Vegetarian

Roasted Eggplant Lasagna is for Dinner.

Roasted Eggplant Lasagna takes 25 minutes to prepare.

Roasted Eggplant Lasagna takes 60 minutes to cook.

Roasted Eggplant Lasagna makes 9 servings.

The ingredients for Roasted Eggplant Lasagna are:

1 large (Approx. 412 grams) Eggplant, fresh, sliced 1/4 slices either rounds or long
1 dash Salt
2 tbsp Extra Light Olive Oil
1.75 cup Kroger Ricotta Cheese Lowfat
2 cup Happy Farms Mozzarella Cheese, shredded low-moisture part skim
1 tsp Garlic, Tuscan
1 tsp Oregano, ground
1 tsp Pepper, black
10 oz Spinach - Dole Baby Spinach, fresh
1 cup Quorn, Grounds
1 cup, shredded Mozzarella Cheese, whole milk
2.5 cup Muir Glen Organic Roaster Garlic Pasta Sauce
1/4 cup Meijer Great EGGspectation egg substitute

Here is how you make Roasted Eggplant Lasagna:

1. Preheat oven to 450 degrees.2. Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.3. Roast in the preheated oven for 10-15 minutes. Flip slices and continue roasting until slices are tender and lightly browned, 15-20 minutes more. Remove from oven and reduce oven temp to 350.4. While eggplant is roasting, cooking the fresh spinach down and drain.5. Mix ricotta cheese, 2 cups mozzarella, egg, garlic, oregano, and black pepper together in a bowl.6. Brown Quorn grounds with pasta sauce until heated through.7. Line a 9-inch square pan with foil. Coat the bottom of the pan with about 1/2 cup of the sauce, top with 1/2 the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 the ricotta cheese mixture, and 1/2 of the remaining sauce. Continue layering with remaining ingredients, ending with sauce. Top with 1 cup shredded mozzarella cheese. Cover pan with foil.8. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until cheese is brown and bubbling, 5-10 minutes more.Serving Size:?Makes 9 - 3 inch square servings

The nutritional information for Roasted Eggplant Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 258.1

• Total Fat: 15.2 g
• Cholesterol: 34.8 mg
• Sodium: 525.4 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 3.9 g
• Protein: 11.7 g

Roasted Eggplant Lasagna is Italian cuisine.