"This easy vegetable lasagna recipe is made of up layers of plenty of sautéed vegetables and layers of creamy cheese sauce. A no-meat vegetarian lasagna recipe with extremely delicious flavor."
Creamy Vegetable Lasagna Recipe
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Prep time 15mins
Cook time 55mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounce eggplants
- 1 tabelspoons extra virgin olive oil
- 2 ounce zucchini
- 3 cloves garlic
- 1 ounce onion
- 2 tsp dried oregano
- 25 ounce marinara sauce
- 8 ounce ricotta
- 1/2 cup grated Parmesan
- 1 large egg
- 1/4 chopped fresh parsley
- 4 cups shredded mozzarella
- Salt and pepper to taste
Method
Step 1
Preheat oven to 400°.
Step 2
Cut ends off of eggplants and slice thinly.
Step 3
Lay slices on a cooling rack and season with salt. Let sit for 20 minutes.
Step 4
Pat eggplant dry with paper towels.
Step 5
In a large skillet, sauté minced garlic, then add onions and oregano.
Step 6
Season with salt and pepper and cook until onions are translucent.
Step 7
Add finely diced zucchini.
Step 8
Add marinara and cook until warmed through.
Step 9
In a medium bowl, combine ricotta, Parmesan, egg, and chopped parsley.
Step 10
Season with salt and pepper.
Step 11
In a casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant, a layer of ricotta mixture, then a layer of mozzarella.
Step 12
Repeat layers.
Step 13
Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
Step 14
Cover with foil and bake for 35 minutes, then garnish with parsley and serve.