2016_TUT_Logo

  • Shop Online
  • Store Locator
  • Contact Us
Connect
  • Facebook
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • Quality
  • Recipes
  • Tips
    • Comfort Food
    • How to Make Perfect Paella
    • Internal Temperature Guide for Meat Printable
  • Products
    • Store Locator to find Tuttorosso Tomato products
    • San Marzano Product Listing
    • Italian Inspirations Product Listing
    • Classic Product Listing
    • Frequently Asked Questions
  • Home/
  • Recipes/
  • Detail

Eggplant Florentine Lasagna

Would You Cook This Again? READ REVIEWS
Print Options
  • 3x5
  • 4x6
  • Full Page
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 375o 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.
Get Inspiration and More from Tuttorosso
Sign Up Here

Related Recipes

View Recipe
Chicken Parmesan
View Recipe
Shredded Pork Sandwich with Spicy Ginger Tomato BBQ Sauce & Cabbage Slaw
View Recipe
Pork Ragu with Creamy Polenta
View Recipe
Artichoke and Tomato Crostini

Reviews

Write a review Average rating:
()
★
Newest on top Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
New code

You've already submitted a review for this item

|
()
★

Write a review Average rating:
()
★
Newest on top Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
New code

You've already submitted a review for this item

|
()
★
rg_logo_fullcolor_tomatoes_pmstuttorosso-logo-footerredpacklogoredgoldlook_notagline
Connect
  • Facebook
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • Red Gold Corporate
  • Red Gold Brand
  • Redpack Brand
  • Privacy Policy
  • Terms of Use
  • Contact Us
P.O. Box 83 Elwood, Indiana 46036 | For Consumer Relations Only: (866) 729-7187 | Company: (765) 557-5500 Fax: (765) 557-5501
2005 - 2020 Red Gold, Inc., All Rights Reserved