Eggplant, Zucchini and Portabella Lasagne

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
YIELD: 4 Portions
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat.
  • Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
  • Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
  • Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
  • Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Sprinkle with one clove chopped garlic.
  • Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
  • Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce and the rest of the chopped garlic.
  • Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
  • Let cool, cut into 4 pieces, and dig in!
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