Eggplant, Zucchini, Spinach and Mushroom Lasagna #Recipe

10:02 PM The Bitcoinist 0 Comments

This is a twist on my preferred lasagna recipe that usually consists of ground turkey. &nbspI utilized eggplants and zucchini alternatively. &nbspIt turned out pretty well and also froze properly. &nbspOverall this is a pretty wholesome recipe if you stick with part-skim cheese. &nbspEnjoy!

one medium onion, chopped
two-3 cloves garlic, minced
1 medium egglant, washed and sliced
1 bundle frozen chopped spinach, thawed
one container mushrooms, chopped
one large jar of pasta sauce
lasagna noodles
16oz part-skim ricotta cheese
bag of shredded&nbspMozzarella&nbspcheese
1 raw egg
salt and pepper to taste

Saute your onions and garlic in a splash of olive oil or cooking spray. &nbspAfter about three minutes I include the mushrooms, spinach and zucchini.


As your veggies simmer, slice your eggplant.




Then in a separate bowl make a cheese mixture that consists of the entire container of ricotta cheese, egg and half of the bag of shredded&nbspMozzarella&nbspcheese.

Layer your pan with a thin layer of pasta sauce, noodles,&nbspricotta, veggies, eggplant. &nbspRepeat till you've used your ingredients.


When I run out, I leading with the rest of the shredded cheese and some pasta sauce. &nbspWe love pasta sauce! &nbspBake at 350 degrees till bubbling, or for around 45 minutes.







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