Veggie Lasagne

ooey gooey goodness

Sometimes you just don’t feel meaty.

Last night I did my own spinoff of this recipe from Big Girls Small Kitchen:

2 zucchinis, sliced into 1 inch rounds

1 large eggplant, sliced into 1 inch pieces

6 plum tomatoes (cook for 1 minute in boiling water, let cool, peel and crush)

3 cloves minced garlic

no cook lasagne

tub of ricotta

mix of parmesan, mozzerella and cheddar



olive oil

Oven at 400 degrees.  Toss zukes & eggplant in olive oil and salt and roast for 25 minutes.

Prep tomato sauce by mixing crushed plum tomatoes with salt (to taste) and about 2 tbsp of olive oil. Mix well.

Prep ricotta by mixing with oregano and salt.

Line bottom of lasagne pan with tomato mixture. On top put – lasagne pieces, eggplant/zukes, ricotta mixture, parm mixture, then sauce again…repeat.  In the orig. recipe they separate the zukes/eggplant but I liked it all mixed up 🙂

Add extra parm on top.  Cook covered with foil for 20 minutes. Uncover and cook another 20 minutes. Or 30 like me if you forgot it was in there in the first place.

Absence of meat was not noticed by Hubby!  Will make again but will add some spinach to the mix…




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