Naturopathic Family Physician - Krista Mackay BSc ND
home-made tomato sauce
ricotta or cottage cheese
spinach or swiss chard
mozzarella (or other cheese and parmesan if desired)
Cut eggplant in half and slice length-wise into thin strips.
I usually have some tomato sauce in the freezer, but you can make some quite easily or plan ahead and make it the day before. (fresh tomatoes, zucchini, lean ground beef/chicken/turkey, lentils, carrots, celery, oregano, rosemary, bay leaves… let simmer on stovetop)
Wash spinach or swiss chard leaves and cut off stems
Now it’s time to layer the ingredients how you wish!
This is my typical layering order (Purple, red, green, purple, red, white). In a lasagna pan, I usually start with a thin bed of sauce, and then eggplant, sauce, spinach/chard leaves). Then eggplant, sauce, dollops of ricotta or cottage cheese. And repeat. Sometimes I add a layer of grated cheese in the middle for extra cheesiness! Once the pan is filled to the top, cover with mozzarella and parmesan.
Bake in oven for about 30-45 minutes at 350F , until bubbly and browned on top.