Monday, September 14, 2009

Eggplant, Spinach & Tomato Lasagna Recipe

This is a weekly tradition in our house! I grow the eggplants and tomatoes in my backyard to ensure the freshest healthiest dish! The children love it, and the best part is that there is enough for two meals! ~ Enjoy!

  • 15 oz Ricotta Cheese
  • 4 Cups Shredded Mozzarella cheese
  • 1/2 cup grated Parmesan
  • 2-3 jars of pasta sauce
  • Fresh tomatoes
  • Fresh Spinach
  • Fresh Eggplant
  • Lasagna noodles

Preheat oven to 375. You will cook the lasagna for 55 minutes covered with foil. Take off foil and cook for another 5 minutes.

First wash and cut-up some fresh tomatoes
Then Slice and cut some fresh Eggplant

You will want to put the eggplant in between paper towels for about 20-30 minutes to take out the bitter flavor

Make sure and salt the eggplant

First line the 13 x 9 baking pan with pasta sauce. Then add a layer of lasagna noodles

Then follow with another layer of sauce and then some ricotta cheese

On top of the ricotta cheese add some mozzarella cheese and Parmesan cheese. Then cover with fresh spinach

Then cover the spinach with the eggplant slices

Then cover with the fresh tomatoes slices

Then repeat!

End the dish with a nice layer of mozarella and parmesan

The end result is delicious!


  1. This looks delicious! In fact, it inspired me to make a FELT Eggplant, Spinach & Tomato Lasagna!

    Come over and check it out:


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