Veggie Lovers Lasagna
From greek2me 17 years ago
- 45 minutes to make
- Serves 46
Not so easy to make for beginners like me, but the finished produst will taste delicious. All of my coworkers loves this when I made it for them. Its a nice twist on traditional lasagna. I use lowfat mozzarella and ricotta.
Ingredients
- 2, 26oz jars of pasta sauce shopping list
- 1, 8oz package of whole wheat lasagna noodles shopping list
- 3 tbsp olive oil shopping list
- 2 cloves of garlic, crushed shopping list
- 1 large eggplant, chopped shopping list
- 2 zucchini, sliced THIN shopping list
- 1 cup portabella mushrooms shopping list
- 1, 8oz jar artichoke hearts shopping list
- 1 tbsp italian seasoning shopping list
- 12oz tub of ricotta cheese shopping list
- 8 oz fresh mozzarella, sliced into thin strips shopping list
How to make it
- Preheat oven to 375
- In a sauce pot, add olive oil and garlic and cook over medium heat
- Once garlic starts to sizzle, add the eggplant and allow it to soften for 3 min (add more olive oil if needed)
- Stir in zucchini, mushrooms and artichoke hearts and cook another 10 min, stirring often
- Add Italian seasoning and ricotta, stir well, remove from heat
- Spread pasta sauce on bottom of lasagna dish
- Layer noodles on top
- Spoon veggie mixture on top
- Repeat these steps until you reach the top or run out of ingredients, but make sure pasta sauce is on top
- Add sliced mozzarella all over the top
- Bake at 375 for 45 min
- Cool and cut into squares and serve
People Who Like This Dish 3
- valenciagirl Nowhere, Us
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