Eggplant Florentine Lasagna

Name: Eggplant Florentine Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 5 tablespoons extra virgin olive oil; 1 large eggplant; 1 egg; 1 1/2 cups Italian bread crumbs; 1/2 cup water; 1 (28 ounce) can Crushed Tomatoes with basil; 1 (28 ounce) can Tomato Sauce; 1 teaspoon dried basil; 3 garlic cloves; 1 teaspoon dried oregano; 1 (6 ounce) package fresh baby spinach; Salt and black pepper to taste; 1 (16 ounce) package lasagna noodles; 2 cups shredded mozzarella cheese; 1/2 cup shredded Parmesan cheese

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Serves:

12 people

Prep Time:

20 minutes

Cook Time:

60 minutes

This specialty lasagna recipe calls for fresh spinach, bright purple eggplant and tons of other colorful, fresh herbs and vegetables, layered between lasagna noodles.

Ingredients

Copy Ingredients

5 tablespoons extra virgin olive oil
1 large eggplant, peeled and cut into 1/4 inch sliced
1 egg, beaten
1 1/2 cups Italian bread crumbs
1/2 cup water
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 (28 ounce) can Tuttorosso® Tomato Sauce
1 teaspoon dried basil
3 garlic cloves, minced
1 teaspoon dried oregano
1 (6 ounce) package fresh baby spinach, washed and patted dry
Salt and black pepper to taste
1 (16 ounce) package lasagna noodles, traditional, uncooked
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Instructions

Preheat over to 375^o F. In a large skillet cover bottom with 4 tablespoons oil; heat over medium heat. Place egg in 1 bowl and breadcrumbs in another bowl. Dip eggplant slices in egg and then breadcrumbs. Fry on both sides until browned, place on paper towel and sprinkle with salt and pepper
In a medium saucepan combine crushed tomatoes, tomato sauce, garlic, basil and oregano; simmer over medium heat for 15 minutes.
Place spinach in a microwave safe bowl and top with a damp paper towel. Microwave for 1 minute and then drizzle with 1 tablespoon of extra virgin olive oil Toss to coat the leaves with oil.
In a 9 X 13 inch baking dish pour 1½ cup of tomato mixture, cover bottom of dish. Top with 4 noodles, overlapping slightly. Pour 1½ cups of tomato mixture over noodles followed by half the eggplant, half the spinach and 1 cup mozzarella cheese. Layer 4 more noodles, 1 ½ cups tomato mixture, remaining eggplant and spinach. Top with 1 cup mozzarella cheese. Top with 4 lasagna noodles and pour remaining sauce over the top. Sprinkle with Parmesan cheese and cover with foil. Bake for 50 minutes; uncover and bake an additional 5 minutes.

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Eggplant Florentine Lasagna

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