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3 large eggplants (about 3 lbs)
1 teaspoon salt
2 tablespoons olive oil, spray olive oil or ghee
———-
1 tablespoon olive oil
one onion, diced
4-8 garlic cloves, rough chopped
6 ounces baby spinach, about 2 extra-large handfuls
Salt and pepper to taste ( 1/4 teaspoon each)
¼ teaspoon red pepper flakes (optional)
——
16-ounce tub of whole milk ricotta (or sub tofu ricotta)
1 large egg
1/4 cup chopped basil
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
——
24-ounce jar marinara sauce, about 3 cups
8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles) Feel free to use regular lasagna noodles that have been cooked to al dente.
1- 1 1/2 cups grated mozzarella (or meltable vegan cheese)
1/4- 1/3 cup pecorino (or parm, but I like pecorino better here)
1/4-1/2 teaspoon chili flakes (optional)
1 large garlic clove
1/4 cup toasted almonds, pinenuts or smoked almonds
1/2 cup packed basil leaves
Instructions
Preheat oven to 400 F
Sweat and ROAST EGGPLANT
Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!
SPINACH FILLING
While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, chili flakes, turn heat off.
RICOTTA MIXTURE
In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.
ASSEMBLE
Spray or brush a 9×13 baking dish (or 12-inch round baking dish) with olive oil. Place 3/4 cup marina on the bottom, or enough to cover the bottom. Place 1/2 of the over top. Spread another thin layer of over the pasta or just enough to lightly coat. Add half the roasted overlapping a little if need be. Dot with half of the mixture. all of the wilted mixture over the top evenly. Sprinkle with 1/2- 3/4 and 1/8 Add 2nd layer of pasta sheets. Lightly cover with 3/4 (you’ll need more layer of for the top, so if it looks like you could run out, water this down a here.) Next add the remaining overlapping if need be. Smother with the remaining and the remaining in fluffy dollops over the top. Sprinkle with a few 1/2 and 1/8
Ingredients
3 large eggplants (about 3 lbs)
1 teaspoon salt
2 tablespoons olive oil, spray olive oil or ghee
———-
1 tablespoon olive oil
one onion, diced
4-8 garlic cloves, rough chopped
6 ounces baby spinach, about 2 extra-large handfuls
Salt and pepper to taste ( 1/4 teaspoon each)
¼ teaspoon red pepper flakes (optional)
——
16-ounce tub of whole milk ricotta (or sub tofu ricotta)
1 large egg
1/4 cup chopped basil
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
——
24-ounce jar marinara sauce, about 3 cups
8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles) Feel free to use regular lasagna noodles that have been cooked to al dente.
1- 1 1/2 cups grated mozzarella (or meltable vegan cheese)
1/4- 1/3 cup pecorino (or parm, but I like pecorino better here)
1/4-1/2 teaspoon chili flakes (optional)
1 large garlic clove
1/4 cup toasted almonds, pinenuts or smoked almonds
1/2 cup packed basil leaves