How to Cook Yummy Spinach & Eggplant Lagsana

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Before you jump to Spinach & Eggplant Lagsana recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons for doing this. There are numerous illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. No matter where you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making a couple of modest changes can positively impact day-to-day eating habits.

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Evidently, it’s not hard to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to spinach & eggplant lagsana recipe. You can have spinach & eggplant lagsana using 9 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Spinach & Eggplant Lagsana:

  1. Prepare 1 of Large Eggplant.
  2. Take 1 packet of Chopped Spinach.
  3. Use 1 of Large Egg.
  4. Get 5 of No-Boil Lasagna Sheets.
  5. Take 1.5 cup of Marinara Sauce.
  6. Use 15 oz. of Part-Skim Ricotta Cheese.
  7. Get 1.5 oz. of Parmesan Cheese.
  8. Provide 1 cup of Part-Skim Mozzarella Cheese.
  9. Take of Salt & Pepper.

Steps to make Spinach & Eggplant Lagsana:

  1. Preheat oven to 425 degrees F. Line large cookie sheet with foil; coat with nonstick cooking spray..
  2. Trim eggplant; cut lengthwise into 1/2-inch-thick planks. Place on cookie sheet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast 12 minutes or until softened and golden. Cool..
  3. In bowl, mix spinach, ricotta, egg, Parmesan, and 1/4 teaspoon black pepper..
  4. Spread 1/2 cup sauce in 9- by 5-inch loaf pan. Top with layer of noodles, breaking to fit if necessary. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella, and top with half of eggplant, overlapping to fit..
  5. Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce..
  6. Cover pan with foil; place on cookie sheet. Bake 30 minutes. Uncover; top with remaining mozzarella. Bake 15 minutes or until bubbling and golden brown. Let stand 10 minutes..

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