Eggplant, Zucchini, Spinach and Mushroom Lasagna #Recipe

Monday, October 17, 2011 Posted by Aleksandra Nearing

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
lasagna noodles
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.


When I run out, I top with the rest of the shredded cheese and some pasta sauce.  We love pasta sauce!  Bake at 350 degrees until bubbling, or for approximately 45 minutes.





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3 comments:

  1. smallerstuff said...

    That looks yummy! One of these days ... I'm going to have make a homemade lasagna. Right after I do my own pie crust! :)

  2. Michelle said...

    Yummo!! Sounds so good! I haven't made lasagna in a while. Maybe I'll have to put it on the list this week! Following you on GFC now.

  3. AudreyO said...

    This sounds wonderful. I tend to get lazy and make lasagna in the crockpot. I just layer it all in and let it cook all day while I'm work.