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Yesterday was my Mother-in-love’s birthday, and as my gift to her, I cooked supper.
A favorite dish for our family is Veggie Lasagna, and I would like to share it with you! {The original recipe came off of a box of Healthy Harvest whole-wheat lasagna noodles, but this is my “tweaked” version.}
Ingredients
:: 9 pieces of whole-wheat lasagna
:: 3 Tbs of olive oil
:: 1 medium eggplant, peeled and chopped
:: 2 medium zucchinis, peeled and chopped
:: 1/2 onion, chopped
:: 3 cups spinach, chopped
:: 32 oz spaghetti sauce
:: 1/3 cup fresh parsley, chopped
:: 1/3 cup water
:: 4 cups ricotta cheese (optional)
:: 1 cup green onion, chopped (optional)
:: 3 cups shredded Mozzarella cheese
:: Parmesan cheese
Directions
1) Cook pasta according to package directions.
2) In large saucepan over medium heat, heat oil. Add eggplant, zucchini, and onion; saute until tender. Stir in pasta sauce, water, spinach, and parsley; simmer 5 minutes. Meanwhile, in medium bowl, stir together ricotta cheese and green onion (if you choose to use it).
3) Heat oven to 350*. Spray 9×13 baking dish with Pam. Spread one-third sauce mixture on bottom of dish. Arrange 3 pasta pieces length-wise over sauce. Spread one-half cheese mixture (or 1 cup shredded Mozzarella cheese) over pasta. Arrange three additional pasta pieces over cheese.
4) Repeat step 3. Top with remaining sauce; sprinkle with remaining Mozzarella and Parmesan cheese. Cover with foil.
5) Bake 40-45 minutes. Let sit 10 minutes before cutting.
I wish I’d taken a picture, but we were so hungry, we pretty much devoured it!
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{ 1 comment… read it below or add one }
Gotta tell you this recipe is soooo good! I haven’t ever told you that I really wanted it, but now it’s mine, ah ha ha ha! {Sorry, had to throw in the Halloween laugh!} Thanks for sharing!
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