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Delicious Vegetable Lasagna Recipe
Delicious Vegetable Lasagna Recipe
- Recipe Submitted by Rosemary on 11/30/2014
Category: Healthy Recipes, Vegetables
Ingredients List
- 12 lasagna noodles
- olive oil
- 1 can or jar of your favorite spaghetti sauce
- 1 large eggplant
- several handfuls (about half a bag) of fresh baby spinach
- 3 cups shredded cheese, mozzarella and cheddar mix
- salt and pepper to taste
Directions
1. Prepare noodles the shortcut way by letting them soak in a 9 x 13 pan of hot water while you gather the rest of the ingredients. No need to boil water!
2. Preheat the oven to 375 degrees.
3. Pour a teaspoon or two of olive oil into a 9 x 13 baking pan (I use my glass cake pan; if you have one, use a nice, deep lasagna pan). Use your fingers or a paper towel to grease the bottom and sides of the pan (fingers work best).
4. Spread a small amount of the spaghetti sauce (I use it right out of the can) in the bottom of the pan.
5. Start layering: Start with 3 noodles, eggplant slices, salt and pepper, spaghetti sauce, cheese. Second layer: noodles, sauce, plenty of spinach, salt and pepper, cheese. Third layer: noodles, the rest of the eggplant along with more spinach, salt and pepper, cheese. Fourth layer: noodles, the rest of the sauce, the rest of the cheese.
6. Cover the pan loosely with a sheet of aluminum foil. (To help keep the foil from sticking to the cheese, first spread a teaspoon or less of olive oil on the bottom of the foil.) Bake at 375 for 30-35 minutes, uncover and bake for 10-15 minutes more.
7. Remove lasagna from oven. Let it rest for 15-20 minutes, then slice into serving-sized pieces. Enjoy!
2. Preheat the oven to 375 degrees.
3. Pour a teaspoon or two of olive oil into a 9 x 13 baking pan (I use my glass cake pan; if you have one, use a nice, deep lasagna pan). Use your fingers or a paper towel to grease the bottom and sides of the pan (fingers work best).
4. Spread a small amount of the spaghetti sauce (I use it right out of the can) in the bottom of the pan.
5. Start layering: Start with 3 noodles, eggplant slices, salt and pepper, spaghetti sauce, cheese. Second layer: noodles, sauce, plenty of spinach, salt and pepper, cheese. Third layer: noodles, the rest of the eggplant along with more spinach, salt and pepper, cheese. Fourth layer: noodles, the rest of the sauce, the rest of the cheese.
6. Cover the pan loosely with a sheet of aluminum foil. (To help keep the foil from sticking to the cheese, first spread a teaspoon or less of olive oil on the bottom of the foil.) Bake at 375 for 30-35 minutes, uncover and bake for 10-15 minutes more.
7. Remove lasagna from oven. Let it rest for 15-20 minutes, then slice into serving-sized pieces. Enjoy!
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