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Organic Bound

This Hearty Lasagna Has No Noodles


September 2015

We love a hearty, comforting lasagna, no doubt — but there's more than one way to do it, especially when you let vegetables take center stage. Nobody will miss the noodles in this delicious layering of sliced eggplant, marinara and spinach. With creamy ricotta and toasty mozzarella cheese, it’s satisfying enough to be an entrée, but light enough to make a terrific side for roast meats or fish.

We think it’s a great way to showcase our convenient frozen organic spinach, too! When you've got healthy organic goodness as close as your freezer, you're free to improvise with veggies in any dish you like, any time you want. (Check out our whole frozen line — you're sure to find something you'll love!)

Spinach and Eggplant No-Noodle Lasagna

Prep Time: 20m | Cook Time: 45m | Serves 8

Ingredients
2 eggplants (about 1-1/2 lb each, sliced 1/4-inch thick, about 26 slices)
1 package Earthbound Farm Frozen Organic Cut Spinach
4 large eggs
1-1/4 cups part-skim ricotta cheese
1/2 cup shredded Parmesan cheese
1 25-oz jar marinara sauce (or any tomato-based pasta sauce you like)
1 cup shredded mozzarella cheese
Salt and freshly ground black pepper

Directions
Preheat the oven to 450 degrees F. Line 2 baking sheets with heavy foil and grease the foil. Grease a 9x13-inch baking dish and set aside. 

Arrange the eggplant slices on the foil, overlapping slightly if necessary. Sprinkle with salt and pepper, then spray the eggplant generously with vegetable oil cooking spray. Bake for 10 minutes or until the eggplant is very soft when pierced with a fork. Remove from oven, but leave the oven at 450 degrees.

Meanwhile, defrost the frozen spinach in a covered dish in the microwave for 4 minutes or until it’s soft enough to stir. Cool and squeeze out all the excess liquid you can. 

In a medium bowl, whisk the eggs, then stir in the ricotta, Parmesan and spinach. 

Spread 1-1/4 cups of the marinara sauce over the bottom of the prepared baking dish. Lay half of the eggplant slices over the sauce, overlapping slightly if needed. Spread the spinach mixture over the slices, then top with the remaining eggplant. Spread the remaining marinara over the top.

Bake uncovered for 15 minutes. Sprinkle with mozzarella and bake 10 minutes more, or until the sides are bubbling and the cheese is melted. Let stand 10 minutes before cutting into squares.

Make-Ahead Note:  The lasagna may assembled in the baking dish and then refrigerated overnight. Bring to room temperature before baking. 

Fresh Variation: Substitute 18 oz (about 4 cups, firmly packed) chopped spinach for the frozen. Slowly add it to 1/4 cup water in a large skillet and cook (or microwave) just until wilted. Squeeze dry before adding to the eggs, ricotta and Parmesan.

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