Spinach And Eggplant Lasagna

Serves: 4
Total Calories: 1,700


2 (10-ounce) boxes frozen creamed spinach, thawed
2 cups ricotta cheese (8 ounces), whole milk or part-skim
1/2 cup Basil Pesto, homemade or jarred
1 (24-ounce) jar tomato sauce
9 sheets no-boil lasagna noodles (about 2/3 of a box)
1 (1-pound) box frozen breaded eggplant cutlets (slices)
1 (6-ounce) package shredded mozzarella cheese


Heat the oven to 375°F. Mix the spinach, ricotta, and pesto in a bowl.

Pour 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking pan. Place 3 noodles across the bottom of the pan. Top with half of the spinach mixture, half of the eggplant slices, 1/2 cup of the pasta sauce, and one third of the mozzarella. Repeat the layers one more time. Finish with the remaining 3 noodles. Add 1/2 cup water to the remaining tomato sauce, seal the jar, and shake to combine pour over the top of the lasagna. Cover with foil and bake for 40 minutes. Uncover and top with the remaining mozzarella bake for 10 minutes more. Let the lasagna rest for at least 10 minutes before cutting. It will slice more cleanly if refrigerated overnight and reheated.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,700
Calories from Fat: 540

This Spinach And Eggplant Lasagna recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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