A nourishing vegetarian lasagna for both amateur and skilled chefs!
2, sliced lengthwise into 1/4-inch thick slices
1 (28 oz.) can
1 (6 oz.) can
1 tsp., dried
1 tsp., dried
1 tbsp + 1 tsp.
Ground black pepper
1 cup, chopped
1 cup, shredded
1 (15 oz.) container
½ cup, freshly grated
1 cup, shredded
- Sprinkle eggplant slices with 2 tablespoons salt on both sides. Put the slices in a large baking dish and layer them with paper towels between each layer. Put a smaller baking dish on top of the slices and weight it down with several heavy cans. Let it sit for at least an hour or until the towels get moist. Rinse the slices with water and pat dry with paper towels.
- Heat a large skillet on medium heat. Pour 2 tablespoons of canola oil in the skillet. Cook eggplant slices until slightly brown, about 5 minutes each side. Put cooked eggplant aside.
- Combine the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Put aside.
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Mix in frozen spinach and carrots and cook the mixture is dry, 5 to 8 minutes. Put aside to cool.
- Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl. Add the cooled spinach and carrot mixture.
- Preheat oven to 350 F/175 C/ Gas Mark 4. Start assembling lasagna by pouring a thin layer of tomato sauce into a 9x13-inch baking dish. Put half of the eggplant slices on top of the sauce. Spread half of the cheese mixture on top of the eggplant layer. Pour another layer of tomato sauce, and then add one more layer of eggplant slices and the cheese mixture. Finish with a layer of tomato sauce. Spread mozzarella cheese over the top.
- Bake in the preheated oven for 45 minutes or until the cheese on top is browned. Let sit for 10 minutes before serving.
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