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Veggie Lasagna

Featured in the Honolulu Star-Advertiser on July 15, 2020.

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Ingredients:

Veggie Lasagna

Sauce:

  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1 (28-ounce) can crushed tomatoes or tomato sauce
  • 10 cherry tomatoes, quartered
  • 1/4 cup chopped fresh basil
  • 1 teaspoon sugar
  • Salt and pepper to taste

Lasagna:

  • 1 eggplant, sliced
  • 2 teaspoons Italian dressing for grilling
  • 2 teaspoons olive oil + 2 tablespoons
  • 6 large zucchinis, sliced horizontally for lasagna noodles
  • 5 large mushrooms, sliced
  • 2 cups fresh spinach
  • 1 (32-ounce) container ricotta cheese
  • 2 cups fresh mozzarella cheese
  • 10 cherry tomatoes, cut into quarters
  • Parsley, chopped for garnish

Directions:

Sauce:

  1. In a medium saucepan over medium heat, add olive oil, and garlic and sauté for a minute.
  2. Add tomatoes, basil, and sugar.
  3. Let simmer for 15 minutes.
  4. Add salt and pepper to taste; set aside.

Lasagna:

  1. Heat oven to 350°F.
  2. Lightly coat eggplant with Italian dressing; set aside.
  3. Lightly coat zucchini with 2 teaspoons olive oil; set aside.
  4. In a grill pan on medium-high heat, grill eggplant and zucchini until tender.
  5. In a frying pan, heat 2 tablespoons olive oil and sauté mushrooms over medium-high heat; set aside.
  6. In a large casserole, start lasagna layers with a thin layer of sauce, then layer eggplant and zucchini, alternating with spinach and ricotta cheese.
  7. Last 2 layers should be a balance of sauce topped with mozzarella cheese.
  8. Finally, top with cherry tomatoes.
  9. Bake for 30 minutes.
  10. Let rest for 20 minutes before serving.

Approximate Nutrient Analysis per serving (not including salt to taste):
330 calories, 20 g fat, 10 g saturated fat, 55 mg cholesterol350 mg sodium, 19 g carbohydrate, 5 g fiber, 10 g sugar, 20 g protein

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