Eggplant-Potato-Garlic Lasagna
| Yield: | 10 servings |
| Categories: |
| 1 | lg | Eggplant or 2 medium eggplants; sliced in 1/2" |
| Round | ||
| 2 | lb | Russet potatoes; (about 7 medium) |
| 6 | Cloves garlic | |
| 2 | lg | Green bell peppers; seeded,cored,diced |
| Reserved potato cooking water; as needed | ||
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 2 | tb | Extra-virgin olive oil |
| 4 | c | Homemade marinara sauce; or bottled |
| 16 | Uncooked lasagna noodles | |
| 3 | c | Part-skim; low moisture |
| ; mozzarella cheese |
Advertisement