Monday’s Bread Bowl: Very Veggie Eggplant Lasagna

Smokey, Italian, and Cheesey 

There’s actually a smokey flavor infused throughout this unique lasagna thanks to the roasted eggplants. The Mixed Stew also added a hot kick with some shredded wasabi-seasoned cheese.  Here’s the recipe:

What you will need:

1 aluminum baking pan, deep enough for lasagna

1 large skillet

1 cutting board

Non-stick cooking spray

Aluminum foil

3 garlic toes, minced

1 small onion, chopped

1 jar Ragu brand Roasted Garlic Cheese Sauce

2 cups spinach, coarsely chopped

1 lb lasagna noodles, boiled ‘til al dente

4 large eggplants (We used Chinese but feel free to use other varieties.), roasted on stovetop and chopped into bite-sized pieces

2 cups shredded mozzarella

2 cups Ricotta cheese

1 cup Yancey’s Fancy Hot Wasabi Horseradish Cheddar, shredded

Dried Oregano

Olive oil

Salt to taste

Cooking and Directions:

Heat skillet on medium-high heat.  Add olive oil, onion, garlic, and salt.  Let ingredients sautee until onion turns translucent.  Next, pour in eggplant pieces and chopped spinach.  Stir well until mixture cooks through then ad jar of Ragu cheese sauce.  Mix well.  Allow eggplant to reach a mushy and spreadable consistency.  Remove from stove and set aside.

Preheat oven at 350 degrees.  Coat bottom of aluminum pan with cooking spray.  Then spread a layer of eggplant mixture until it fully cover the bottom of the pan.  Layout a layer lasagna noodles over eggplant layer.  Then spread a generous layer of ricotta cheese, mozzarella, and wasabi cheddar over the lasagna noodles.  

Continue building the lasagna bake with alternating layers of cheeses, noodles, and eggplant mixture until finished off with last layer.   Cover lasagna with aluminum foil.  Bake in oven for 1 hour.  Remove foil cover during last 15 minutes of baking time.  Remove lasagna from oven.  Let rest for 15 minutes then serve.