Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, spinach & eggplant lagsana. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spinach & Eggplant Lagsana is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Spinach & Eggplant Lagsana is something that I’ve loved my whole life.
?????????????? ?????????? spinach, ???????????????????????? ?? ???????????????????? ????????????????????????, ????????????????????????, ????????????????????????????, ?????????????? ??????????????????????????. Spinach is a leafy, green vegetable. It is one of the most nutritious foods on earth.
To begin with this particular recipe, we have to first prepare a few components. You can cook spinach & eggplant lagsana using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spinach & Eggplant Lagsana:
- Get 1 Large Eggplant
- Get 1 packet Chopped Spinach
- Get 1 Large Egg
- Make ready 5 No-Boil Lasagna Sheets
- Take 1.5 cup Marinara Sauce
- Prepare 15 oz. Part-Skim Ricotta Cheese
- Prepare 1.5 oz. Parmesan Cheese
- Make ready 1 cup Part-Skim Mozzarella Cheese
- Take Salt & Pepper
It is an annual plant (rarely biennial), which grows to a height of up to one metre. Spinach is an annual plant, Spinacia oleracea, of the flowering plant family of Amaranthaceae and order Caryophyllales, which is popularly cultivated as a leaf vegetable. The term also is used for the succulent, edible leaves of this plant. Spinach is a leafy green vegetable that is generally cooked, but can also be eaten raw when young enough to be tender.
Instructions to make Spinach & Eggplant Lagsana:
- Preheat oven to 425 degrees F. Line large cookie sheet with foil; coat with nonstick cooking spray.
- Trim eggplant; cut lengthwise into 1/2-inch-thick planks. Place on cookie sheet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast 12 minutes or until softened and golden. Cool.
- In bowl, mix spinach, ricotta, egg, Parmesan, and 1/4 teaspoon black pepper.
- Spread 1/2 cup sauce in 9- by 5-inch loaf pan. Top with layer of noodles, breaking to fit if necessary. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella, and top with half of eggplant, overlapping to fit.
- Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.
- Cover pan with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes or until bubbling and golden brown. Let stand 10 minutes.
It has a bittersweet taste and its strong colour can be used to dye pasta green. Spinach is believed to be of Persian origin. Spinach is a low-calorie nutritional powerhouse. An annual plant native to southwest Asia, widely cultivated for its succulent. Spinach definition is - an Asian herb (Spinacia oleracea) of the goosefoot family cultivated for its edible leaves which form in a dense basal rosette; also : its leaves.
So that is going to wrap this up for this exceptional food spinach & eggplant lagsana recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
