Vegetable Lasagna with Eggplant Recipe

Vegetable Lasagna with Eggplant Recipe

Ingredients:

• 2 large eggplants, sliced lengthwise 1/4-inch thick
• 2 zucchinis, sliced lengthwise
• 2 carrots, thinly sliced
• 1 bell pepper, sliced
• 2 cups spinach
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Vegetables:

• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
• Arrange eggplant and zucchini slices on the baking sheets. Brush both sides with olive oil and season with salt and pepper.
• Roast in the oven for 15-20 minutes, flipping halfway through, until they are soft and lightly browned. Remove from oven and set aside.

2. Assemble the Lasagna:

• In a large baking dish, spread a thin layer of marinara sauce on the bottom.
• Layer roasted eggplant slices over the sauce, followed by a layer of ricotta cheese, then zucchini, carrots, bell pepper, and spinach.
• Sprinkle some of the Parmesan and mozzarella cheeses over the vegetables.
• Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and the remaining cheeses on top.

3. Bake the Lasagna:

• Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

4. Serve:

• Let the lasagna sit for 10 minutes before slicing. Garnish with fresh basil leaves if desired.

This vegetable lasagna is perfect for a satisfying meal that is both nutritious and flavorful, ideal for gatherings or a family dinner. Enjoy this delightful dish that brings a variety of vegetables together in a classic Italian favorite!