated
- 1/4 cup Basil, chopped
- 1/4 cup Parsley, chopped
- 1 jar tomato sauce, your favorite (23-26 oz)
- 1 jar/can crushed tomatoes (23-26 oz)
- 1 ball fresh mozzarella
- Salt and pepper
- Preheat oven to 400F.
- On a baking sheet, liberally toss the eggplant with olive oil, salt, and pepper. Bake until cubes are browned and a bit shriveled.
- If you making to lasagna to eat immediately, reduce the oven temperature to 375F.
- Meanwhile, brown the sausage in a skillet. Remove from heat.
- When the eggplant is done, mix it into the browned sausage.
- Next, mix together the ricotta cheese, 1 cup shredded cheese, the Parmigiano, the thawed and wrung out spinach, parsley, basil, and salt and pepper to taste. After you adjust the seasoning, mix in the two eggs. Set aside.
- Combine the tomato sauce and crushed tomatoes in a bowl.
- To assemble the lasagna, spray your large baking dish or rotating pan with non- stick spray. Ladle in enough sauce to cover the bottom of the dish.
- Line with lasagna noodles. Don’t overlap.
- Spread the noodles with 1/3 of the cheese mixture.
- Top the cheese with 1/3 the sausage and eggplant mixture. Next sprinkle with 1/2 cups shredded cheese.
- Start again with another layer of sauce, noodles, cheese mixture, sausage and eggplant, and shredded cheese.
- The last layering should be sauce, noodles, cheese mixture, sausage and eggplant, noodles, the rest of the sauce, and the remaining 1 cup shredded cheese.
- If you are making this ahead, refrigerate or freeze at this point. Remove from the fridge 30 minutes before baking. If frozen, thaw completely.
- If you are baking it immediately, cover with foil that had been sprayed on one side with non-stick spray – this will prevent the melted cheese from sticking to the foil.
- Bake for an hour or so until hot and bubbly.
- While it is baking, slice the fresh mozzarella and set aside.
- When the lasagna is done, top with the fresh mozzarella and pop under the broiler until melted and a little bit browned.
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