Ingredients:
- 1-8 oz package no boil lasagna noodles
For the Sauce:
- 2 – 28 ounce cans tomato sauce
- 2 Tablespoons Garlic Gold ®
- ¼ Teaspoon red pepper flakes (optional)
- 1 cup chicken or vegetable broth
- 2 bay leaves
- Freshly ground black pepper
For the Filling:
- 2 cups fresh basil strips (roll up the basil leaves like a cigar and then cut into small strips)
- ½ cup fresh oregano leaves
- 1 Tablespoon Garlic Gold®
- ½ Teaspoon Sea Salt, plus 2 Tablespoons Sea Salt for salting the eggplant
- 2 small Japanese or 1 large eggplant; if using small eggplant, cut into thin slices; if using large eggplant, cut into quarters and then slice thinly)
- 2 Tablespoons Garlic Gold® Oil
- 1 pound ricotta cheese
- 12 ounces mozzarella cheese, shredded
- 1/2 cup Garlic Gold® Parmesan Nuggets
- 1 Large egg, beaten
- Freshly Ground Pepper
- Vegetable Oil Spray
Sprinkle eggplant slices thoroughly with sea salt and place in colander. Place produce bag filled with water on top of eggplant slices and set aside over the sink to drain excess moisture from the eggplant. Combine all sauce ingredients in medium saucepan and simmer, stirring frequently, for about 30 minutes until tomato sauce has thickened and flavors have blended. Remove the bay leaves. Rinse salt off the eggplant slices and blot with paper towels. Heat a large heavy bottomed skillet such as cast iron on medium heat. Add Garlic Gold® Oil and pan-fry the eggplant slices, one batch at a time, flipping each slice to brown it on both sides, like you were cooking an egg over well. Remove the eggplant slices and put on a plate with some paper towels to drain more moisture from the eggplant. Set aside. Combine ricotta cheese,1/4 cup of the Garlic Gold® Parmesan Nuggets, 2 cups of the mozzarella cheese, egg, basil, oregano, and ½ teaspoon of the sea salt. Mix well. Combine remaining ¼ cup of the Garlic Gold® Parmesan Nuggets with remaining 1 cup of the shredded mozzarella cheese. Set aside. Preheat oven to 350 degrees and begin to assemble lasagna. Spray a 13 by 9 inch baking dish with vegetable oil spray. Spread one third of the sauce mixture over the bottom of the baking dish. Layer 3 lasagna noodles on top of the sauce. Place 1/3 cup of the ricotta filling on top of each noodle and spread evenly over the noodle surface, using a rubber scraper. Scatter the fried eggplant slices evenly over filling, then spread 1 cup of the sauce over the eggplant slices. Repeat this layering three more times, until all the sauce and noodles and filling are used up, making sure the last layer is sauce. Sprinkle with remaining shredded mozzarella cheese.
Spray a large piece of foil with the vegetable oil spray and cover the lasagna tightly. Bake for 45 minutes. Remove foil and continue to bake until cheese is bubbling and lightly browned, about another 15 minutes.
Serves 12
If you liked this Recipe, you will love these products:
- Garlic Gold®
- Garlic Gold® Oil
- Garlic Gold® Parmesan Nuggets
