Meatless Monday: Eggplant Lasagna

For this Meatless Monday, here's a tasty vegetarian combination of two Italian favorites: Lasagna and Eggplant Parmesan.

Eggplant Lasagna

3 sheets fresh lasagna pasta (or 3-4 sheets of your favorite no-boil lasagna noodle)

3/4 - 1 jar good quality tomato sauce (I used Dave's Gourmet Tomato Basil, but you can pick your favorite)

8 oz ricotta cheese (low-fat if you prefer)

4-6 oz grated Parmesan or Parmesan Blend

9 slices grilled eggplant (you can do this ahead OR use Trader Joe's frozen low-fat eggplant cutlets)

8 oz fresh spinach or arugula

1/2 cup fresh basil leaves, stems trimmed 

1 tsp. garlic powder

1 tsp. salt or to taste

1/2 tsp fresh ground pepper or to taste

1 tbs. extra virgin olive oil

10 fresh small mozzarella balls (ciliegine) OR fresh enough sliced fresh mozzarella to cover the top of the lasagna

Preheat oven to 400 degrees.

In a rectangular baking dish, drizzle a little olive oil on the bottom and add about 1/4 cup of tomato sauce (just to get the bottom wet). Cover bottom of the dish with lasagna sheets - if you are using fresh pasta like I did, you will probably only need one. Spread sheets with ricotta cheese, sprinkle on some Parmesan, and season lightly and evenly with garlic powder and pepper. Top with eggplant slices. Add some of the fresh basil and spinach to cover. Add a bit more sauce, and repeat this process until you run out of pasta sheets. Finish the top with a pasta sheet, remaining sauce, fresh mozzarella, and a little drizzle of olive oil. Bake for 35-45 minutes or until pasta is soft and cheese is melted and bubbly.

This pairs well with a zucchini, tomato, and onion medley - the recipe for which can be found here.

Wine suggestion:

Try a full-bodied red Zinfandel, Cabernet Sauvignon, or this lovely Meritage - Hannah Nicole Vineyards 2005.