- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons garlic salt, divided
- 1 medium to large eggplant, sliced into 1/2" thick slices
- 1 bag baby spinach
- 1/2 teaspoon red pepper flakes
- 1 jar Barilla Vero Gusto Heritage Marinara
- kosher salt, to taste
- 1 8-ounce package no-boil lasagna noodles (you'll use only half the pack)
- 2/3 cup whole milk ricotta
- 4 ounces fresh mozzarella, thinly sliced
- to garnish: fresh parsley or basil
In a large cast iron skillet, warm 1 tablespoon olive oil over medium high heat, then place half of eggplant in a single layer (you may have to cut a few pieces to make them fit.) Sprinkle with a teaspoon of garlic salt, and flip when first side is browned, about 3 minutes. When both sides are browned, set aside, and repeat with remaining olive oil, eggplant, and garlic salt.
- When the second half of eggplant is browned on each side, keep it in the pan (the eggplant forms the bottom layer of the lasagna), then add half of spinach, red pepper flakes, and half of the jar of Barilla Vero Gusto Heritage Marinara. Dollop 1/3 cup of ricotta evenly on top of the marinara, then place a few lasagna noodles over the top, as many as will fit in an even layer. Feel free to break off some of the edges to make them fit better in the pan. Repeat with remaining eggplant and spinach. Mix 2 tablespoons water into remaining sauce, then pour over spinach. Evenly dollop remainder of ricotta, then top with another layer of noodles.
- Push the lasagna noodles into the sauce to mostly submerge, then cover the pan and simmer until the noodles are tender, about 10 minutes.
- Uncover, tear the mozzarella over the top, then cover until it melts, about two minutes.
Remove from heat, and let rest for 10 minutes. When ready to eat, top lasagna with fresh parsley or sage, and eat!