Eggplant Lasagna
Servings: 4 servings
Ingredients
- 1 large sliced onion
- 6 minced garlic cloves
- 1 tbsp olive oil
- 8 medium peeled and sliced eggplants
- 2 tbsp tomato paste
- 1 jar of pasta sauce about 30 oz
- 1 tsp turmeric
- 1 tsp oregano
- 1 tsp salt
- ½ tsp black pepper
- 12 lasagna noodles
Instructions
- Sauté onion and garlic with oil in a pan.
- Add eggplants and cover to cook until tender for about 20 minutes while occasionally stirring.
- Add tomato paste and spices and cook for about 5 minutes, then add tomato sauce and simmer for 10 minutes.
- Cook lasagna noodles al dente in boiling water with big pinch of salt, and drain.
- Layer lasagna starting with the eggplant sauce then the lasagna noodles in a baking dish.
- Bake 350º F for about 30 minutes (if you cook it too long the sauce will dry up).
- Serve with cashew parmesan!