Noodle Free Eggplant and Spinach Lasagna
If you want to add more gluten free and primal recipes to your recipe box, Noodle Free Eggplant and Spinach Lasagna might be a recipe you should try.
- Servings: 6
- Total cooking time:
Ingredients:
- Cheese--about (4 oz)
- 2-3 small to medium eggplants
- Fresh basil (about 1/2 cup)
- 1 15 ounce container of ricotta (I used part skim)
- 1/2 teaspoon salt
- 2 cups of fresh spinach (I used baby spinach)
- 6 ounces Can tomato paste
Instructions:
- Wash and dry eggplant. Slice eggplant the long way.
- Sprinkle with salt and leave for a while. The longer the better 20 to 30 minutes is great. Do not rinse.Preheat oven to 42
- Roast eggplant for about 10 minutes per side.
- Mix ricotta with chopped basil and oregano. Reserve about 1/3 for garnish.
- Spread about 1/3 of the tomato paste in a square dish. Top with eggplant and 1/2 the ricotta mixture. Top with spinach.
- Add more ricotta.
- Add another layer of eggplant. Top with remaining tomato paste.
- Bake at 375 uncovered about 15 minutes.Cover with foil. Cook another 15 minutes.Top with shredded cheese. Cook about 3-5 minutes till cheese melts.
- Garnish with remaining basil and cook a few more minutes.
