veggie lasagna

veggie lasagna

my own recipe


1 eggplant, peeled and sliced

1 cup broccoli florets

½ chopped onion

2 tablespoons minced garlic

1 tablespoon olive oil

1 cup low fat ricotta cheese

1 egg

2 cups fresh spinach

2 cups organic tomato sauce

12 uncooked oven-ready whole grain lasagna noodles

1 cup mozzarella cheese, shredded

sauté the onion and garlic in the oil over medium high heat. add eggplant and broccoli and sauté until tender. set aside.  in a bowl, whisk egg into ricotta cheese and stir in fresh spinach.  pour a little sauce in the bottom of a greased 9×13 pan. top with 4 lasagna noodles,1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. repeat;  top entire pan with noodles, remaining sauce, and mozzarella cheese.  cover and bake for 40 minutes at 375 degrees. remove foil and bake for 10 minutes more or until cheese is bubbly.

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