eggplant lasagna with sautéed spinachThe clock strikes 5 in the p.m , no ideas for dinner. I open the refrigerator and still clueless. Each time I run my eyes over, I feel the eggplants reaching out to me saying get me out of here, its freezing cold. I stand there wondering- eggplant curry or eggplant lasagna. MMMMM ( sigh) !!!
So after a short pause and little brainstorming I settle on trying this recipe from http://southernfood.about.com/od/eggplantrecipes/r/bl30222e.htm.
The method for which is as follows:-
- 1 1/2 pounds eggplant, thinly sliced
- vegetable spray
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 16 ounces sliced mushrooms
- 9 lasagna noodles
- 1 jar (16 ounces) spaghetti sauce with vegetables
- 8 ounces ricotta cheese, part-skim
- 4 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Preparation:In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside.
In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender.
Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese.
Cover with some foil and bake eggplant lasagna at 350° for 30 to 40 minutes.
For the sautéed spinach:-Heat 1 tbsp olive oil in a skillet. Add 1-2 cloves of chopped garlic,1/4 cup chopped onions, 1 bunch of spinach. Stir fry till the spinach has wilted and is cooked to your liking. Finish with some pine nuts, salt&pepper and a dash of lime juice.
When all done set the plate ( take pics....lol ) and serve and ya EAT too...
Thanks for stopping by