I made this last night and both of us raved over how good it was. Best lasagna I’ve ever made and no white flour noodles.
1 lb. Italian sausage – cooked and drained
1 24 ounce jar Classico Fire Roasted Tomato & Garlic Sauce
2 medium eggplants sliced 3/16” in either direction
16 oz. ricotta cheese
1/2 C grated Parmesan
2 T parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb. grated mozzarella cheese
Preheat oven to 325º.
Beat the eggs, ricotta, Parmesan, parsley, salt and pepper together. Layer 1/3 of the sliced eggplant in a 9x13x2 oiled pan, add 1/3 of the following: ricotta cheese mixture, sausage, sauce, and mozzarella. Repeat twice more. Bake for one hour. I like to put the pan on a larger cookie sheet to catch drips. Let rest 10 minutes, then serve. Feeds 8-10.