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Eggplant Lasagna all'Arrabbiata
Eggplant Lasagna all'Arrabbiata

Eggplant Lasagna all'Arrabbiata

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Cook Minutes 2 Hr 5 Min
Prep : 45 Min Cook: 1 Hr 20 Min
Layers of roasted sliced eggplant, chopped spinach, Parmesan and mozzarella cheeses, and a spicy CLASSICO Riserva Arrabbiata Pasta Sauce team up to make this vegetarian lasagna recipe a dinner-party classic. No one will miss the meat in this hearty and delicious veggie-packed baked lasagna.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 eggplants (2 lb./900 g)
2 Tbsp. extra virgin olive oil
1 egg, beaten
1 pkg. (500 g) frozen chopped spinach, thawed, drained
1 container (475 g) ricotta cheese
1/2 tsp. black pepper
1/4 tsp. salt
1 container (141 g) Kraft 100% Parmesan Aged Grated Cheese, divided
1 jar (650 mL) Classico Riserva Arrabbiata Pasta Sauce
1/2 cup water
6 refrigerated lasagna sheets
1/2 cup fresh basil leaves
1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese
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Step 1
Heat oven to 450°F.
Step 2
Trim eggplants; discard trimmed ends. Cut eggplants into 1/4-inch-thick lengthwise slices. Brush both sides of eggplant slices with oil; place in single layer on parchment-covered baking sheets. Bake 20 min. or until tender and golden brown, turning after 10 min. Cool slightly.
Step 3
Mix egg, spinach, ricotta, pepper and salt until blended. Reserve 3 Tbsp. Parmesan for later use; stir remaining Parmesan into spinach mixture. Combine pasta sauce and water in separate bowl.
Step 4
Reserve 1/2 cup pasta sauce mixture for later use. Spread 1/4 cup of the remaining pasta sauce mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Cover with 2 lasagna sheets, trimming if necessary to fit; top with layers of half each of the spinach mixture, eggplant, basil and remaining pasta sauce mixture. Sprinkle with 1/2 cup mozzarella. Repeat all layers. Top with remaining lasagna sheets, reserved pasta sauce mixture, remaining mozzarella and reserved Parmesan; cover.
Step 5
Bake 45 min. or until heated through, uncovering after 30 min. Remove from oven. Let stand 15 min. before cutting into pieces to serve.
Kraft Kitchen Tips!
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Use Your Barbecue
Instead of roasting the eggplant slices in the oven, you can grill them on the barbecue. Heat barbecue to medium heat. Brush both sides of eggplant slices with oil. Grill 10 min. on each side or until tender; cool slightly.
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Note
After emptying the pasta sauce into the bowl, get every last bit of the pasta sauce out of the jar by adding the 1/2 cup water called for in the recipe to the emptied jar. Cover jar with lid, then shake to mix water with any pasta sauce remaining in jar. Add this water to pasta sauce in bowl, then stir until blended before using as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 9 g
45 %
Cholesterol 85 mg
Sodium 700 mg
29 %
Carbohydrate 28 g
Fibre 4 g
Sugars 6 g
Protein 18 g
Vitamin A
110 %
Vitamin C
35 %
Calcium
35 %
Iron
30 %
Servings
10 servings, 1/10 recipe (275 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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