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Spinach and Eggplant Lasagna with Goat Cheese

9 Lasagna noodles or 8 ounces won-ton skins
Spinach filling
Eggplant filling
6 ounce package sliced part-skim mozzarella cheese
4 ounces soft, mild goat cheese
3/4 to 1 cup spaghetti sauce
1/4 cup grated parmesan cheese
2 Tablespoons julienned fresh basil

Cook lasagna noodles according to package instructions. (if using
won-ton skins, bring large pot of salted water to boil and have
ready tongs with smooth, rounded edges and large bowl of cold water.
Drop skins 1 by 1 into rapidly boiling salted water. As soon as
water boils up again after adding last skin, quickly remove skins
with tongs and place in cold water).

Grease shallow 7 to 8 cup capacity rectangular or oval baking dish.
If using won-ton skins lift gently from water by centers, not edges
which tear easily with hands and set on paper towels to drain.

Divide noodles or won--ton skins into 3 equal parts. Divide spinach
filling, eggplant filling, mozzarella and goat cheese in half.
Cover bottom of baking dish with 1 part lasagna noodles or skins,
patching together as necessary. Spread with 1/2 spinach filling.
Cover with 1/2 mozzarella slices. Press gently in place. Spread
1/2 eggplant filling over mozzarella. Dot with 1/2 goat cheese,
pinched off in small pieces.

Cover with second part noodles or skins, and repeat layers, ending
with third part noodles or skins. Press gently into place. Top
with spaghetti sauce as needed to cover top layer. Sprinkle with
Parmesan cheese.

Place dish on baking sheet. Bake on center rack of oven at 375!
until bubbling and browned on edges, about 1 hour. Let rest 10
minutes at room temperature before serving. Garnish with basil.
Cut into servings. Use metal spatula to transfer lasagna to serving
dish. Makes 4 to 6 servings.

Spinach Filling

2 (10-ounce) packages frozen minced spinach, thawed
1 large clove garlic, minced
2 large egg whites
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon black pepper

Wring spinach in cloth towel to remove most of liquid. Place in
mixing bowl. Toss in garlic, egg whites, salt, nutmeg and pepper.

Eggplant Filling

1 Tablespoon olive oil
1 large red onion, minced
1 (1-pound) large eggplant, peeled, cut into 3/4 inch cubes
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed hot red pepper
1 cup homemade or bottled spaghetti sauce
2 tablespoons julienned fresh basil

Heat oil in 12-inch non-stick skillet over medium high heat. Add
onion, eggplant, sugar, salt and crushed hot red pepper. Cook,
uncovered until eggplant starts to become tender but still has
texture, about 4 minutes, stirring frequently. Add sauce. Heat
through. Remove from heat. Stir in basil. Adjust seasonings to

Note: If using won-ton skins expect some waste. Be prepared to
patch skins in baking dish to make solid layer. Double or triple
thicknesses are no problem in finished dish..


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