Vegetable Lasagna Recipe
Yields: 6-8 servings
INGREDIENTS:
3 large eggplants, sliced lengthwise (thinly)
2 packages baby spinach (or romaine lettuce)
1 medium yellow onion, finely chopped
1 clove of garlic, chopped into small pieces
10 oz. jar Ragu Tomato Sauce (or your favorite tomato sauce 295ml)
1 cup shredded mozzarella cheese
1 cup ricotta cheese (any cheese or Cottage cheese works too!)
1 box lasagna noodles (No boiling required!)
1/4 cup olive oil
Salt and pepper
INSTRUCTIONS:
Preheat oven to 350 degrees.
Spinach:
1. Set saute pan on medium high heat.
2. Add 1/4 cup olive oil.
3. Add spinach and allow to saute for 5-7 minutes and season with a pinch of salt to taste. (Note: Spinach will likely spill out of the pan at first, but will cook down.)
4. Remove spinach from pan and set on paper towel to drain the remaining water.
Lasagna:
1. In a large baking dish, cover the bottom of the pan with noodles and add a layer of pasta sauce.
2. Arrange eggplant, spinach, onions, garlic, ricotta cheese and mozzarella cheese. Season with a pinch salt and pepper.
3. Add another layer of sauce and noodles.
4. Repeat Step #2 until you run out of filling.
5. Your top layer should be noodles sprinkled with sauce and cheese.
6. Cover the baked dish with a tent of aluminum foil, making sure to create a dome, or “tent” with the foil. Do not allow the foil to directly touch the lasagna.
7. Bake for 1 hour. Remove from oven and allow to cool for at least 30 minutes.
Serve and enjoy with your favorite Toasted Garlic bread!
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