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Zucchini (or Eggplant) Lasagna

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Zucchini_or_eggplant_lasagna
Faithful Workouts Recipes

Faithful Workouts Recipes

Zucchini (or Eggplant) Lasagna

INGREDIENTS:
  • *2 zucchinis, sliced thinly, like lasagna noodles
  • 2 cups sliced mushrooms
  • 1 cup ricotta
  • 1 cup mozzarella
  • 1/2 cup parmesan
  • 1.5 cups tomato sauce
  • 2 tsp dried basil or 1/2 cup fresh
  • 3 cloves minced garlic
  • 6 ounces lasagna noodles
  • 1 tbsp oregano seasoning

*you can substitute the zucchini for eggplant if you like that better! Doesn’t change the recipe, just sub in the eggplant for the zucchini

INSTRUCTIONS:

Start by preheating your oven at 325 F.  Take a baking dish and start by placing a thin layer of tomato sauce on bottom of your dish. Layer in your thinly sliced zucchini. Next, add in a thin layer of ricotta cheese on top of the zucchini. Spread your minced garlic over the top your ricotta cheese
layer. Next, place a layer of your thinly sliced mushrooms on top of the cheese. Your next layer is mozzarella, followed by another layer of tomato sauce.

Next, add a layer of fresh basil or spinach. Then, add a layer of lasagna noodles (no need to boil them beforehand). Now, repeat another sequence of layering all ingredients again and finish with a sprinkling Parmesan and oregano. Be sure to cover dish with tin foil before going into the oven so lasagna noodles will soften.
Cook for 45 minutes, and then serve!

Serves 6

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