This is a twist on my favorite lasagna recipe that typically includes ground turkey. I used eggplants and zucchini instead. It turned out pretty well and also froze well. Overall this is a pretty healthy recipe if you stick with part-skim cheese. Enjoy!
1 medium onion, chopped
2-3 cloves garlic, minced
1 medium egglant, washed and sliced
1 package frozen chopped spinach, thawed
1 container mushrooms, chopped
1 large jar of pasta sauce
16oz part-skim ricotta cheese
bag of shredded Mozzarella cheese
1 raw egg
salt and pepper to taste
Saute your onions and garlic in a splash of olive oil or cooking spray. After about 3 minutes I add the mushrooms, spinach and zucchini.
As your veggies simmer, slice your eggplant.
Then in a separate bowl make a cheese mixture that consists of the entire container of ricotta cheese, egg and half of the bag of shredded Mozzarella cheese.
Layer your pan with a thin layer of pasta sauce, noodles, ricotta, veggies, eggplant. Repeat till you've used your ingredients.