Eggplant Lasagna

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 350º for one hour. Remove cover and bake 15 more minutes. Let stand 30 minutes before serving.

© Crackerberries 2015

Eggplant Lasagna

Eggplant-Spinach Lasagna

1¼ lb eggplant, thinly sliced

1 lb ground beef

1 onion, chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

3 cups baby spinach

1½ cups shredded low fat mozzarella cheese

1½ cups low fat cottage cheese

3 slices Colby jack cheese

2 tbsp parmesan cheese

1 pint stewed tomatoes

1 egg, slightly beaten

Preheat oven to 375°.

Cook ground beef in skillet until brown.  Drain off grease and add onions, garlic and celery and cook for about 5 minutes.

Combine cottage cheese, mozzarella cheese, egg, spinach and 1 tablespoon of parmesan cheese in medium bowl and mix well.

Spray 9x9 baking dish with cooking oil.  Layer one third of eggplant in bottom of dish.  Spread half of the meat mixture over top and then half of the cottage cheese mixture, repeat layers ending with eggplant.  Lay slices of Colby Jack strategically over eggplant and pour stewed tomatoes over the top.  Sprinkle with remaining parmesan cheese and cover.  Cook 375° for 45 minutes.  Remove cover and cook an additional 15 minutes.  Let cool at least ten minutes before serving.

© Crackerberries 2013

Lasagna

4 Cheese Broccoli Lasagna

1 package lasagna
15 oz ricotta cheese
1½ cup cottage cheese
½ cup Swiss cheese
½ cup parmesan cheese
2 eggs
1 Tbsp basil leaves
½ lb ground beef
2 cups fresh broccoli florets, cut small
4 cups tomato sauce (I use homemade from the garden)

In large bowl combine ricotta cheese, cottage cheese, Swiss cheese, parmesan cheese, eggs and basil leaves; mix well.  Add broccoli florets and stir well.

Saute ground beef, onion and garlic until brown.  Drain if necessary.  Add two cups of tomato sauce and stir well.  Remove from heat. 

Cook lasagna according to package directions and drain.

Start with a layer of sauce on the bottom of a well greased lasagna pan.  Put a layer of noodles, then ricotta/broccoli mixture, top with sauce; layer three times with final topping being sauce.  Sprinkle with parmesan if desired.  Bake 350º for one hour; let stand 15 minutes before serving.

 

 

© Crackerberries 2012

 

The Best Lasagna

Before you make the best lasagna you must spend a whole day making the best spaghetti sauce.   

1 package lasagna

15 oz ricotta cheese

1 cup cottage cheese

1 cup Romano cheese

4 cups shredded mozzarella cheese

2 eggs

1 Tbsp basil leaves

4 cups spaghetti sauce

In large bowl combine ricotta cheese, cottage cheese, Romano cheese, eggs and basil leaves; mix well. 

Cook lasagna according to package directions and drain.

Start with a layer of sauce on the bottom of a well grease lasagna pan.  Put a layer of noodles, then ricotta mixture, top with sauce and mozzarella cheese; layer three times with final topping being the mozzarella cheese.  Bake 350º for one hour; let stand 15 minutes before digging in.

© Crackerberries 2011