Meatless Eggplant Lasagna

Ingredients and Weight:

• Eggplants (2 large), cut into 1/2-inch slices
• Olive oil (2 tbsp)
• Salt and pepper (to taste)
• Onion (1 medium), chopped
• Garlic (2 cloves), minced
• Mushrooms (1 lb), sliced
• Spinach (10 oz), chopped
• Marinara sauce (3 cups)
• Ricotta cheese (1 cup)
• Parmesan cheese (1/2 cup), grated
• Mozzarella cheese (1 cup), shredded

Preparation Time: 30 minutes

Cooking Time: 60-75 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender.
3. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, mushrooms, and spinach until softened, about 10-15 minutes.
4. Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
5. Layer half of the eggplant slices over the sauce.
6. Top with half of the vegetable mixture.
7. Spread with half of the ricotta cheese.
8. Repeat layers with the remaining eggplant, vegetable mixture, and ricotta cheese.
9. Sprinkle with Parmesan and mozzarella cheese.
10. Bake for 30-35 minutes, or until cheese is melted and bubbly and heated through.

Nutritional Information:

Calories: 350 per serving Protein: 15 grams Carbohydrates: 45 grams Fat: 15 grams

Dish Characteristics:

• Hearty and flavorful meatless version of classic lasagna
• Tender eggplant slices provide a savory base
• Roasted vegetable filling adds depth and texture
• Creamy ricotta and melted mozzarella cheese create a satisfying contrast

User Comments:

• "This lasagna was absolutely delicious! The eggplant was a great substitute for meat and made the dish light and healthy."
• "The vegetable filling was packed with flavor and the cheeses melted perfectly."
• "I love that this lasagna is meatless, but it still has all the indulgent richness of a traditional version."

Special Precautions and Tips:

• To prevent the eggplant from becoming soggy, salt the slices and allow them to release excess moisture for 30 minutes before roasting.
• Use a variety of vegetables in the filling to add flavor and texture, such as bell peppers, zucchini, or artichokes.
• Let the lasagna rest for 10-15 minutes before serving to allow the flavors to blend and the cheese to firm up.