Veggie Delight!

A perfect combination of veggies and cheeses melts this lasagna together for our meatless Monday.

What you will need:

1 eggplant

1 bag of spinach

1 whole red bell pepper

2 C of mushrooms

A few garlic cloves

1 jar of all natural marinara sauce

whole wheat lasagna pasta

1/2 cup of part-skim ricotta

1/2 cup of low-fat cottage cheese

1/2 cup parmesan cheese

1/4 cup of mozzarella cheese

1 egg white

Dice your garlic and put into your pan to slowly saute with extra virgin olive oil, then dice your eggplant and red bell pepper into cubes and add those in with the garlic. Add your bag of spinach and your mushrooms. Allow all of this to simmer down.

While the veggies are simmering start boiling your lasagna pasta water. Then place your ricotta cheese, cottage cheese, parmesan cheese and one egg white in a bowl and mix well.

After your water has boiled add your pasta and cook until Al dente. Once Al dente pull the pasta out of the water and place on a baking sheet while you take one tablespoon of your marinara sauce and spoon it onto the bottom of your baking dish. Then place a layer of the lasagna pasta, on top of the pasta spread your cheese mixture and then spread your veggie mixture. Repeat this process.

Once layering process has been completed spread your marinara on top of the last layer of lasagna pasta and sprinkle your mozzarella cheese.

Cover with foil and bake 30-45 minutes covered at 350 and uncover for the last 10 minutes.


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