Eggplant Lasagna

Instructions

1. 1

   In a large pot of salted boiling water, cook the noodles until al dente. It is important not to overcook the pasta so that it doesn’t fall apart.

2. 2

   Rinse under cold running water and oil lightly. Set aside.

3. 3

   In a skillet, brown the eggplant in the oil, a few slices at a time. Use a good amount of oil to prevent the eggplant from burning. Season with salt and pepper. Set aside.

4. 4

   In a bowl, combine the ricotta, green onions, garlic, and basil. Season with salt and pepper.

5. 5

   Cut the lasagna in half crosswise. Place 8 noodle rectangles

6. 6

   on a baking sheet lined with parchment paper. Cover each with two slices of

7. 7

   eggplant, and cover with a piece of noodle. Spread with the ricotta mixture.

8. 8

   Cover with pieces of noodles, eggplants and finish with noodles. Freeze. Once the lasagnas are well frozen, pack them individually.