Veggie Lasagna
Ingredients
Serves 6
2 large eggplants, NOT peeled, but sliced lengthwise 1/2 inch thick
1 medium onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, through garlic press or minced
1 cup broccoli, chopped
8 oz baby spinach, chopped
salt & pepper to taste or use non-salt seasoning (i.e. Herbamare)
2 cups pasta sauce, divided
8 oz mozzarella cheese, shredded or sliced, divided
Instructions:
Preheat
oven to 350°. Lightly oil a baking pan. Arrange eggplant in a
single layer in the pan. Bake about 20 minutes or until eggplant is tender. Set aside.
Heat 2
tablespoons water in a large pan, add onion, celery, garlic and broccoli; sauté until just tender, adding more water if needed. Add
the spinach and seasonings and cook until spinach is wilted. Mix in 1/2 cup of the pasta sauce.
Spread about 1/4 cup of the pasta sauce
in a baking 9 x 13 baking pan. Put down a layer of 1/2 of the eggplant, top with 1/2 of the vegetable mixture on each eggplant
slice, top this with a layer of 1/2 the mozzarella cheese. Top with 1/4 cup of sauce. Repeat with a second layer and pour the remaining sauce over the last layer of mozzarella. Bake for 20-30 minutes, until heated through.
You can use other veggies...peppers, greens, broccoli, you can put more cheese on top if desired... can be made ahead, frozen, reheated...delicious!
