This meat-free, vegetarian lasagna uses eggplant, zucchini, and homemade, zero-sugar pasta sauce to create a hearty, healthy meal. With protein from egg and cheese, healthy fats, and garlic and pepper, this vegetarian lasagna recipe boosts your immune system and metabolism.
Ingredients
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 lb mushrooms, sliced
- 3 small organic zucchini, sliced lengthwise into 1/4 inch slices
- 2 organic red bell peppers
- 3 tbsp olive oil
- 1 clove garlic, minced
- 15 oz container organic ricotta cheese
- 1/2 tsp pepper
- 1/4 c grated parmesan cheese
- 1 organic egg
- 1 tsp sea salt
- 26 oz jar pasta sauce (or homemade)- check ingredients – look for NO sugar
- 2 c organic mozzarella cheese, grated
- 3 tbsp basil, minced
Instructions
- Spread eggplant and mushrooms on a parchment lined baking sheet.
- Place zucchini and red pepper on a second sheet.
- Combine oil and garlic and spread over both trays of vegetables.
- Sprinkle with salt and pepper.
- Bake uncovered at 400 degrees for 15 minutes.
- Turn vegetables over and cook until soft.
- In a bowl, combine the ricotta cheese, parmesan cheese, and egg.
- Spread about 1/2 of the pasta sauce in a 9 in x 13 in glass baking dish.
- Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 of the mozzarella cheese.
- Sprinkle with basil if desired.
- Repeat layers.
- Top with remaining pasta sauce and cheese. Cover and bake at 350 degrees for about 40 minutes.
- Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
- Let stand for 10 minutes before cutting.