Vegetarian Lasagna (whole wheat)
 
This Sunday I decided to have a “family dinner” with one of my girlfriends, while trying to use up some of my fresh and frozen produce.  It turned out to be a great, and healthy, girl’s night dinner! 
 
Feel free to change out any of the vegetables you all have in the fridge. I would recommend zucchini, but I had to use eggplant before it went bad. 
 
 
 
 
 

Peel and dice an eggplant. Cook up eggplant in a skillet. Add pre-sliced mushrooms, 3 cloves pressed garlic, and cook down. 

 
 
 
 
 
While those are cooking down, stir in 2-4 cups of ricotta and 1 cup pesto. (feel free to leave ricotta plain.) 
– Set aside
 
 
 
 
 
 
 
 
 
 
When eggplant and mushrooms are almost cooked down, add in a jar of pasta sauce. (My favorite is always Barilla.)  Simmer for 5-10 minutes. Take off the heat and add fresh spinach.  
 
 
 
 
 
(You’ll probably see I have a few other vegetables in  here. I added some of my frozen mixed vegetables I had cooked  a few weeks ago. These included summer squash and carrots.) 
Before beginning the lasagna mixture, I recommend you use whole wheat lasagna noodles such as Rozoni.  
 
Taking a 13 x 9 glass baking dish, begin by spooning about 1/2 cup of the marinara on the bottom of the dish.   Top with noodles (uncooked), half of the ricotta mixture, and half of the remaining sauce. 
 
 
 
 
 
 
 
 
 
 
 
 
Repeat these three steps, ending in sauce.  Top with mozzarella cheese. (I recommend using fresh, sliced mozzarella, but shredded with work too.) 
 
 
Bake, covered, for 30 minutes, or until bubbly.  Take off cover and bake for about 10 more minutes. 
 
Let stand about 10 minutes before serving with a salad and garlic bread:
 
 
ENJOY, and invite your friends over for some! 
 
 

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