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Recipes / Vegetable Lasagna

Vegetable Lasagna

Dr Livingood
Vegetable Lasagna

Total Time: 1.5 hours
Servings: 6

Ingredients

  • 1 large eggplant, sliced into 1/4 inch rounds
  • 1/2 pound medium mushrooms, sliced
  • 3 small zucchini, sliced length-wise into 1/4 inch slices
  • 2 red bell peppers, cut into 6 pieces each
  • 3 tbsp olive oil
  • 1 clove of garlic, minced
  • 1 – 15 ounce container of ricotta cheese (optional)
  • 1/4 cup parmesan cheese, grated 
  • 1 egg
  • salt and pepper, to taste
  • 1 jar pasta sauce (watch ingredients!)
  • 2 cups organic shredded mozzarella cheese
  • 3 tsp basil

Directions

  1. Spread eggplant and mushrooms onto a baking pan. 
  2. Place zucchini and red peppers on a second pan.
  3. Brush oil and garlic over both sides of the vegetables and sprinkle with salt and pepper.
  4. Bake at 400 degrees for 20-30 minutes, turning halfway through until vegetables are tender and pepper edges are browned.
  5. In a bowl, combine ricotta cheese, parmesan cheese, and egg. 
  6. Spread about 1/2 cup pasta sauce in a 9×13 baking dish. 
  7. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the sauce, and 2/3 cup of the mozzarella cheese. 
  8. Sprinkle with basil and repeat the layers. 
  9. Top with remaining pasta sauce. 
  10. Cover and bake at 350 degrees for 30-40 minutes. 
  11. Uncover and sprinkle with the remaining cheese. 
  12. Bake for 5-10 minutes until cheese is melted.  Let stand for 10 minutes before cutting.  

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