Low-Maintenance Vegetable Mini-Lasagnas
- 1 small eggplant
- two 10-ounce packages frozen spinach, thawed and drained
- 2 medium zucchini
- 2/3 cup Parmesan cheese, plus more to garnish
- 2 medium yellow squash
- 2 large eggs, beaten
- Olive oil
- 1 pound shredded mozzarella
- 1 pound mushrooms (or buy pre-sliced to save a few minutes)
- 1 pound lasagna noodles, oven-ready style (for ease) or traditional noodles, cooked and drained
- Salt to taste, plus ½ teaspoon salt for ricotta mixture
- two 24-ounce jars pasta sauce
- two 15-ounce containers ricotta cheese
- This recipe is vegetarian
- Produce
- Eggplant, small (1)
- Mushrooms (1 pound)
- Spinach, frozen (2 10-ounce packages)
- Yellow squash, medium (2)
- Zucchini, medium (2)
- Condiments
- Pasta sauce (2 24-ounce jars)
- Cooking & Baking
- Olive oil (1)
- Salt (1)
- Pasta & Grains
- Lasagna noodles (1 pound)
- Dairy
- Mozzarella (1 pound)
- Parmesan cheese (2/3 cup)
- Ricotta cheese (2 15-ounce containers)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on ivillage.com
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Recipe Stats
Published January 11, 2010 (3 years ago).
4 people saved this recipe.
