This is my favorite lasagna recipe. Please keep in mind, with a large family I multiply recipes for large crowds! The basic ingredient quantities are given along with variations that I have used successfully.
Spinach Filling
2 lbs Ricotta Cheese ( may substitute cottage cheese, I now use our homemade ricotta)
2 – 10 oz pkgs frozen chopped spinach
1 tsp garlic powder
1 tsp salt
Combine all ingredients in bowl.
Tomato Sauce
I use frozen tomato sauce from last years garden and add Italian spices. For a meat option, brown 1 lb ground beef or turkey meat and add to tomato sauce.
Assembly
In a 13 x 9 pan, starting with a bit of tomato sauce in the bottom to prevent sticking, layer: 
- Lasagna Noodles (Eggplant slices may be substituted and work great!)
- Spinach Filling
- Tomato Sauce
- Mozzarella Cheese (I now use our homemade cheese)
End with Mozzarella Cheese. Bake at 350F for 1 hour.
Variation: Since our eggplant did so well last year, I peeled it, sliced it and froze it. Now, I use eggplant slices instead of lasagna noodles.
I like the idea of substituting eggplant for lasagna noodles. I’ll definitely have this in my menu this week. I’m quite positive that eggplant will make it to my kid’s list of veggies that I’ve made them eat unknowingly. At least they get to try it first and find out for themselves that veggies are actually good, rather that complain and whine about it!
Never seen something so delicious. Different way to prepare lasagna. Thanks for sharing.
That looks so good! So, you can freeze eggplant? Does it get watery when unfrozen? I may have to put eggplant back in my garden!
How about the instructions for the homemade ricotta?
I made this last weekend, and it’s delicious. The best part was the kids eating spinach,though! I am growing Eggplant this year, but I don’t think I’ll wait that long to try the variation! I’m also looking forward to trying to make homemade Mozzarella, when I get my courage up!