Eggplant and Spinach Lasagna
A delicious veggie lasagna with homemade tomato sauce, eggplant, spinach, and mozzarella. The perfect family meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings 1x
- Category: Pasta
- Method: Homemade
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 5 cups of pasta tomato sauce
- 2 cup of water
- 12-ounce box of lasagna noodles
- 2 cups of sour cream
- 8-ounces of fresh mozzarella
- 1 eggplant, cut into thin rounds
- 4 cups of fresh spinach
- 1/2 cup of shredded parmesan
Equipment
- 13x9 lasagna pan (I love a good ole Pyrex glass dish)
Instructions
- Preheat the oven to 375°.
- Add the water to the tomato sauce. Add 1 cup of tomato sauce to the bottom of the lasagna pan. Then add the first row of lasagna noodles.
- Using the back of a spoon, smear sour cream on each noodle.
- Add a layer of eggplant slices
- Rip chunks of mozzarella with your fingers and sprinkle it on top of the eggplant.
- Sprinkle 2 cup of fresh spinach on top of the mozzarella.
- Repeat two more times! Tomato sauce, noodles, sour cream, eggplant, mozzarella, then spinach. Skip the spinach on the last set. Push down noodles to ensure they are submerged in tomato sauce or covered in cheese. Noodles without sauce/cheese will not cook and will be crunchy.
- Sprinkle parmesan cheese on top of lasagna and toss it in the oven.
- Bake for 45 minutes, cheese on top should start to brown. Once you remove the lasagna from the oven, let it sit for 15 minutes before serving.
Notes
Lasagna is even better as leftovers… so make extra! Lasts in the refrigerator for up to 5 days.
Find it online: https://www.bowlofyum.com/2020/10/eggplant-and-spinach-lasagna/