Side dishe for 12

Eggplant Ricotta Lasagna

Name: Eggplant Ricotta Lasagna
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 large eggplants; coarse salt; 15 oz part-skim ricotta; 1 large egg; 1/2 cup freshly grated parmesan cheese; 4 cups homemade tomato sauce or your favourite sauce; 16 oz part-skim mozzarella cheese; 2 tbsp parsley (optional)

$5.69for 470 minServes 12

Roasted eggplant layers bake with ricotta, tomato sauce, parmesan, mozzarella, and egg for a hearty meatless casserole.

Eggplant Ricotta Lasagna with its ingredients

What it costs

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Ingredient	Amount	Cost
	Eggplant, 2.5 lb$1.99/lb typical	2.5 lb	$4.97Typical price
	Cottage cheese, 15 oz$0.17/oz typical	15 oz	$2.55Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
	Tomato paste and sauce, 34 oz$0.10/oz typical	34 oz	$3.40Typical price
	Mozzarella, 16 oz$0.30/oz typical	16 oz	$4.80Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.05Typical price
Total for the servings shown		$17.06

Swaps

Swap mozzarella for cheddar and shredded cheeseabout the same price

Pantry staples you likely have

Salt and pepper

Not included in the cost.

70 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

American Vegetarian Low-carb Kid-friendly Budget Side dishes Cold-weather comfort

Typical price

$1.42 per serving$5.69 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 large eggplants
coarse salt
15 oz part-skim ricotta
1 large egg
1/2 cup freshly grated parmesan cheese
4 cups homemade tomato sauce or your favourite sauce
16 oz part-skim mozzarella cheese
2 tbsp parsley (optional)

Steps

Heat the oven to 425 F and line two large baking sheets with parchment.
Slice the eggplants lengthwise, sprinkle them with coarse salt, and let them stand for 10 minutes before patting them dry.
Brush the slices with oil and roast them for 20 minutes, turning once.
Mix the ricotta, egg, parmesan, and parsley in a bowl.
Layer sauce, eggplant, ricotta mixture, and mozzarella in a 9-by-13-inch baking dish, ending with mozzarella.
Cover the dish with foil and bake at 375 F for 20 minutes, then uncover and bake for 10 minutes until bubbling.