what do you get when you combine lasagna, spinach florentine & eggplant rollatini?

by debi9kids on May 21, 2012

A little bit of heaven, that’s what.

I like food,
especially Italian food,
and a few of my favorites are lasagna, chicken florentine and eggplant rollatini.

So, I got to thinking, how could I combine all of those flavors into one delicious bite?
Eggplant Florentine Lasagna was born.
And, can I just say, it did not disappoint and I’m thinking that maybe, just maybe, Russ isn’t the only creative cook in our kitchen anymore 🙂

no boil lasagna
pasta sauce, either homemade or jarred (I used Classico’s Spinach Florentine)
fried eggplant
fresh chopped spinach
ricotta cheese
shredded mozzarella

For the recipe’s sake, I will give you the portions I used (but I was eye-balling it with no actual measurements)

I started with a 15×10 inch baking pan (you know, because my family is huge and my growing kids eat a lot.)

Mix together 64oz. of ricotta cheese, 2 egg2, 20 oz of chopped spinach and 16 oz. of mozzarella cheese.
Set aside.
Pour sauce into the pan and spread until evenly coated.
Layer with lasagna noodles.
Spoon on an even layer of the cheese mixture.
Next place an even layer of eggplant.
Finally, evenly coat with pasta sauce.
(I repeated a third layer)
Finally, top with lasagna noodles, sauce and a hearty helping of mozzarella.

Cover with a layer of tin foil and bake for one hour in a preheated 350 degree oven.

Trust me when I say,
this is a oozy bite of deliciousness;
cheesy, saucy and filling.
Oh my!

I’m still wonderfully stuffed 4 hours later 🙂

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{ 2 comments… read them below or add one }

Cat@jugglingact May 22, 2012 at 3:39 am

Oh my goodness, that looks just what our winter weather called for.


debi9kids May 22, 2012 at 9:53 am

Hope you enjoy. It was delicious.
oh, and to cut corners, I used pre-made frozen breaded eggplant 🙂


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