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Eggplant Florentine Lasagna

  • RG_EggplantFlorLasagna
PREP: 20 minutes
COOK: 1 hour
Breaded eggplant and spinach are added to our tried and true, simple veggie lasagna recipe to make an extra special dish…you won’t miss the meat!


5 tablespoons olive oil
1 large eggplant, peeled and cut into 1/4 inch slices (salt if desired)
1 egg, beaten
1 1/2 cups Italian bread crumbs
1 cup water
1 (28 ounce) can Redpack® Crushed Tomatoes in Puree
1 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano
1 teaspoon Italian seasoning
Salt and black pepper to taste
1 (16 ounce) box traditional lasagna noodles, uncooked
6 ounces fresh baby spinach, washed and patted dry
1 (15 ounce) carton low fat ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese


  • Preheat over to 350o F. In a large skillet cover bottom with 5 tablespoons oil; heat over medium heat. Place egg in 1 bowl and breadcrumbs in another bowl. Dip eggplant slices in egg and then breadcrumbs. Fry on both sides until browned, place on paper towel and sprinkle with salt.
  • In a large bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning, salt and pepper
  • Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles, slightly overlapped, on top of sauce,. Top with ½ of eggplant, ½ of spinach, ½ of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  • Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
  • The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for later.


Calories: 350 | Fat: 10.0g | Trans Fats: 0g | Cholesterol: 40mg | Sodium: 830mg | Carbohydrate: 46g | Fiber: 4g | Protein: 18g | Vitamin A: 35% | Vitamin C: 20% | Calcium: 30% | Iron: 15%


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