This DELICIOUS nutrient rich all veggie & cheese (no pasta!) low carb dish impressed even my finicky 12 year old.
For the noodle layers:
- 2 lbs eggplant, sliced 1/4 inch thick
- light sprinkle of salt
- 2-3 tablespoons olive oil
For the filling:
- 1/2 lb swiss chard, deveined and chopped (spinach is fine too)
- 1 large clove garlic, minced
- 1 tsp olive oil
- 16 oz good ricotta cheese
- 1 tsp lemon juice
To assemble the lasagna:
- 8 oz whole milk mozzarella (part skim is fine too)
- 3 oz parmesan
- 24 oz high quality tomato sauce (I use my own canned very thick cooked down tomato sauce from my vine-ripened tomatoes) You don’t want a very sweet sauce.
To roast the eggplant, turn the oven to 425 degrees F, and prepare a cookie sheet pan by thinly coating with the olive oil. Lay the eggplant out in a single layer (it may take more than one sheet) and sprinkle VERY LIGHTLY with salt (maybe 1/2 tsp for all of it). Roast for 20-25 minutes until the eggplant has curled, lightly browned edges and soft centers.
To prepare the filling, saute the garlic clove over medium low heat until it is mellow and yellow in color (not browned). Add the swiss chard or spinach and turn the heat to high. Toss the swiss chard quickly to combine and then cover with a close-fitting lid. Allow 30 seconds, then stir vigorously and recover for another 30-45 seconds. Remove the lid, and pull all of the solids into a bowl (discard the juice). Add the ricotta and lemon juice to the bowl and stir together the ricotta, lemon juice and sauteed swiss chard mixture).
To assemble the lasagna, place two layers of eggplant into a 9 X 9 deep baking dish. Spread half of the ricotta mixture on top of the first layer of eggplant, then spread a generous layer of tomato sauce. Sprinkle with half of the parmesan, then half of the mozzarella. Repeat all the layers, ending with the mozzarella cheese.Place in the oven to bake at 425 degrees F for 25 minutes, and serve hot! This is delicious with a leafy green salad.