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SPINACH EGGPLANT LASAGNA
Ingredients
- 2 large eggplants, peeled and thinly sliced lengthwise (if you have a mandolin, use it for even strips)
- 2 1/2 cups low-fat mozzarella cheese, sliced
- 2 cups low-fat ricotta cheese
- 3/4 cup parmesan cheese, grated
- 2 eggs
- 1 tablespoon olive oil
- fresh basil, garnish
- kosher salt and freshly ground pepper, to taste
- Tomato Sauce: (homemade or store-bought)
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can diced tomatoes
- 1 (10 oz.) package frozen spinach, thawed and drained
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
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