Lasagna with Eggplant

Servings: 4 | Serving size: 1/4 lasagna

Cooking Time: 120 Minutes

This recipe can be multiplied using multiple pans. Makes great leftovers and freezes well.

Ingredients

• 1 large eggplant (about 1 lb., thinly sliced lengthwise)
• spray olive oil
• 2 tsp olive oil
• 2 cloves garlic (minced)
• 1 large onion (diced)
• 2 15-ounce cans no salt added diced tomatoes
• 1 1/2 tsp dried basil
• 1 1/4 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• fresh ground black pepper (to taste)
• 3 cups no salt added vegetable stock
• 8 ounces whole wheat or gluten-free lasagna noodles (uncooked)
• 4 ounces low moisture mozzarella cheese (shredded)
• 4 ounces sliced provolone

Preheat oven to 350°F.

Place the sliced eggplant on a large baking sheet and spray lightly with olive oil.

Roast for 20 minutes. Turn the eggplant at least once.

Remove and stack the eggplant slices and set aside.

Place the olive oil in a large skillet over medium high heat.

When hot add the garlic and onions and cook, stirring frequently, for about 5 minutes.

Add the tomatoes, basil, oregano, rosemary, thyme, marjoram, salt, pepper and vegetable stock.

Stir and simmer on medium high heat for 30 minutes. Stir occasionally while the sauce is cooking.

While the sauce is cooking, line an square 9 inch Pyrex dish with foil.

When the sauce is thickened remove from the heat.

Preheat the oven to 325°F.

Place a layer of lasagna noodles in the bottom of the Pyrex dish.

Layer 1/3 of eggplant slices on top of the noodles.

Pour 1/3 of the tomato sauce over the noodles, spreading evenly.

Place a second layer of lasagna noodles on top of the tomato sauce.

Layer 1/3 of eggplant slices on top of the noodles.

Pour 1/3 of the tomato sauce over the noodles, spreading evenly.

Spread the mozzarella on top of the layer of tomato sauce.

Place a third layer of lasagna noodles on top of the tomato sauce.

Layer 1/3 of eggplant slices on top of the noodles.

Pour 1/3 of the tomato sauce over the noodles, spreading evenly.

Cover the lasagna with aluminum foil and place in the oven.

Bake for 60 minutes.

Remove the lasagna from the oven, uncover, and add the sliced provolone on top of the lasagna.

Return the uncovered lasagna to the oven and bake for another 10-15 minutes or until the cheese is melted.

Serve.