Recipe

Easy-peas-y Vegetarian Lasagna Recipe

Add Step-by-Step Photos	Mellybelly / All my dishes 7 months ago Vegetarian Lasagna made easy, no boiling or sauce making required. Very versatile to whatever veggies you have on hand, spinach, zucchini, roasted red peppers etc. Prep:30m Cook:105m Servings:8	Mellybelly
	no boil vegetarian lasagna eggplant mushroom easy

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Ingredients

1 large eggplant, sliced 1/4 inch thick

salt

olive oil

1 clove garlic, minced

1 tbsp olive oil

1 tbsp butter

2 cups mushrooms, sliced

1 500 g (1 lb) tub cottage cheese or ricotta, drained

1 cup shredded mozzarella

1 large egg

1/4 cup shredded Parmesan + 1/4 cup for the top

1/2 cup frozen peas

1/2 tsp dried basil

1/2 tsp dried oregano

salt & fresh ground pepper

1 375 g box oven-ready lasagna noodles

1 700 ml jar of favorite tomato sauce (preferably organic)

Directions

Place eggplant in colander in sink & sprinkle with salt, leave to drain.

While eggplant drains heat oil & butter in sauté pan over medium heat, sauté mushrooms with garlic until browned.

Place sauteed mushrooms in large mixing bowl. Mix to combine with drained cheese, mozzarella, egg, 1/4 cup Parmesan, peas & herbs. Season to taste with salt & pepper.

Preheat broiler. Rinse off eggplant slices, pat dry & place in single layer on parchment lined baking tray. Drizzle both sides of eggplant lightly with olive oil. Broil eggplant a couple of inches from broiler until browned (about 5 minutes a side).

Preheat oven to 350.

In 9 x 13 inch (large) casserole spread a thin layer of tomato sauce on the bottom. Next a layer of pasta sheets (not overlapping & breaking if necessary to fit). 1/2 of cheese mixture, 1/2 of eggplant, sauce, pasta. Alternating until out of eggplant & cheese mixture, ending with pasta & rest of tomato sauce (you will most likely have some pasta sheets leftover). Sprinkle with remaining Parmesan.

Cover tightly with foil & bake covered for 50 minutes. Remove from oven & let stand covered for 10 minutes.

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