Eggplant Parmesan, Vegetable Lasagna

Eggplant Parmesan

  • 3 eggplants
  • 1 16 oz. package shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups your favorite spaghetti sauce
  • 1/2 teas. dried basil

Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Peel and slice the eggplants. Place the bread crumbs on a sheet of foil or on a plate. Dip the eggplant slices first in the beaten egg and then in the bread crumbs. Place the coated eggplant in a single layer on a baking sheet sprayed with cooking spray. Bake the eggplant in the preheated oven for 5 minutes then turn the eggplant over and bake for another 5 minutes. Spread enough of the spaghetti sauce in the prepared 9×13-inch baking dish to cover the bottom of the dish.

Place a layer of eggplant slices in the spaghetti sauce. Sprinkle this layer with some of the mozzarella cheese and Parmesan cheese. Repeat layering the remaining ingredients, ending with the cheeses. Sprinkle the basil over the top. Bake in preheated oven until golden brown, about 35 minutes.

Vegetable Lasagna

  • 12 no-boil lasagna noodles
  • 1 15 oz. container ricotta cheese
  • 1 large egg
  • 1 28 oz. can crushed tomatoes
  • 1 large garlic clove, minced
  • 1 14.5 oz
  • can sliced carrots
  • 1 13.5 oz. can chopped spinach
  • 1 4 oz. can sliced mushrooms
  • 2 cups shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 teas. dried basil
  • ½ teas. salt
  • ¼ teas. black pepper

Drain the carrots, mushrooms and spinach very well. Preheat oven to 375 degrees F. Spray a 12×8-inch baking dish with cooking spray. Heat the crushed tomatoes, garlic, basil, salt and pepper in a saucepan over high heat. Bring this mixture to a boil, reduce heat to low and simmer, uncovered, for 10 minutes to blend flavors. In a medium bowl combine the ricotta cheese and egg and mix well. Spoon some of the tomato sauce mixture on the bottom of the prepared baking dish to cover the bottom of the dish.

Place 3 lasagna noodles lengthwise across the pan on top of the tomato sauce. Top the noodles with one-third of the tomato sauce and then spread one-third of the ricotta mixture over the sauce. Sprinkle one-third of the spinach, mushrooms and carrots over the ricotta and then sprinkle one-third of the mozzarella cheese over the vegetables. Repeat layering with the noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle the top of the lasagna with the Parmesan cheese. Cover the baking dish with foil and bake in preheated oven for 30 minutes. Remove cover from dish and bake an additional 10 minutes. Allow lasagna to rest for 15 minutes before serving.