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Eggplant-Instead-of-Noodle Lasagna


It’s been a while. That’s one of those major downsides of college–during this supposed “time of your life” there comes a period every three months or so when you just have to disappear into the world of finals. It didn’t help that my cousin got married this weekend and that required three days of festivities in Chicago. Not that that’s a bad thing–in fact, it was incredibly fun. I wish I could go to weddings every day. Or at least once a month–it could get tiring.

In the meantime, there is a recipe I have been meaning to post. I first made this over the summer when I was obsessed with buying eggplant at the farmers’ market. Then I made a variety of it at my friend’s house because most of her family is gluten free. I then made it again last week. It turns out, it is perfect for an easy winter dinner. It’s warm and hearty but still has the flavors of summer. It’s also excellent because you can just keep eating it guilt free!

Eggplant-Instead-of-Noodle Lasagna

1 medium to large eggplant, cut into ribbons
1/2 zuccini, thinly sliced medallions 2 cups spinach
1/2 medium onion
1 jar of tomato sauce
1/2 cup of cheese of your choice

To cut the eggplant into ribbons, turn it on its side and drag my knife from the top so that the pieces are still attached. Once you have cut through the entire eggplant, chop off the top. Then salt the eggplant slices and let them sit for at least ten minutes. Rinse off the salt if desired.

Saute the eggplant strips in a capful of olive oil in a hot pan until soft. Use the same pan to briefly saute the onions. Cover them for five to ten minutes so they wilt a bit.

For the sauce, I used half of a jar and half of a homemade sauce, but any tomato sauce you like will work. To make the sauce, I sauteed half an onion and two cloves of minced garlic. I then added canned tomato sauce and let it simmer in the pan. Once it has simmer for about 20 minutes, add oregano, pepper, and salt, to taste. Simmer for 10 more minutes so the flavors absorb.

To make the lasagna itself: pour a little sauce on the bottom of a baking pan. Then place a layer of eggplant, followed by the zucchini medallions. Top this with a layer of cheese. Sauce, eggplant. Then onions and uncooked spinach. Eggplant, sauce. Cover the pan with cheese.

Bake for 30 minutes at 350 degrees.


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