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Noodle Free Eggplant and Spinach Lasagna

Name: Noodle Free Eggplant and Spinach Lasagna
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: Cheese--about (4 oz); 2-3 small to medium eggplants; Fresh basil (about 1/2 cup); 1 15 ounce container of ricotta (I used part skim); 1/2 teaspoon salt; 2 cups of fresh spinach (I used baby spinach); 6 ounces Can tomato paste

By Foodista45 min6 servings

If you want to add more gluten free and primal recipes to your recipe box, Noodle Free Eggplant and Spinach Lasagna might be a recipe you should try. This recipe serves 6. One serving contains 265 calories, 15g of protein, and 16g of fat. For $1.35 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. 1 person has made this recipe and would make it again. Only a few people really liked this main course. A mixture of cheese--about, spinach, basil, and a handful of other ingredients are all it takes to make this

Instructions

1
Wash and dry eggplant. Slice eggplant the long way.
2
Sprinkle with salt and leave for a while. The longer the better 20 to 30 minutes is great. Do not rinse.Preheat oven to 42
3
Roast eggplant for about 10 minutes per side.
4
Mix ricotta with chopped basil and oregano. Reserve about 1/3 for garnish.
5
Spread about 1/3 of the tomato paste in a square dish. Top with eggplant and 1/2 the ricotta mixture. Top with spinach.
6
Add more ricotta.
7
Add another layer of eggplant. Top with remaining tomato paste.
8
Bake at 375 uncovered about 15 minutes.Cover with foil. Cook another 15 minutes.Top with shredded cheese. Cook about 3-5 minutes till cheese melts.
9
Garnish with remaining basil and cook a few more minutes.