So happy to share this easy recipe for vegetarian lasagna with you! It is protein and fiber packed, grain and gluten free. I used almond milk ricotta cheese which makes this lasagna even healthier for us!
Eggplant makes wonderful layering sheets instead of traditional pasta sheets or any other grain pasta alternatives.
I will do a meat version soon as well :)
8 oz of ricotta almond milk cheese (Kite Hill)
5 oz of fresh baby spinach (1 bag)
2 large eggplants
24 oz Marinara Sauce
1 tbs of fresh oregano
Freshly grated Parmesan (optional)
Cut eggplant in circles (about 1/4 inch thick), sprinkle with pink salt and let it drain in the colander or on the paper towel for about 30 min.
Beat eggs and add ricotta cheese and mix well.
Add spinach and stir until combined.I used 9 inch diameter round clay pan but you can use any pans you usually use for lasagna.
Oil the pan and start layering lasagna starting with eggplant, marinara sauce then spinach mixture. Repeat until done. You should have 2 layers of spinach and 3 layers of eggplant.
Top the last layer with left over marinara sauce, add some fresh oregano and freshly grated Parmesan cheese.
Bake the lasagna at 375 for 1 hour. Let it sit for about 10 minutes before cutting.
These measurements are for about 4 large servings or 6 small.