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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
This version of lasagna is super rustic - almost like a combination of bruschetta and lasagna. It doesn't use traditional tomato sauce, but roasted tomatoes layered between crusty pieces of baked eggplant. It's very light on the cheese, but there's definitely enough for richness without becoming greasy. I thought it offered a nice combination of crusty eggplant, chunky tomato, and creamy ricotta.
1HR 25MINS
Total Time
$3.22
Cost Per Serving
Ingredients
Servings
8
us / metric
![Cornmeal](https://www.sidechef.com/ingredient/d1614101-a1fe-4047-ac11-364304f553f7.jpeg?d=96x96)
2 1/2 cups
Cornmeal
or Organic Corn Flour
![Cherry Tomato](https://www.sidechef.com/ingredient/d7abbd37-437d-43d5-899d-98e27a300bfe.jpeg?d=96x96)
2 cups
Cherry Tomatoes, halved
![Balsamic Vinegar](https://www.sidechef.com/ingredient/92197cf6-a162-4fdb-825b-0abb47635ded.jpeg?d=96x96)
2 Tbsp
Balsamic Vinegar
![Ricotta Cheese](https://www.sidechef.com/ingredient/46be2a77-7500-4503-b33e-bee0aeeb43f1.jpeg?d=96x96)
1 3/4 cups
Ricotta Cheese
Nutrition Per Serving
VIEW ALL
Calories
320
Fat
14.7 g
Protein
11.8 g
Carbs
36.1 g