A warm and hearty entree from Pritikin, which can be easily customized with your favorite veggies. This makes great leftovers at work the following day.
1cupAdditional Veggies of Your Choice(we like mushrooms)
Instructions
Preheat oven to 350°F oven.
Soak eggplant in cold water for 10 minutes, drain.
Cook lasagna sheets in boiling water until al dente.
Layer bottom of lasagna pan with 1/2 cup marinara sauce.
Layer your lasagna sheets, vegetables, marinara sauce (reserving 1/2 cup for the top layer), herbs, and ricotta cheese until all ingredients are used and pan is full.
Cover with 1/2 cup of marinara sauce and sprinkle with mozzarella.
Cover and back for 40 minutes. Uncover and back until cheese is brown.
Spa Index Kitchen Notes
We add as many mushrooms as possible in our versions, especially if we have portabello, because it gives such a hearty and meaty flavor and texture.
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