• Dr. Nancy Bertelmann

Eggplant Lasagna


Eggplant Lasagna


Ingredients: *Use Organic Ingredients when possible

1 package Spinach 1 Eggplant

3 toes Garlic 1 can Cooked White Beans

2 cups Diced tomatoes 1 can tomato paste

1-2 Tbs Balsamic Vinegar Olive Oil

Salt Pepper

Parmesan Cheese


Prepare Marinara

Finely chop 1 garlic toe, mix with

diced tomatoes, tomato paste,

balsamic vinegar, olive oil, salt and

pepper. Mix and set aside



Eggplant Lasagna

*Peel and slice eggplant into ¼ inch slices, place on a sheet pan, drizzle with 1-2

tablespoons olive oil salt and pepper. Roast in the oven at 450 degrees F, turning

once ½ way through until lightly browned and starting to soften. Take out of oven but

keep oven at 450 degrees.

*Cook spinach in a large frying pan add 1-3 teaspoons olive oil and wilt over medium

heat season with salt and pepper. Wilting will take 2-3 minutes. Transfer to a plate to

cool. Wipe out pan for cooking the white beans.

*In the same frying pan used to cook the spinach add finely chopped garlic toe and 2

teaspoons of olive oil. Cook until fragrant.

*Add White beans, ¼ cup of water . Cook until beans are warmed through 2-3 minutes.

Transfer beans to a medium blow and smash with a fork until a coarse paste. Stir well

to incorporate liquid. Salt and pepper to taste.


Make Lasagna

*In a medium baking dish drizzle 2-3 teaspoons of olive oil to prevent sticking.

Arrange a layer of eggplants slices slightly overlapping. Spread the white bean mash

evenly over the eggplants, top with cooked spinach evenly. If you have extra eggplant,

repeat steps until all ingredients are used.

* Pour marinara over the eggplant. Bake until lasagna is warmed through and the

marinara is bubbling 5-7 minutes.


Serve topped with Parmesan cheese (grated from the block)

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