eggplant lasagna

Name: Eggplant Lasagna
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 - eggplant; 1/2 cup(s) olive oil; 3 clove(s) garlic, minced; 1 tablespoon(s) fresh parsley, chopped, or 1 tsp dried; 1 tablespoon(s) fresh basil, chopped, or 1 tsp dried; 2 teaspoon(s) fennel seed; 8 ounce(s) jack cheese, shredded; 16 ounce(s) cottage cheese; - (or dry curd cottage cheese ie farmers cheese, which is lactose-free); 2 cup(s) spaghetti sauce; 1 1/2 cup(s) pitted ripe olives, halved

(1 rating)

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Recipe by

Penny Batt

@Need2FeedEm

Ventura, CA

This dish is all veggies and cheese, no noodles thus no grain, no starch, no gluten.

(1 rating)

yield 4 -6

prep time 25 Min

cook time 30 Min

Ingredients For eggplant lasagna

1

eggplant
1/2 c

olive oil
3 clove

garlic, minced
1 Tbsp

fresh parsley, chopped, or 1 tsp dried
1 Tbsp

fresh basil, chopped, or 1 tsp dried
2 tsp

fennel seed
8 oz

jack cheese, shredded
16 oz

cottage cheese
(or dry curd cottage cheese ie farmers cheese, which is lactose-free)
2 c

spaghetti sauce
1 1/2 c

pitted ripe olives, halved

How To Make eggplant lasagna

1
Slice eggplant thinly.

2
Heat skillet. Combine oil with herbs and brush both sides of eggplant. Brown both sides of the eggplant til tender
3
Layer 1/2 of the eggplant slices, jack cheese, cottage cheese, sauce, fennel seeds, and olives in that order. Repeat layering.
4
Cover and bake at 425 degrees F for 25 - 30 minutes or til hot and bubbly.
5
Let stand for 15 minutes before serving. Enjoy!
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eggplant lasagna

Ingredients For eggplant lasagna

How To Make eggplant lasagna

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