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3-Cheese Eggplant Lasagna

Candace Hart
  • 145 minutes
  • Serves 8

INGREDIENTS

2

eggplants, sliced lengthwise into 1/4-inch thick slices

2 tbsp

salt

2 tbsp

canola oil

1 28 ounce can

crushed tomatoes

1 6 ounce can

tomato paste

1 tsp

dried oregano

1 tsp

dried basil

1 tsp

garlic powder

1 tsp

onion powder

1 tbsp

olive oil

salt and ground black pepper

1 tsp

olive oil

1

onion, diced

1 cup

frozen chopped spinach

1 cup

shredded carrot

1 15 ounce container

ricotta cheese

2

eggs

1/2 cup

freshly grated Romano cheese

1 tsp

garlic powder

1 tsp

onion powder

1/2 tsp

salt

1 cup

shredded mozzarella cheese