No-Noodle Lasagna
/The first lasagna recipe I published on this blog called for twenty ingredients. TWENTY! That is not a typo. (I'm embarrassed to even link to that recipe, oh how much I've learned since 2015!)
Lasagna is one of those things that just has a lot of components, but I was on a mission with this one: Simplify. Because some weeks, even just having twenty ingredients on your shopping list is stressful. Right??
This version has less than half that number of ingredients. That said, it still needs to bake for 50 minutes, so if you are trying to serve this on a weeknight, doing all the prep ahead of time will help you out.
No-Noodle Lasagna
Serves: 8 | Active Time: 90 minutes
Ingredients:
Directions:
- Preheat oven to 450°F, and slice eggplants in thin, long strips — about 1/4-inch thick. Spread slices out in a single layer on a sheet pan, and brush with olive oil. Place in oven and roast for 20 minutes, until eggplant begins to soften.
- Meanwhile, brown sausage in a skillet over medium heat. Once cooked, set aside.
- Place thawed spinach in a strainer, and squeeze out as much extra water as possible.
- Make the lasagna: spread 1/2 cup sauce in the bottom of a 9x16-inch baking dish. Arrange half of the eggplant strips as “noodles” in a single layer. Spread ricotta cheese over eggplant, and then top with sausage crumbles. Next, spread the spinach in a layer. Spread 1/2 cup sauce over top, and then layer the remaining eggplant in a second layer. Top with another 1/2 cup of sauce, and then top with shredded mozzarella and 1/2 cup parmesan.
- Reduce oven temperature to 375°F, and bake lasagna covered for 25 minutes, and then uncovered for 25 minutes.
- Allow to cool for 10 minutes, and then top with minced parsley. Slice and serve. Top with parmesan if desired.