Spinach and Eggplant Lasagna with Goat Cheese
If you're trying to figure out how to prepare eggplant, here is a wonderful recipe to try! It's a fantastic take on typical lasagna, and is well worth the time involved. As eggplant recipes go, this one is the best!
Notes
- If using won-ton skins expect some waste. Be prepared to patch skins in baking dish to make solid layer.
- Double or triple thicknesses are no problem in finished dish..
Ingredients
- 9 lasagna noodles or 8 ounces won-ton skins
- spinach filling (recipe below)
- eggplant filling (recipe below)
- 1 6-ounce package sliced part-skim mozzarella cheese
- 4 ounce soft, mild goat cheese
- 1 cup spaghetti sauce
- 1/4 cup grated parmesan cheese
- 2 tablespoon fresh basil, julienned
Instructions
- Cook lasagna noodles according to package instructions.
- If using won-ton skins, bring large pot of salted water to boil and have ready tongs with smooth, rounded edges and large bowl of cold water.
- Drop skins 1 by 1 into rapidly boiling salted water.
- As soon as water boils up again after adding last skin, quickly remove skins with tongs and place in cold water.
- Grease shallow 7-8 cup rectangular or oval baking dish.
- If using won-ton skins, lift gently from water by centers — not edges, which tear easily — with hands and set on paper towels to drain.
- Divide noodles or won-ton skins into 3 equal parts.
- Divide spinach filling, eggplant filling, mozzarella and goat cheese in half.
- Cover bottom of baking dish with 1 part lasagna noodles or skins, patching together as necessary.
- Spread with 1/2 spinach filling.
- Cover with 1/2 mozzarella slices and press them gently in place.
- Spread 1/2 eggplant filling over mozzarella.
- Dot with 1/2 goat cheese, pinched off in small pieces.
- Cover with second part noodles or skins, and repeat layers, ending with third part noodles or skins. Press gently into place.
- Top with spaghetti sauce as needed to cover top layer.
- Sprinkle with Parmesan cheese.
- Place dish on baking sheet. Bake on center rack of oven at 375F degrees until bubbling and browned on edges, about 1 hour.
- Let rest 10 minutes at room temperature before serving.
- Garnish with basil. Cut into servings. Use metal spatula to transfer lasagna to serving dish. Makes 4 to 6 servings.
Spinach Filling
- 2 (10-ounce) packages frozen minced spinach, thawed
- 1 large clove garlic, minced
- 2 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon black pepper
- Wring spinach in cloth towel to remove most of liquid; place in mixing bowl.
- Toss in garlic, egg whites, salt, nutmeg and pepper.
Eggplant Filling
- 1 Tablespoon olive oil
- 1 large red onion, minced
- 1 (1-pound) large eggplant, peeled, cut into 3/4 inch cubes
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon crushed hot red pepper
- 1 cup homemade or bottled spaghetti sauce
- 2 tablespoons julienned fresh basil
- Heat oil in 12-inch non-stick skillet over medium high heat.
- Add onion, eggplant, sugar, salt and crushed hot red pepper.
- Cook, uncovered until eggplant starts to become tender but still has texture, about 4 minutes, stirring frequently.
- Add sauce. Heat through.
- Remove from heat. Stir in basil.
- Adjust seasonings to taste.