- 3 c. tomato sauce (see below)
- Olive oil
- 1 large or 2 smaller eggplants
- 1 container of fresh spinach
- 1 package of portobello mushrooms (4-5)
- 12 oz (1 package) of light ricotta cheese
- 1/2 c. fresh parsley, chopped
- 1 egg
- salt and pepper
- 1/4 c. parmesean cheese
- 2 c. mozzarella cheese
- 1 large onion, chopped
- 1 tbsp jarred garlic
- 1 carrot, minced
- 1 celery stalk, minced
- 2 c. sliced baby bella mushrooms
- 1/2 c. dry red wine
- 1 c. crushed tomatoes
- 1 c. diced tomatoes
- Italian seasoning
- Red pepper flakes
- Prepare tomato sauce. On medium heat, heat oil in a large pot or dutch oven. Add onion, carrot, celery and garlic. Cook until softened. Add mushrooms and cook until moisture releases. Deglaze with red wine. Add tomatoes and spices to taste. Simmer for at least 40 minutes.
- While sauce is simmering, roast the eggplant. Heat oven to 400 F. Slice eggplant into 1/4" pieces. Brush with EVOO and place on a cookie sheet. Roast it on each side for about 10 minutes. Watch it VERY CLOSELY because it burns easily. Do the same with the portobello mushrooms. Slice and roast.
- In a bowl, mix together ricotta, parsley, egg, salt and pepper.
- In a lasagna pan, layer sauce, portobellos, eggplant, ricotta, mozza, spinach x 3.
- Bake at 350 for 25-30 minutes covered in foil. Bake for an additional 10 minutes with foil off. Let sit for 10 minutes before cutting.
We don't eat meat on Friday's during Lent, so I have been on the look-out for good vegetarian recipes. This is vegetarian AND gluten free! My batch of sauce was large enough to yield some extra for a baked ziti. You could use a jar of store-bought sauce though. It was really delicious and I barely noticed the lack of noodles or meat. I served it with a caesar salad. The leftovers were almost better then the first serving.