Aubergine Potato Garlic Lasagna Recipe


  • 1 lrg aubergine or possibly 2 medium aubergines, sliced in 1/2"
  •     round
  • 2 lb russet potatoes, (about 7 medium)
  • 6 x cloves garlic
  • 2 lrg green bell peppers, seeded,cored,diced
  •     reserved potato cooking water, as needed
  • 1/2 tsp salt
  • 1/2 tsp freshly grnd black pepper
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 4 c. homemade marinara sauce, or possibly bottled
  • 16 x uncooked lasagna noodles
  • 3 c. part-skim, low moisture mozzarella cheese
  •     grated


Preheat Oven To 350F. Line Large Baking Pan With Waxed Paper. Place One Layer Of Aubergine Rounds On Waxed Paper. Top With Second Sheet Of Waxed Paper. Repeat With Aubergine Rounds…

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