Crock Pot Lasagna
Crock Pot Lasagna might be just the Mediterranean recipe you are searching for. This main course
Eggplant Lasagna
Ingredients
- 2 small to medium eggplants, about 1 1/2 pounds
- -- Kosher salt
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 2 cups)
- 1 tablespoon minced garlic
- 3/4 cup dry red wine
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can whole tomatoes
- -- Pepper to taste
- 10 large basil leaves or to taste, chopped just before adding to the sauce
- 1 tablespoon finely chopped marjoram
- 12 sheets no-boil lasagna (see Note)
- 8 ounces grated mozzarella (about 4 cups)
- 4 ounces grated Parmigiano-Reggiano (about 3/4 cup)
Details
- Servings: 14
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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