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Title: Spinach and Eggplant Lasagna with Sun-Dried T
Categories: Pasta Lasagna Hotdog Blank
Yield: 6 Servings
| 8 | c | Chopped fresh plum tomatoes |
| 1/2 | c | Sun-dried tomatoes (soaked in 1 cup water) |
| 1 | Red pepper, seeded and quartered | |
| 1 | Onion, peeled and chopped | |
| 1 | Clove garlic, crushed and chopped fine | |
| 2 | c | Vegetable broth (or water) |
| 1/2 | ts | Salt (or to taste) |
| 1/2 | ts | Black pepper (or to taste) |
| 1/2 | c | Fresh basil leaves, chopped |
| Lasagna: | ||
| 5 | md | Eggplants, cut into 3/8 inch rounds |
| 2 | To 3 teaspoons salt | |
| 2 | ts | Fresh thyme (or 1/2 to 1 teaspoon dried) |
| 1 | bn | Spinach, stemmed, washed and lightly steamed |
| 4 | c | Low-fat ricotta cheese (Polly-O brand preferred) |
| 2 | c | Chopped fresh basil leaves |
| 1 | Egg | |
| 1 | ts | Black pepper |
| Tomato sauce (recipe above) | ||
| 12 | Dry lasagna noodles (or preboiled if preferred) | |
| 1 | (8 ounce) package mozzarella cheese, thinly sliced (optional |
Sauce: Combine plum tomatoes, sun dried tomatoes (and their liquid), red pepper, onion, garlic and broth in saucepan. Allow to simmer, uncovered, for 45 minutes. Add salt and pepper to taste. As sauce is simmering - say, every 15 minutes or so - add basil leaves until all are used. Makes 6 cups sauce
Sprinkle eggplant with 2 to 3 teaspoons salt (depending on taste and heart condition). Set aside to drain in colander for 30 minutes. Rinse and pat eggplant dry. Combine eggplant and thyme in nonstick frying pan over medium to low heat. Cook, a few at a time, on both sides until barely tender. Place in bowl and set aside. Also set aside lightly steamed spinach. Combine ricotta, basil leaves, egg and salt and pepper to taste and set aside. Spread 2 cups tomato sauce along bottom of 9-inch x 9-inch baking dish. Place 4 uncooked lasagna noodles over sauce (NOTE: Preboil if pasta is preferred well-done as noodles will be al dente if cooked dry in recipe). Top with a third each of spinach, ricotta mixture and eggplant and 1 cup sauce. Repeat procedure twice, ending with a layer of sauce. Add top layer of thinly sliced mozzarella (optional). Cover with foil and bake in preheated 350 degree oven for 45 minutes. Remove foil and bake an additional 15-20 minutes.
From The Cookie Lady's Files
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