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Serve warm, with a side of garlic bread or salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Variations:
Add sautéed mushrooms or spinach between the layers for extra flavor and texture.
For a vegan version, substitute ricotta with a plant-based alternative and use dairy-free mozzarella.
FAQ:
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna in advance and store it in the refrigerator for up to 24 hours before baking. Just make sure to cover it tightly with foil.
Can I freeze eggplant lasagna?
Yes, this lasagna freezes well. After baking, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven from frozen.
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