Instructions
Prepare the Eggplants:
Preheat the oven to 190°C (375°F).
Arrange the eggplant slices on a baking sheet, sprinkle with 1 tablespoon of salt, and let them sit for 30 minutes to draw out moisture.
Cook the Vegetables:
In a pan over medium heat, sauté the onion and green pepper in olive oil until tender.
Add the diced tomatoes from both cans, the crushed tomatoes, and Italian herbs. Simmer for 15 minutes.
Rinse the eggplant slices to remove the salt, then pat them dry with paper towels.
Prepare the Ricotta Mixture:
In a separate bowl, combine the ricotta cheese, spinach, a pinch of salt, and pepper. Mix well.
Assemble the Lasagna:
Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
Layer eggplant slices over the sauce, then spread the ricotta mixture on top.
Repeat layers of sauce, eggplant, and ricotta mixture until all ingredients are used.
Top with shredded mozzarella and grated Parmesan cheese.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
Serve:
Allow the lasagna to cool for 10 minutes before serving.
Tips for Success
Sweating the Eggplant: Salting the eggplant slices helps to remove excess moisture and bitterness, an essential step.
Layer Evenly: Ensuring even layers helps create a well-structured lasagna that is easy to serve.
Cheese Variety: Experiment with different types of cheese for varied flavors and textures.
Health Benefits
Eggplant is a fiber-rich, low-calorie vegetable loaded with vitamins, minerals, and antioxidants. Paired with spinach and tomatoes, this dish is a nutrient powerhouse, promoting heart health and providing substantial dietary fiber for good digestion.
