Free Recipe Eggplant and Spinach Lasagna

Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1

Ingredients for Eggplant and Spinach Lasagna Recipe

1 pk (10 oz) of frozen spinach,
-thawed and drained
1 md Eggplant, sliced thinly
-lengthwise
1 Egg or egg white
1 c Lowfat ricotta cheese
1/4 c Feta cheese
2 tb Shredded parmesan (optional)
16 oz Tomato sauce (no salt added)
Garlic, basil, pepper,
-italian spices

Eggplant and Spinach Lasagna Preparation

/ hpcc01:rec.food.recipes / FRITZ@QHORSE.STX.COM / 6:07 am Mar 28, 1996 / Lightly salt sliced eggplant and set aside. In a bowl, mix spinach, ricotta, feta, egg and spices. Spray an 8×8 (preferable glass) pan with non-stick spray. Rinse eggplant and pat dry. Lay 3 or 4 slices of eggplant in the bottom of the pan (whatever fits). Put about 1 cup of spinach mixture on top and spread out to cover eggplant. Repeat layers, ending with spinach until eggplant and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides. Sprinkle with parmesan if using it, and bake at 375 for 30-40 minutes, until a knife cuts through easily, indicating that the eggplant is cooked. Let rest about 5 minutes before serving. 4 large or 6 small servings. rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the Posting Guidelines file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear. Posted to EAT-L Digest 11 Dec 96 From: Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM> Date: Thu, 12 Dec 1996 08:29:11 PST

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