Noodle Free Eggplant and Spinach Lasagna

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. 1

   Wash and dry eggplant. Slice eggplant the long way.

2. 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. 3

   Roast eggplant for about 10 minutes per side.

4. 4

   Mix ricotta with chopped basil and oregano. Reserve about 1/3 for garnish.

5. 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. 6

   Add more ricotta.

7. 7

   Add another layer of eggplant. Top with remaining tomato paste.

8. 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. 9

   Garnish with remaining basil and cook a few more minutes.

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