Vegetable Lasagna Without the Lasagna

Recipe by Bergy
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READY IN: 1hr 45mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees Fahrenheit.
  • Sprinkle both sides of the peeled egg plant slices with 1/2 tsp salt and 1/4 tsp pepper.
  • Place strips of egg plant and the chopped onions on a non stick baking sheet, in a single layer, and bake for 5 to 7 minutes; turn the strips over and bake a little longer until the eggplant is slightly soft. You should still be able to lift the slices but they should be soft. Stir up the onions; they should be translucent. If one is done before the other, take it out of the oven until both are cooked.
  • Mix together the ricotta, egg white, green onion and remaining salt and pepper.
  • Spread 1 1/2 cups of tomato sauce on the bottom of a 9x13" oven proof casserole.
  • Place a layer of eggplant and onion, using about one third.
  • Cover with half of the ricotta mixture.
  • Add another layer of veggies (1/3).
  • Cover with the rest of the ricotta.
  • Add the rest of the veggies.
  • Add the remaining tomato sauce on top.
  • Sprinkle with the mozzarella and parmesan cheeses.
  • Cover with foil and bake for 1 hour at 375 degrees Fahrenheit.
  • Remove foil and bake another 5 to 10 minutes until the cheese is nicely browned.
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