Servings:6
Cooking Time: 35 Minutes

Ingredients :

1 (15-ounce) container ricotta cheese
8 ounces Parmesan cheese, shredded or grated
1 bunch fresh parsley, chopped
2 (24-ounce) jars marinara sauce
2 globe eggplants, cut into discs and lightly salted
16 ounces mozzarella cheese, shredded
1 (16-ounce) package frozen mozzarella sticks

Directions :

1. In a large bowl, mix together the ricotta, Parmesan, and parsley until well combined. Set aside.
2. Spoon a thin layer of marinara sauce across the bottom of the casserole dish.
3. Place an even layer of the salted eggplant discs on bottom of the dish. Using the back of a spoon, spread a layer of the ricotta mixture on top of the eggplant. Top with more marinara sauce, then sprinkle with some shredded mozzarella. Repeat until three-quarters of the dish is filled. Cover the dish with foil.
4. Install a wire rack on Level 1. Select AIR ROAST, set the temperature to 375°F, and set the time to 25 minutes. Press START/STOP to begin preheating.
5. When the unit has preheated, place the casserole dish on the wire rack. Close the oven door to begin cooking.
6. When cooking is complete, remove the dish from the oven and remove the foil. Arrange the frozen mozzarella sticks evenly on top.
7. Select AIR ROAST, set the temperature to 375°F, and set the time to 10 minutes. Press START/STOP to begin preheating.
8. When the unit has preheated, place the casserole dish on the wire rack. Close the oven door to begin cooking.
9. When cooking is complete, remove the dish from the oven. Let the lasagna cool for 5 to 10 minutes before
serving.