@ashleylamego: Eggplant & Ricotta Lasagna ✨ 3-4 eggplants 475 g container of smooth ricotta 150 g of frozen spinach (thawed and drained) 1 egg 1/3 cup + 3 tbsp of parmigiano cheese 2 cups of mozzarella cheese (shredded) Salt and pepper for taste Basil, parsley, and chilli flakes for garnish 2-3 cups of cooked tomato sauce of your choice Slice eggplants and season with salt. Let sit for 10 minutes and with a paper towel remove any moisture. Pan fry with 1 tsp of olive oil for 2-3 minutes per side on medium heat. Set aside. Combine ricotta, spinach, egg, Parmigiano cheese, salt and pepper to a large bowl and mix well. Begin assembling lasagna in a baking dish. Coat bottom of baking dish with tomato sauce and top with a layer of eggplant, followed by more sauce, Spread a generous amount of ricotta mixture and top with mozzarella cheese. Repeat these steps with another layer of eggplant, sauce, or ricotta, and mozzarella. Continue these steps until eggplant and ricotta is finished. Top with a final layer of mozzarella. Bake at 425 F for 25 minutes. Broil for 2-3 minutes. Enjoy 😊 FYP, Italian, Italian recipe, keto

Ashley Lamego

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Region: CA

Monday 20 July 2026 18:15:00 GMT