Cheesy Eggplant Lasagna
This lasagna is a great way to use some of those beautiful eggplants that you’ve been buying at the farmer’s market. Even kids will like this veggie lasagna because it’s loaded with cheese!
6 lasagna noodles
canola Oil
3 cup eggplant, peeled and chopped
1 bell pepper, diced
1 onion, chopped
1 tablespoon basil
3 cloves garlic, minced or grated
2 (8 ounce) cans tomato sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees.
Grease large baking dish.
Cook noodles according to package direction.
Heat oil in large skillet over medium high heat. Cook eggplant, pepper, onion, basil and garlic for 10 minutes or until eggplant is tender, stirring occasionally. Add tomato sauce and bring to boil. Reduce heat and simmer uncovered 10 minutes. Sauce should thicken and peppers should be fork tender. Remove from heat.
Lay 2 cooked lasagna noodles lengthwise in the bottom of prepared baking dish. Place eggplant mixture in baking dish just to cover noodles. Layer 1/2 cup of cottage cheese then 1/2 cup of mozzarella cheese. Repeat layers being sure to end with the mozzarella cheese. Cover with foil and bake 30 minutes. Sprinkle with Parmesan cheese and allow to stand for 8 to 10 minutes before serving.