Vegetable Lasagna recipe - ingredients, nutrition and when to eat it
This baked dish layers eggplant, zucchini, tomato sauce, and cheese between lasagna sheets.
This baked dish layers eggplant, zucchini, tomato sauce, and cheese between lasagna sheets. Tender vegetables, rich sauce, and golden cheese make it a satisfying choice for lunch or dinner.
Vegetables · 55 minutes to cook
Tips: If the lasagna sheets’ package says to boil them, cook them for the recommended time, then drain well.
Tips: Spread a thin layer of tomato sauce along the edges as you build the layers to help keep the sheets from drying out.
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Ingredients (1 serving)
- Lasagna noodles — 3 sheet
- Eggplant — 0.5 pc
- Korean zucchini — 0.5 pc
- Tomato sauce — 0.8 cup
- Mozzarella cheese — 0.5 cup
- Parmesan cheese — 1 Tbsp
- Olive oil — 1 Tbsp
- Garlic — 1 clove
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp