Eggplant
Lasagna
6
strips lasagna
24
oz. ricotta cheese
2
eggs, slightly beaten
1
cup cottage cheese
¼
cup Parmesan cheese
1
tbsp. Italian seasoning
1
medium eggplant, peeled and thinly sliced
2
quarts spaghetti sauce, with meat
5
slices provolone cheese
2
tbsp. Parmesan cheese
1
tbsp. basil leaves
In
large kettle cook the lasagna in boiling water for 8 minutes. Remove from heat
and cover with cold water. Set aside.
In large bowl combine ricotta, cottage, ¼
cup Parmesan, Italian seasoning and eggs and mix together well. In lightly greased lasagna baking dish lay
three pieces of lasagna in bottom. Cover with one third of the cheese mixture.
Layer with meat from spaghetti sauce (I use my own homemade so I slice the
sausages and meatballs into bite size pieces). Top with one third of the
eggplant slices.
Spread one third of the cheese mixture over the eggplant, then
another layer of meat and sauce two more times.
Cover with last three slices of
the lasagna and place provolone cheese over pasta and then cover with remaining
sauce. Sprinkle with 2 tbsp. Parmesan
cheese and basil leaves.
Bake covered at
350ยบ for one hour. Remove cover and bake 15 more minutes. Let stand 30 minutes
before serving.
© Crackerberries 2015
