EGGPLANT LASAGNA

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EGGPLANT LASAGNA

Ingredients

  • Sauce
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 large cloves garlic, minced
  • 2 cans (14.5 ounces each) whole tomatoes, crushed with juices
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 cup dry red wine
  • 1 tablespoon chopped fresh basil (1 teaspoon dried)
  • 1 tablespoon chopped fresh oregano (2 teaspoons dried)
  • 2 tablespoons chopped fresh parsley (1 tablespoon dried)
  • Salt and pepper to taste
  • Eggplant
  • 2 large eggplants, sliced into 1/4-inch slices
  • Olive oil
  • Ricotta Cheese Mixture
  • 2 cups part-skim ricotta cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley (1 tablespoon dried)
  • Salt and pepper to taste
  • Other Ingredients
  • 3/4 pound instant no-boil lasagna sheets (see notes below)
  • 12 ounces mozarella cheese, grated
  • 3/4 cup freshly grated Parmesan cheese

Instructions

For the sauce: Heat the olive oil in a large saut
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