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  • Aubergine And Spinach Lasagna

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    Aubergine And Spinach Lasagna
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt (10 ounce) of frzn spinach, thawed and liquid removed
    • 1 med Aubergine, sliced thinly lengthwise
    • 1 x Egg or possibly egg white
    • 1 c. Lowfat ricotta cheese
    • 1/4 c. Feta cheese
    • 2 Tbsp. Shredded parmesan (optional)
    • 16 ounce Tomato sauce (no salt added) Garlic, basil, pepper, italian spices

    Directions

    1. Lightly salt sliced aubergine and set aside. In a bowl, mix spinach, ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse aubergine and pat dry. Lay 3 or possibly 4 slices of aubergine in the bottom of the pan (whatever fits). Put about 1 c. of spinach mix on top and spread out to cover aubergine. Repeat layers, ending with spinach till aubergine and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides.
    2. Sprinkle with parmesan if using it, and bake at 375 for 30-40 min, till a knife cuts through easily, indicating which the aubergine is cooked.
    3. Let rest about 5 min before serving. 4 large or possibly 6 small servings.
    4. Please allow two to five days for your submission to appear.

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