Eggplant Lasagna with Ricotta and Spinach: A Symphony of Flavors and Health

Symphony of Flavors and Nutrients of Eggplant Lasagna with Ricotta and Spinach

Ingredients:

• For the Eggplants:
  • 3 medium eggplants, cut into 1 cm thin slices
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
• For the Ricotta and Spinach Filling:
  • 400g of crumbled fresh ricotta
  • 250g chopped fresh spinach
  • 1/2 chopped onion
  • 2 cloves of minced garlic
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
• For the Tomato Sauce:
  • 400g canned peeled tomatoes, crushed
  • 1 chopped onion
  • 2 cloves of minced garlic
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
• To Assemble:
  • 1/2 cup grated mozzarella cheese
  • Fresh basil leaves for garnish

A Step-by-Step Culinary Journey:

1. Prepare the Eggplants: Preheat the oven to 200°C. On a large baking sheet, arrange the eggplant slices in a single layer. Drizzle with olive oil, season with salt and pepper and bake for about 20 minutes, or until soft and golden brown. Remove from the oven and set aside.
2. Make the Ricotta and Spinach Filling: In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until soft and translucent. Add the spinach and cook until wilted. Remove from heat and stir in the ricotta, Parmesan cheese, parsley, salt, and black pepper. Set aside.
3. Prepare the Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Sauté the onion and garlic until soft and translucent. Add the crushed peeled tomatoes, oregano, basil, salt and black pepper. Cook over low heat for about 20 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
4. Assemble the Lasagna: In a large baking dish, spread a thin layer of tomato sauce on the bottom. Top with the roasted eggplant slices, then add a generous layer of the spinach and ricotta filling. Repeat the layers, finishing with a layer of tomato sauce and grated mozzarella cheese.
5. Bake and Serve: Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly. Let it rest for 10 minutes before serving. Garnish with fresh basil leaves and enjoy this delicious eggplant lasagna with ricotta and spinach!