Part of our Meatless Monday movement (which Mike is completely against) I made a vegetarian lasagna, but tried it without the noodles. I liked the results, and Mike was willing to look the other way on another no-meat dinner.
1 eggplant sliced into thin medallions
2 zucchini cut thin lengthwise
1 onion chopped
1 red pepper cut thin strips
4-5 mushrooms sliced
4 cloves garlic crushed
1 cup fresh spinach chopped
1 container cottage cheese
¼ cup parmesan cheese
½ cup shredded mozzarella cheese
Jar of marinara sauce
Preheat oven at 375 degrees. Bake eggplant and zucchini in oven spread out over two cookie sheets for 20 minutes – or you can sauté them in a frying pan with a little olive oil and set aside to cool while you continue to step 2. Heat a large skillet with 2 tablespoons olive oil over medium heat. Add in onion and sauté for two minutes. Add in garlic, red pepper and cook for another two minutes. Add in Mushrooms and spinach. Cook for another 5 minutes. Set aside. In a bowl mix together; egg, cottage cheese, parmesan, and ¼ cup of the mozzarella cheese.
In a 9×13 dish pour ¼ cup of the marinara sauce and spread evenly. Then a layer of eggplant followed with a layer of zucchini. Top with ½ of the cheese mixture. Cover that with the sautéed vegetable mix. Pour 1/3 of the marinara sauce over. Make a second layer of eggplant followed with a layer of zucchini. Top with second ½ of the cheese mixture. Pour 1/3 of the jar of sauce over. Make last layer of eggplant followed with a layer of zucchini. Pour remaining sauce over and sprinkle with reserved mozzarella cheese. Bake for 35-40 minutes. Remove from oven and let sit for 5 minutes then serve. Sprinkle some fresh grated parmesan cheese. Enjoy!