Comments on: Eggplant Lasagna

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 16 Nov 2023 21:56:52 +0000

In reply to Kathy. Hi Kathy, I'm so glad you loved it with the cottage cheese!

By: Kathy

Kathy — Sun, 12 Nov 2023 23:49:29 +0000

In reply to Kathy. Instead of whole milk ricotta

By: Kathy

Kathy — Sun, 12 Nov 2023 23:48:49 +0000

Followed recipe as written except used 2% Good Culture cottage cheese. And it is fantastic! Really taste the oregano and lemon zest which is very nice.

I think if my chefs knife was sharper I would have had an easier time cutting horizontally through the eggplant.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 23 Oct 2023 19:13:13 +0000

In reply to Jon Park. Hi Jon, we bake it at 425°F.

By: Jon Park

Jon Park — Sun, 22 Oct 2023 22:36:52 +0000

The recipe did not mention the temperature at which to bake the lasagna. 425 degrees seems to be a little hot for a casserole.

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 07 Oct 2023 15:23:02 +0000

Hi Jane, you might prefer the texture of a different ricotta brand? The Belgioioso brand is creamier than some others.

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 27 Sep 2023 18:09:50 +0000

Hi Marilyn, yes, it is.

By: Sabrina

Sabrina — Wed, 13 Sep 2023 00:06:47 +0000

love eggplant as a pasta swap in this lasagna, and certainly don’t need the pasta or miss it, so thank you!

By: Alex @ Cheese origin

Alex @ Cheese origin — Mon, 11 Sep 2023 13:44:45 +0000

Thank you for this delightful Eggplant Lasagna recipe! I love the idea of using eggplant instead of pasta for a fresh twist. The detailed instructions made it easy to follow, and the result was absolutely delicious!