Vegetarian Lasagna (No Pasta)

Ingredients

• For the Vegetable Layers:
  • 2 medium zucchinis, sliced lengthwise
  • 2 medium eggplants, sliced into discs
  • 2 red bell peppers, sliced
  • 1 cup of mushrooms, sliced
  • 2 cups spinach
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
• For the Ricotta Mixture:
  • 2 cups ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (for layering)
  • Fresh basil, chopped (for garnish)
• For the Tomato Sauce:
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning

Instructions

1. Prepare the Vegetables:
   • Preheat the oven to 375°F (190°C).
   • In a large skillet, heat olive oil over medium heat. Sauté the onions and garlic until translucent.
   • Add the bell peppers, mushrooms, and eggplants. Cook for about 5-7 minutes, until softened. Finally, stir in the spinach and season with salt, pepper, oregano, and basil. Set aside.
2. Make the Ricotta Mixture:
   • In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until well combined.
3. Layer the Lasagna:
   • In a baking dish, spread a thin layer of marinara sauce at the bottom.
   • Lay down a layer of zucchini slices followed by half of the ricotta mixture and half of the vegetable mixture.
   • Add another layer of marinara sauce and a layer of mozzarella cheese.
   • Repeat the layering with the rest of the zucchini, ricotta mixture, vegetables, marinara sauce, and top with the remaining mozzarella cheese.
4. Bake:
   • Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
5. Serve:
   • Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil before serving.

Enjoy your healthy, delicious vegetarian lasagna made without pasta!

With love,

Dr. Rev. Jenine Marie Howry