Eggplant Lasagna

Eggplant Lasagna

                                            Eggplant Lasagna.

Eggplant LasagnaMy Eggplant Lasagna screams comfort food! This luscious noodle and vegetable casserole is perfect to serve on these northern cold and, yes, snowy days! My Eggplant Lasagna is simply layered with thinly sliced organic eggplant, fresh fennel, sliced peppers, creamy cottage or ricotta cheese, no boil lasagna noodles, shredded Italian cheese blend and a good Italian tomato sauce. Just layer it all in a baking dish until done! Enjoy my Eggplant Lasagna with a fresh green salad and a good glass of wine!

1 jar good Italian sauce

1 organic eggplant, sliced thinly

1 organic red pepper, thinly sliced

1/2 organic fennel with fronds, chopped

1 quart raw cottage cheese or a good ricotta

5 ounces shredded Italian cheese blend

Italian seasoning blend

Dried oregano and basil

Salt and pepper to taste

I jar eggplant caponata, for the top

2 organic tomatoes, thinly sliced, for the top

1/2 cup grated parmesan, cheese for the top

Preheat oven to 350 degrees Fahrenheit 

Starting with some sauce in the bottom of a baking dish

Make alternate layers with the eggplant, fennel, peppers, cheeses, sauce and spices

Finish the top with a jar of caponata, sliced tomatoes and the grated parmesan

Cover the dish with aluminum foil

Bake for 1&1/4 hours

Uncover and bake for another 25 minutes

Remove from oven, cover and let rest for another hour or so before slicing

Serve with a green salad and Enjoy!

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