Rich and hearty eggplant and portobello mushrooms give this meatless skinny lasagna a meaty texture and taste.

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 8-inch square baking dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.

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  • Combine eggplant, squash, zucchini, mushroom, and marinara sauce in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, covered, until vegetables are tender, about 10 minutes.

  • Combine ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, egg, oregano, salt, and pepper in a large bowl.

  • Spread 1/3 the sauce mixture into the bottom of a 8-inch square baking dish. Top with 2 cooked lasagna noodles. Spread 1/2 the cheese mixture on top and cover with 2 more lasagna noodles. Repeat, ending with sauce on top. Cover with aluminum foil.

  • Bake in the preheated oven until golden and bubbling, about 40 minutes.

Nutrition Facts

263 calories; protein 15.1g; carbohydrates 36.9g; fat 6.1g; cholesterol 42.4mg; sodium 610.4mg. Full Nutrition
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