This has turned into one of my favorite dishes, not because it’s semi healthy but it just tastes good! I started making this about a year ago when I was doing “meatless Mondays” with one of my friends. I could make a big pan and have enough for lunch/dinner for almost a month of Mondays. I froze my leftovers, of course 😊. You can obviously make this with meat but I love having the option to make this a vegetarian meal. And I have the perfect recipe for spaghetti sauce if you want to ditch the jar!
- Lasagna Noodles
- 16 oz Mushrooms
- 1 Eggplant
- 10 oz Frozen Chopped Spinach
- 8 oz Mozzarella Cheese
- 8 oz Italian Blend Cheese
- 15 oz Ricotta cheese
- 1 Eggs
- Salt and Pepper (to taste)
- 30 oz Spaghetti Sauce
- 1 tbsp Olive Oil
Prep your lasagna noodles to the directions on the package. I typically need 9 noodles for the pan I use.
Preheat a large skillet to medium heat, adding a small amount of olive oil to coat the pan.
Chop your egg plant and slice your mushrooms. Add to your skillet and season with salt and pepper. Cook for about 5 minutes.
Add your spaghetti sauce to the pan and set aside.
Heat your spinach in the microwave and drain the liquid. You want this as dry as possible.
In a medium bowl, mix together your ricotta, mozzarella, egg, a few pinches of salt, and spinach.
Now it’s time to layer! Add a little bit of sauce to the bottom of your baking dish then layer with noodles, your sauce with veggies, and then your ricotta mixture. Repeat and finish with a layer of lasagna noodles, sauce and Italian cheese blend.
Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes.