We've all heard about Lazy Pierogie – so why not try Lazy Eggplant Lasagna?
This didn't take long to make at all – it's so hot and humid that I took a jar of my homemade meat sauce out of the freezer the day before to thaw so that I could use it and not need to have a pot of sauce simmering on the stove!
- First, I combined my whole-milk ricotta with my chopped spinach. You can wilt fresh spinach â but I chose to use frozen, cook and drain well and chop. I used barely half the box â saved the remainder for another meal. Allow to cool before adding to the cheese. Seasoned with Kosher salt, fresh ground black pepper, fresh minced parsley (dried is fine to use) and mixed well. Cover and refrigerate.
- Wash and peel your eggplant. Normally I would slice my eggplant â but this time I diced it instead. I wasn't using lasagna noodles so why go for the slices?
- Dip in beaten egg and dredge in seasoned bread crumbs â dry bread crumbs, Kosher salt, fresh ground black pepper, garlic, onion powder, fresh minced parsley (dried is fine to use).
- Well â you know the routine â heat your skillet, add your olive oil, heat your oil, and THEN add your breaded eggplant. Fry until tender/light golden.
- Meanwhile, I placed my pot of water on the stove to boil to cook my macaroni. While waiting, I transferred the cooked eggplant to a dish to cool for just a bit, sliced my brick of mozzarella (which could easily have been grated â I sliced by choice) and I spooned about a half a quart of my sauce into a bowl.
- Once again â you know the routine â pot of water comes to a rolling boil, add your salt and wait for the water to return to a full rolling boil, add your macaroni and cook al dente. Drain well and do not rinse.
- I used a few handfuls of medium shells, rotini, and cut ziti â a great way to use up macaroni! And since they all cook at the same time â it was easy. Once thoroughly drained, I stirred the cooked macaroni into my bowl of sauce and coated well.
- I placed a couple spoons of sauce into my baking dish and topped with half my macaroni; spread my ricotta/spinach mixture over the top.
- Then top this with cooked and partially cooled eggplant. At this point you can sprinkle with grated mozzarella if you want. I didn't do it this time. Top with remaining macaroni, added a bit more sauce to the top of that and spread sliced mozzarella around the top.
- Even though it was so hot and humid â I still preheated my oven to 350* F. and placed the lasagna in for 20 minutes â because this is not a big casserole dish. A larger dish would take longer.
- Enjoyed with a nice salad of greens and some onion bread.
|Amount Per Serving||%DV|
|Serving Size 14g|
|Recipe makes 4 servings|
|Calories from Fat 34||62%|
|Total Fat 3.8g||5%|
|Saturated Fat 0.81g||3%|
|Trans Fat 0.0g|
|Total Carbs 4.85g||1%|
|Dietary Fiber 0.2g||1%|