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LOCATION: Recipes >> Vegetarian >> Spinach and Eggplant Lasagna with Goat Cheese

Print this Recipe    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 taste.

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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