Easy Eggplant Lasagna

Easy Eggplant Lasagna RecipeSpacegirl Organics sent me an eggplant last week and I was tired of making the usual mini eggplant-crust pizzas, so I decided a lasagna would be equally delicious and lots easier. So, of course I began scouring the internet for simple recipes, but did I find any? NO! They all wanted me to use flour and/or  bread crumbs and eggs and ricotta. They wanted me to dredge and pan sear and pre-bake and too much other nonsense I simply didn’t have time for. So what’s a girl to do? Improvise!

Watch how simple you can keep things if you desire deliciousness without work.

Easy Eggplant Lasagna Ingredients

  • 1 eggplant, sliced thinly (What is thin? I don’t know. 1/4 inch? Ish.)
  • 1 jar of your favorite tomato sauce (we use a jar of anything organic; this time it happened to be marinara and I forget the brand.)
  • 1/2 pound of grated cheese (we use Beyond Organic raw cheddar curds because they melt like mozzarella but they taste like dairy from heaven — just please don’t use the pre-grated store-bought kind with sawdust!)

Easy Eggplant Lasagna Recipe

  • Grease a baking dish and place a layer of eggplant slices to cover the bottom of your dish. You’ll want to overlap your eggplant a little so you don’t get big holes of sauce pockets.
  • Spoon on the sauce and spread out to cover your eggplant.
  • Sprinkle cheese on top to cover your sauce.
  • Repeat eggplant layer, sauce layer, and cheese layer.
  • Repeat again, and again until you run out of eggplant. I made about 5 layers.
  • Bake at 350-degrees for 20-30 minutes. Once it’s bubbling good, it’s probably ready. We like our cheese to almost get a little crunchy on the edges so bake toward the long end if you like it like we do!
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About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
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2 Responses to Easy Eggplant Lasagna

  1. Jenny says:

    This sounds delicious and easy! How long did you bake it for and at what temp?

    • jenni smith says:

      Eek! Premature postage. 🙂 Thank you, Jenny! I just added this last bullet point…

      Bake at 350-degrees for 20-30 minutes. Once it’s bubbling good, it’s probably ready. We like our cheese to almost get a little crunchy on the edges so bake toward the long end if you like it like we do!

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