I’ve always loved Italian food. One of my favorites is lasagna. In the past, I’ve usually made the classic meat lasagna. Then, I started experimenting with healthier lasagna recipes, including this vegetarian lasagna recipe. Best thing about a pan of lasagna is that they are delicious and easy dinners to feed a crowd.
2 eggs, beaten
1 container (16 oz.) ricotta cheese
1 tablespoon sweet basil
1 tablespoon parsley
1 Italian eggplant, sliced thin, lengthwise, divided
2 zucchinis, sliced thin, lengthwise, divided
1 pkg. (8 oz.) sliced mushrooms, divided
1 pkg. (10 oz.) fresh spinach, ready to use, divided
3 cups Shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
1 jar (24 oz.) spaghetti sauce, divided
12 lasagna noodles, cooked
Preheat oven to 350°F. Grease a 13×9-inch baking dish, Mix eggs, ricotta cheese, sweet basil and parsley. Place in a bowl. Mix 2 cups Mozzarella and 1/4 cup Parmesan cheese. Place in a bowl. Grill until tender eggplant and zucchini. Layer a small amount of spaghetti sauce on the bottom of baking dish. Then, layer 4 lasagna noodles, eggplant, zucchini, Mozzarella cheese mixture, mushrooms, spinach, ricotta cheese mixture and sauce. Repeat layers. Top with remaining noodles, sauce and remaining mozzarella and Parmesan cheeses. Cover baking dish with foil. Bake 45 minutes or until heated through. Uncover and bake an additional 10 minutes or until cheese completely melted. Let stand 15 minutes before serving.