Eggplant-Spinach Noodle lasagna with sun dried tomatoes and feta cream sauce This is a really great alternative to red sauce lasagna. The rich spicy flavors of the red tomatoes influences the cream sauce.
Ingredients
1. Boil water in large pot. Once at full boil, add noodles, cook for 6-9 minutes, drain. SAVE 1 cup (240 ml) of pasta water for sauce.
Sun dried tomato sauce
1. Take 1 cup (240 g) of sun dried tomatoes and put in food chopper. While blending, add olive oil to mix. Blend on high until mixture becomes a smooth puree.
2. Add oregano,garlic, and basil seasonings.
3. Separate mixture into smaller bowl and set aside
Feta sauce
1. Take 1 cup (249 g) feta crumbles and add to chopper.
Ingredients
- spinach lasagna noodles
- roasted sun dried tomatoes
- feta cheese
- mixed salad leaves
- oregano, garlic, and basil seasonings.
- extra virgin olive oil
- eggplants
1. Boil water in large pot. Once at full boil, add noodles, cook for 6-9 minutes, drain. SAVE 1 cup (240 ml) of pasta water for sauce.
Sun dried tomato sauce
1. Take 1 cup (240 g) of sun dried tomatoes and put in food chopper. While blending, add olive oil to mix. Blend on high until mixture becomes a smooth puree.
2. Add oregano,garlic, and basil seasonings.
3. Separate mixture into smaller bowl and set aside
Feta sauce
1. Take 1 cup (249 g) feta crumbles and add to chopper.
2. Slowly add salad mix to the feta and blend on high.
3. Add olive oil to mix to keep at a smooth cream.
4. Separate mixture into smaller bowl and set aside
Directions
Prepare all ingredients, sauces, and set aside as the pasta cooks. Eggplant can be added frozen. Once all ingredients are made, layer lasagna in the following pattern:
First layer: Pasta Red sauce on bottom, lasagna noodles (2) side by side, roasted tomato puree, eggplant,
Second layer: lasagna noodles (2). cream sauce, eggplant, lasagna noodles (2).
repeat until last layer of noodles reach mid top of pan. Cover the rest of the noodles with cream sauce, sprinkle Parmesan cheese over top, and bread crumbs.
Bake at 350℉ (175℃) for 30 minutes, covered with aluminum foil. After 30 minutes, take off aluminum foil, continue cooking for 10 minutes.
4. Separate mixture into smaller bowl and set aside
Directions
Prepare all ingredients, sauces, and set aside as the pasta cooks. Eggplant can be added frozen. Once all ingredients are made, layer lasagna in the following pattern:
First layer: Pasta Red sauce on bottom, lasagna noodles (2) side by side, roasted tomato puree, eggplant,
Second layer: lasagna noodles (2). cream sauce, eggplant, lasagna noodles (2).
repeat until last layer of noodles reach mid top of pan. Cover the rest of the noodles with cream sauce, sprinkle Parmesan cheese over top, and bread crumbs.
Bake at 350℉ (175℃) for 30 minutes, covered with aluminum foil. After 30 minutes, take off aluminum foil, continue cooking for 10 minutes.
