https://www.copymethat.com/r/LGkXQEIpe/eggplant-lasagna/
137403341
U2rGn3U
LGkXQEIpe
2024-05-07 23:00:22
Eggplant Lasagna
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Ingredients
- subheading: UNITS USM ½X:
- 3 large eggplants (about 3 lbs)
- 1 teaspoon salt
- 2 tablespoons olive oil, spray olive oil or ghee
- 1 tablespoon olive oil
- one onion, diced
- 4 to 8 garlic cloves, rough chopped
- 6 ounces baby spinach, about 2 extra-large handfuls
- Salt and pepper to taste ( ¼ teaspoon each)
- ¼ teaspoon red pepper flakes (optional)
- 16-ounce tub of whole milk ricotta (or sub tofu ricotta)
- 1 large egg
- ¼ cup chopped basil
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon pepper
- 24-ounce jar marinara sauce, about 3 cups
- 8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles) Feel free to use regular lasagna noodles that have been cooked to al dente.
- 1 to 1 ½ cups grated mozzarella (or meltable vegan cheese)
- ¼ to ⅓ cup pecorino (or parm, but I like pecorino better here)
- ¼ to ½ teaspoon chili flakes (optional)
- One batch Arugula Almond Pesto
- 1 large garlic clove
- ¼ cup toasted almonds, pinenuts or smoked almonds
- ½ cup packed basil leaves
- 1 cup packed arugula
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ⅓ to ½ cup light flavored olive oil (make sure oil is not bitter)
- ¼ teaspoon salt (if your almonds are heavily salted, use salt to taste.)
- ¼ teaspoon cracked pepper
Steps
Directions at feastingathome.com
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