Vegetarian

Veggie Lasagna (no noodles) is for Dinner.

Veggie Lasagna (no noodles) takes 20 minutes to prepare.

Veggie Lasagna (no noodles) takes 30 minutes to cook.

Veggie Lasagna (no noodles) makes 8 servings.

The ingredients for Veggie Lasagna (no noodles) are:

2 med eggplants
2 med-lg zucchini
1 pkg sliced cremini mushrooms
1/2 med yellow onion
4 C jarred spaghetti sauce (I use Prego Fresh Mushroom)
1 C Ricotta
1 lg egg
olive oil
salt
pepper
garlic powder
onion powder
italian herbs

Here is how you make Veggie Lasagna (no noodles):

Cut ends off of zucchini. Slice lengthwise into 1/4 in slices. brush each side with olive oil and sprinkle with salt and pepper. Peel the eggplant and prepare the same way as the zucchini. Add to a large baking sheet in a single layer and bake for 15 minutes at 450 degrees.Dice the onion and cook in a hot skillet with about a tbsp of olive oil. Chop the cremini mushrooms and add to the onion. When cooked through, add 2C of spaghetti sauce.In a mixing bowl, whisk together ricotta and egg. Add spices to desired taste and mix together.In a 13x9 glass dish, add enough sauce mixture to cover the bottom of the pan. Layer eggplant slices, then zucchini slices. Add ricotta mixture and smooth over the top of the vegetables. Add more sauce to cover the ricotta. Add another layer of eggplant, then zucchini. Add the rest of the sauce, then top with shredded cheese. Bake for 15 minutes at 350 degrees.Serving Size:?Cut into 8 servings

The nutritional information for Veggie Lasagna (no noodles) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 266.7

• Total Fat: 14.8 g
• Cholesterol: 43.9 mg
• Sodium: 628.4 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 7.0 g
• Protein: 8.6 g