Vegetarian Eggplant and Zucchini Lasagna Recipe

Craving a comforting and satisfying meal without the meat? Look no further! This Vegetarian Eggplant and Zucchini Lasagna is packed with flavor, easy to make, and a guaranteed crowd-pleaser. It’s a perfect dish for weeknight dinners, potlucks, or any occasion where you want a delicious and healthy alternative to traditional lasagna.

Ingredients:

• 1 large eggplant, sliced thinly
• 2 medium zucchini, sliced thinly
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 15 lasagna noodles
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Meanwhile, cook lasagna noodles according to package directions. Drain and set aside.
5. In a medium bowl, combine ricotta cheese, Parmesan cheese, and egg. Mix well.
6. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange a layer of lasagna noodles over the sauce.
7. Top with half of the ricotta cheese mixture, half of the eggplant slices, and half of the zucchini slices. Sprinkle with 1/2 cup of mozzarella cheese.
8. Repeat layers: tomato sauce, noodles, ricotta mixture, eggplant, zucchini, and mozzarella cheese.
9. Top with remaining lasagna noodles and remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
10. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
11. Let stand for 10 minutes before slicing and serving.

Tips and Variations:

• For a richer flavor, add a layer of sautéed mushrooms.
• Use no-boil lasagna noodles to save time.
• Add spinach or kale to the ricotta cheese mixture for extra nutrients.
• Substitute goat cheese for ricotta cheese for a tangier flavor.

Enjoy this delicious and healthy Vegetarian Eggplant and Zucchini Lasagna! Don’t forget to share your creations with us on social media. #vegetarianlasagna #eggplantlasagna #zucchinilasagna #vegetarianrecipe #healthyfood #comfortfood

Ingredients:
1 large eggplant, 2 medium zucchini, 1 tablespoon olive oil, 1 large onion, 2 cloves garlic, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, Salt and pepper to taste, 15 lasagna noodles, 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, 2 cups shredded mozzarella cheese

Tags:
Vegetarian, Lasagna, Eggplant, Zucchini, Vegetarian Lasagna, Eggplant Lasagna, Zucchini Lasagna, Vegetarian Recipe, Healthy Food, Comfort Food, Italian Food, Pasta, Ricotta Cheese, Mozzarella Cheese, Tomato Sauce, Oven Baked, Dinner, Lunch, Easy Recipe, Weeknight Meal, Potluck Recipe