Vegetarian Lasagna

READY IN: 1hr 50mins




  • In a saucepan, heat olive oil and add onions, cooking until translucent.
  • Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.
  • Simmer sauce over low heat, covered, for about 30 minutes.
  • Preheat oven to 350°F.
  • In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside.
  • Slice eggplant, zucchini and mushrooms.
  • Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.
  • Add eggplant slices in an even layer.
  • Top eggplant with the ricotta cheese mixture.
  • Sprinkle with sliced mushrooms, then add another third of the sauce.
  • Sprinkle with 8 ounces of the mozzarella cheese.
  • Layer the sliced zucchini evenly over the cheese.
  • Pat mixture down.
  • Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese.
  • Pat mixture down again.
  • Cover pan with foil and bake at 350°F for 50 minutes.
  • Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.
  • Allow to sit undisturbed for 20 minutes before slicing and serving.