Ingredients:
Onion, ¼” slice 1 Medium
Zucchini, ¼” slice on bias 2
Eggplant ¼” slice 1 Medium
Garlic 1 head
Baby spinach leaves coarsely chopped 32 oz. (or 10 oz. frozen chopped and cooked spinach defrosted)
Mozzarella cheese 1 ½ lbs.
Ricotta cheese 1 ½ lbs.
Egg 2
Fresh Italian parsley leaves chopped 2 T
Basic Tomato Sauce 4 cups
Parmesan Cheese 1 cup + more for dinner
Extra Virgin Olive Oil ¼ cup (divided)
No boil lasagna noodles 1 lb.
Salt and pepper
Two sheet pans covered with parchment paper.
Disposable lasagna/roasting pan
Two sheet pans covered with parchment paper.
Disposable lasagna/roasting pan
Directions:
Preheat oven to 350°F
Salt sliced eggplant and let stand for 30 min., pat dry with paper towels. Place sliced eggplant, zucchini and onions onto the two sheet pans and brush both sides with EVOO, salt and pepper. Roast for approximately 45 min or until vegetables have a little brown roasted color (onions may take a little longer then the other vegetables). Cut top off head of garlic and place in small ramekin, add 1 T of EVOO and 1 tsp of water along with salt & pepper, cover with foil and also roast for approximately 45 min or until soft. When vegetables are roasted let cool. Finally chop roasted onion and garlic add to chopped spinach. Divide into two.
If using fresh spinach, cook in 1 tsp of EVOO and drain, if using frozen spinach also drain well.
Shred mozzarella cheese on large holes of a box grater. Divide into three.
Lightly beat two eggs, add to ricotta cheese along with ¾ cup of parmesan cheese and 2T of chopped parsley. Divide into two.
Cover bottom of lasagna pan with ¼ cup of tomato sauce, then place 4 noodles overlapping over this. Layer ½ of the roasted eggplant and zucchini over the noodles, then ½ the spinach mixture. On top of that place ½ of the ricotta cheese mixture then 1/3 of the mozzarella cheese and top with another ¼ cup of tomato sauce. Repeat. Cover top layer with 4 more noodles, balance of mozzarella cheese, ¼ cup of parmesan and ¼ cup of tomato sauce.
First cover lasagna with parchment paper and place aluminum foil over the parchment. Bake for 30 min. uncover and bake for additional 15 min.
The dish is best when made a day ahead, it will allow the lasagna time to set-up and be much less watery. After baking, let cool uncovered. When completely cooled, cover and refrigerate overnight. Yield: 8 Servings
Salt sliced eggplant and let stand for 30 min., pat dry with paper towels. Place sliced eggplant, zucchini and onions onto the two sheet pans and brush both sides with EVOO, salt and pepper. Roast for approximately 45 min or until vegetables have a little brown roasted color (onions may take a little longer then the other vegetables). Cut top off head of garlic and place in small ramekin, add 1 T of EVOO and 1 tsp of water along with salt & pepper, cover with foil and also roast for approximately 45 min or until soft. When vegetables are roasted let cool. Finally chop roasted onion and garlic add to chopped spinach. Divide into two.
If using fresh spinach, cook in 1 tsp of EVOO and drain, if using frozen spinach also drain well.
Shred mozzarella cheese on large holes of a box grater. Divide into three.
Lightly beat two eggs, add to ricotta cheese along with ¾ cup of parmesan cheese and 2T of chopped parsley. Divide into two.
Cover bottom of lasagna pan with ¼ cup of tomato sauce, then place 4 noodles overlapping over this. Layer ½ of the roasted eggplant and zucchini over the noodles, then ½ the spinach mixture. On top of that place ½ of the ricotta cheese mixture then 1/3 of the mozzarella cheese and top with another ¼ cup of tomato sauce. Repeat. Cover top layer with 4 more noodles, balance of mozzarella cheese, ¼ cup of parmesan and ¼ cup of tomato sauce.
First cover lasagna with parchment paper and place aluminum foil over the parchment. Bake for 30 min. uncover and bake for additional 15 min.
The dish is best when made a day ahead, it will allow the lasagna time to set-up and be much less watery. After baking, let cool uncovered. When completely cooled, cover and refrigerate overnight. Yield: 8 Servings
Recipe By: Jeff Seligman
