Veggie lasagna is a dish I started making with when I was a vegetarian. Yes, I was a vegetarian for nine years but still wanted to eat the same Italian food that I have always loved. I made just a few adjustments to fit my lifestyle at the time, and it turned out to be a recipe that all lasagna lovers adore—meat eaters and non meat eaters alike. Hope you enjoy it, too! —Jill
4 beefsteak tomatoes
1 container of white button mushrooms
2 cups ricotta cheese
1 cup mozzarella cheese
1/2 cup gouda cheese
1/2 cup gruyere cheese
Your favorite or homemade marinara/or tomato basil sauce
(This dish is typically vegetarian, but if you have a meatsauce or gravy already made, you can go ahead and use that.)
Slice eggplant, zucchini and tomatoes longways. Place on a baking sheet and coat with olive oil, salt and pepper. Roast at 400 degrees for 20-25 min. Slice mushrooms and saute with olive oil and pepper.
Mix ricotta cheese in a bowl with salt, pepper and one egg. Mix together.
Put some sauce on the bottom of a baking dish. Ready to layer? Bottom layer is eggplant. Top with some ricotta cheese. Then add a handful of mozzarella cheese and some more marinara. The second layer is zucchini. Repeat the same layers with mushrooms and top w gruyere and gouda. The last layer is the tomatoes, put on the top for presentation.
Bake at 450 degrees for 20-30 minutes until lasagna is golden brown. Top with torn basil and serve with a side salad. A hit!