Ingredients:
- 2 large eggplants
- Pasta Sauce:
- 1-28 ounce can San Marzano tomatoes
- ¼ c. tomato paste
- 2 cloves garlic, minced
- 1/2 t. dried basil
- ½ t. dried oregano
- 1 t. dried parsley
- ½ t. salt
- ¼ t. dried pepper flakes (optional)
- 2 lbs grated mozzarella cheese, divided
- 15 ounces ricotta cheese
- 1 t. dried basil
- ½ t dried oregano
- 1 T dried parsley
- 1 grated carrot
- 1 grated zucchini
- 10 ounces frozen spinach, thawed and drained – squeeze out extra water (optional)
- ½ c. parmesan cheese, divided
- ½ t salt
Preperation:
Peel the eggplants and slice into 1/4“- thick slices that serve as “noodles.” Sprinkle each slice with salt and allow to rest for 30 minutes. Wash well with cold water and drain in a colander. Preheat the oven to 425 degrees. Divide the eggplant “noodles” into three piles. In a greased 9X 13 lasagna pan, pour 2 cups pasta sauce and spread evenly over the bottom of the pan. Layer on 1/3 of the eggplant “noodles.” Mix together 3 cups mozzarella, the ricotta, 1 t. basil, ½ t. oregano, 1T.parsley, grated carrot, grated zucchini, optional squeezed spinach, ¼ c. parmesan and the salt. Spread the entire mixture over the first layer of noodles. Top with another layer of “noodles” then 2 ½ cups sauce, one-third of the remaining mozzarella then repeat beginning with the remaining “noodles.” Top with the final ¼ c. parmesan and cover tightly with aluminum foil. Bake 45 minutes then remove the foil and finish another 15 minutes. Rest 15 minutes before cutting.
