Veggie Lasagna

Here's the recipe for the most recent Lasagna I made in an attempt to clean out my fridge of the massive amount of veggies. It's really forgiving and a lot quicker to assemble than a regular lasagna if you use canned tomatoes.

It's pretty easy, just some chopping. I added the recipe for the tomato sauce I used if you have fresh tomatoes but don't be afraid to use your own favorite can, jar, or homemade sauce.


3-4 small eggplants (1-2 large)
1/2 head of cauliflower- chopped fine (you can use broccoli or spinach depending on what's in season)
1 15 oz container of reduced fat ricotta cheese
2 cups mozzarella (divided in half)
1 egg
salt and pepper to taste]
handful of Parmesan cheese
tomato sauce OR 28 oz can crushed tomatoes OR jar of sauce (depending on what you have and your families taste)

For Sauce: add 8-10 chopped tomatoes to olive oil and garlic in a big pot. add basil, oregano, salt, and pepper to taste. simmer for an hour or so (shorter time, fresher taste, longer time- more developed taste)

Mix: ricotta, 1 cup of mozzarella, egg, and salt and pepper in a small bowl

Chop: eggplant (to take away bitterness, let soak in cold water before assembling lasagna).
cauliflower

Assemble: layer eggplant,
top with 1/3 of sauce
layer all of ricotta mixture
layer cauliflower (or other veggies)
cover with eggplant
top with sauce so the eggplant is covered
finish with the rest of mozzarella and Parmesan

Bake at 350 uncovered for 45 minutes or until brown and bubbly. Let sit 15 minutes (at least) to set up before serving

Makes enough to feed 3-4 really hungry people when served with sides. Filled up about half of my 9x13 casserole dish, so feel free to double for more people.


To be honest, I really wasn't sure how it was going to turn out, but I am eating my second piece right now and it really is good- I promise :)