vegetable lasagna.

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vegetable lasagna.


1 eggplant
2 medium sized zucchinis
1 can pitted black olives (sliced)
1 jar tomato sauce (any kind, i used organic tomato basil)
1/2 cup part skim ricotta cheese
1/2 cup shredded mozzarella cheese
1 cup fresh spinach leaves

preheat oven to 400 degrees
peel eggplant and zucchini, then slice longways so you have pieces that look like lasagna pasta, long and thin
in a casserole dish, layer sauce, eggplant, ricotta, olives, spinach, sauce, zuchinni, ricotta, olives and so on until you’re out of vegetables! top the very top later with spinach, a little more sauce and top the whole thing with the shredded mozzarella cheese
bake for about 40 minutes until the zucchini and eggplant are tender (i like mine al dente)

note: you can broil the top to make the cheese crispy, but it was brown and crispy for me anyway after 40 minutes! Also, the second time around, i would probably cook the zucchini and eggplant first, so it doesn’t render as much water! but it was still delicious 🙂 enjoy!!


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