Vegetable Lasagna
1 eggplant, sliced lengthwise thinly
1/2 cup chopped onion
3 cups fresh spinach
1 zucchini sliced thinly
1 squash sliced thinly
1 cup mushrooms, sliced
3 cups spaghetti sauce (your favorite)
1/2 cup olive oil
15 ounce ricotta cheese
8 ounce mozzarella cheese
garlic salt
Preheat oven to 350 and spray cooking sheet with Pam cooking spray. Lay your eggplant down, and brush olive oil on the top of it; sprinkling it with garlic salt. Cook for 20 minutes or until soft.
Saute onion, mushrooms, zucchini, and squash in 2 tablespoons olive oil; until soften. Place in bowl and set aside. In same skillet add your spinach and saute.
Mix spinach and ricotta cheese together.
In large casserole dish, spray with Pam cooking spray. Layer your eggplant first.
Top with 1/2 cup of spaghetti sauce.
Top with other vegetable mixture; adding another 1/2 cup of spaghetti sauce.
Top with ricotta cheese/spinach mixture. Pouring your remaining spaghetti sauce on top.
Top with mozzarella cheese, and bake for 30 minutes.
Steve really loved this. Refreshing lasagna with no meat. The eggplant is real meaty itself..
Stay Sweet and Be Sweet!
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