Noodle Free Eggplant and Spinach Lasagna

9 steps · 45 min total

1. 01

   Slice the Eggplant

   Wash and dry the eggplant, then slice it lengthwise into thin planks.
2. 02

   Salt Eggplant, Preheat Oven

   Sprinkle the eggplant slices with salt and let them sit for 20 to 30 minutes; this draws out excess moisture. Do not rinse them.

   Meanwhile, preheat your oven to 42.

3. 03

   Roast Eggplant

   Roast the eggplant slices for about 10 minutes per side, until they're tender and lightly browned.
4. 04

   Prepare Ricotta Mixture

   In a bowl, mix the ricotta with the chopped basil and oregano. Set aside about 1/3 of this mixture to use as a garnish later.
5. 05

   Assemble First Layer

   Spread about 1/3 of the tomato paste evenly across the bottom of a square baking dish. Arrange a layer of roasted eggplant over the paste, then spread 1/2 of the ricotta mixture on top, followed by a layer of spinach.
6. 06

   Add Ricotta

   Add another layer of the ricotta mixture.
7. 07

   Add Final Layers

   Add a final layer of eggplant, then spread the remaining tomato paste over it.
8. 08

   Bake Lasagna

   Bake the lasagna, uncovered, at 375 for about 15 minutes.

   Cover the dish with foil and continue cooking for another 15 minutes. Remove the foil, top with the shredded cheese, and bake for an additional 3 to 5 minutes, until the cheese is melted and bubbly.

9. 09

   Final Garnish

   Garnish the lasagna with the remaining basil and cook for a few more minutes, just to warm it through.