Veggie Lasagna

Name: Veggie Lasagna
Ingredients: 2 cups Marinara Sauce (approximately); 1/2 boxes (16 Oz. Box) Trader Joe's Eggplant Cutlets (or Make Your Own); 1/2 logs (8 Oz. Log) Fresh Mozzarella, Broken Into Big Chunks; 2 cups Ricotta Cheese; 2 whole Large Portobello Mushroom Caps, Broken Into Big Chunks; 1 whole Zucchini, Cut Lengthwise In Thin Slices; 1/4 cups Grated Pecorino Romano Cheese

7 ingredients

5 steps

Ingredients

2 cups Marinara Sauce (approximately)
1/2 boxes (16 Oz. Box) Trader Joe's Eggplant Cutlets (or Make Your Own)
1/2 logs (8 Oz. Log) Fresh Mozzarella, Broken Into Big Chunks
2 cups Ricotta Cheese
2 whole Large Portobello Mushroom Caps, Broken Into Big Chunks
1 whole Zucchini, Cut Lengthwise In Thin Slices
1/4 cups Grated Pecorino Romano Cheese

Directions

1

Preheat oven to 400 degrees F. Coat a 9x9 baking pan with cooking spray.
2

Cover the bottom with a thin layer of marinara, then eggplant slices.
3

Cover eggplant with a small layer of mozzarella and a few spoons of ricotta, then more sauce.
4

Add mushroom chunks, then cover with more cheese and sauce, followed by zucchini, cheese, sauce.
5

Top the dish off with pecorino romano, place in the oven and cook for 2225 minutes, or until brown on top.