Recipe For Eggplant Lasagna With Spinach

Place 4 noodles on top of the sauce overlapping if necessary.

Recipe for eggplant lasagna with spinach. Put about 1 cup of spinach mixture on top and spread out to cover eggplant. Combine ricotta cheese cottage cheese mozzarella cheese parmesan cheese salt black pepper and egg in a bowl. In a bowl mix spinach ricotta feta egg and spices.

Add in the garlic thyme oregano and mixed herbs and cook over a low heat for 2 minutes. Add the ricotta 1 cup mozzarella parmesan garlic oregano spinach and chopped herbs. While the eggplant is roasting prepare the ricotta filling.

Rinse eggplant and pat dry. Repeat the layers until used up. Add in the tomatoes salt and pepper and the apple cider vinegar.

Cover this layer with a few spoons of low carb marinara sauce. Add the eggplant cook for 10 minutes stirring occasionally. Put a layer of the eggplant at the bottom of a greased baking dish.

Spread a layer of tomato sauce mixture into the bottom of a 9x12 inch baking dish. While the eggplant roasts in a medium pot heat 2 teaspoons of olive oil on medium until hot. To assemble the lasagna take a baking dish and cover base with enough tomato passata.

Lightly salt sliced eggplant and set aside. Cook frequently breaking the meat apart with a spoon 3 to 5 minutes or until browned. Transfer to a bowl leaving any drippings in the pot.