Grilled Eggplant And Spinach Lasagna

The recipe Grilled Eggplant And Spinach Lasagnan is ready in around 1 hour and is definitely an amazing gluten free and primal option for lovers of Mediterranean food. For $2.64 per serving, you get a main course that serves 6. One serving contains 513 calories, 27g of protein, and 38g of fat. It is perfect for The Fourth Of July. 14 people were impressed by this recipe. If you have parmesan cheese, spinach leaves, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Zagleft. Overall, this recipe earns a super spoonacular score of 81%. Try Noodle Free Eggplant and Spinach Lasagna, Vegan Rustic Bread, Eggplant & Spinach Lasagna, and Roast Chicken And Grilled Eggplant Lasagna Recipe for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the grill to medium high heat.Rinse, peel and slice the eggplant into 1/4 inch slices and lay them on a baking sheet in a single layer. Brush each side of the eggplant with olive oil and add a pinch of salt and pepper to each side.Place the eggplant on the grill and grill them for 7-8 minutes per side. Remove the eggplant from the grill and set aside.Preheat the oven to 350 degrees F.Heat a large skillet on medium heat. Add 1 tablespoon of olive oil and the garlic and saute about 1 minute. Add the spinach to the pan, a handful at a time stirring the spinach until it begins to wilt. Continue to add the spinach to the pan until you've added it all. Stir in a pinch of salt and pepper, remove from the heat and set aside.In a separate large bowl, mix together the ricotta, egg, 1 cup of the tomato sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper and 8 ounces of the mozzarella cheese and set aside.TO ASSEMBLE THE LASAGNASpread 1/4 cup of the tomato sauce on the bottom of the baking dish. Place a layer of eggplant over the sauce. Cover the eggplant with a layer of the ricotta mixture. Top the ricotta with a layer of the spinach and repeat the layering until you've used all of your ingredients.Spread the remainder of the sauce over the top layer of the eggplant. Sprinkle with the remaining mozzarella cheese and the parmesan.Bake for 30-35 minutes or until cheese is melted.

 

Step by step:

1. Preheat the grill to medium high heat.Rinse, peel and slice the eggplant into 1/4 inch slices and lay them on a baking sheet in a single layer.

2. Brush each side of the eggplant with olive oil and add a pinch of salt and pepper to each side.

3. Place the eggplant on the grill and grill them for 7-8 minutes per side.

4. Remove the eggplant from the grill and set aside.Preheat the oven to 350 degrees F.

5. Heat a large skillet on medium heat.

6. Add 1 tablespoon of olive oil and the garlic and saute about 1 minute.

7. Add the spinach to the pan, a handful at a time stirring the spinach until it begins to wilt. Continue to add the spinach to the pan until you've added it all. Stir in a pinch of salt and pepper, remove from the heat and set aside.In a separate large bowl, mix together the ricotta, egg, 1 cup of the tomato sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper and 8 ounces of the mozzarella cheese and set aside.TO ASSEMBLE THE LASAGNA

8. Spread 1/4 cup of the tomato sauce on the bottom of the baking dish.

9. Place a layer of eggplant over the sauce. Cover the eggplant with a layer of the ricotta mixture. Top the ricotta with a layer of the spinach and repeat the layering until you've used all of your ingredients.

10. Spread the remainder of the sauce over the top layer of the eggplant. Sprinkle with the remaining mozzarella cheese and the parmesan.

11. Bake for 30-35 minutes or until cheese is melted.

Nutrition Information:

covered percent of daily need