Recipe courtesy of Ingrid Croce
Show: Chef Du Jour
Episode: Ingrid Croce
Save Recipe Print
Total:
4 hr 30 min
Active:
2 hr 30 min
Level:
Easy

Ingredients

Directions

In the bottom of a 9 by 13-inch baking pan, spoon 1/2 cup of marinara sauce. Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the bottom of the pan. Pour 1 cup of marinara sauce over the pasta, followed by 1 layer of breaded eggplant (about 8 slices). Cover the eggplant with a layer of Mozzarella, about 6 to 8 slices, cover with sauce and a layer of semolina lasagna and spread the lemon ricotta mixture evenly over the top. Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of Provolone cheese. Top with Parmesan cheese and fresh basil.

Refrigerate the lasagna until ready to bake. Bake for 45 to 55 minutes at 350 degrees until bubbly and golden brown. Allow 15 minutes for the lasagna to set before cutting and serving.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Pesto Lasagna

Recipe courtesy of Aida Mollenkamp

Lasagna alla Besciamella

Recipe courtesy of Valerie Bertinelli

Vegetarian Lasagna

Recipe courtesy of Food Network Kitchen

Easy Vegetarian Lasagna

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.