Tuesday, December 6, 2011

Eggplant Lasagna


Oven Ready Whole Wheat Lasagna noodles (or use the regular boiled ones)
1 container Ricotta (1/2 Cottage Cheese and 1/2 Ricotta, if you choose)
Shredded Mozarella Cheese
Grated Parmesan
Garlic Salt (or minced cloves)
Vegetables - (sliced longways) Eggplant, Spinach, Zucchini, Onion, Mushroom, etc.
2 Cans of Diced Tomatoes
Sea Salt

Cook the diced Tomatoes in a saucepan, with the spices you like, such as, oregano, basil, garlic, etc. (I also used "Just a Pinch" Seasonings). Let the sauce cook for a little while until you get just the right flavor!

Cheese Mixture
Mix Ricotta (and/or Cottage Cheese) with Garlic, Parmesan, and Mozarella to taste.

Spread a thin layer of Sauce on the bottom of casserole dish. Add a layer of noodles, a layer of cheese mixture, a layer of vegetables, and repeat the process. On the top, add a layer of noodles, sauce, and sprinkle with mozarella.

Bake until brown and bubbly, around 45 mins.

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