Eggplant, Zucchini, Spinach and Mushroom Lasagna #Recipe

Eggplant, Zucchini, Spinach and Mushroom Lasagna #Recipe

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This is a twist on my preferred lasagna recipe that usually consists of ground turkey. &nbspI utilized eggplants and zucchini alternatively. &nbspIt turned out pretty well and also froze properly. &nbspOverall this is a pretty wholesome recipe if you stick with part-skim cheese. &nbspEnjoy!
one medium onion, chopped
two-3 cloves garlic, minced
1 medium egglant, washed and sliced
1 bundle frozen chopped spinach, thawed
one container mushrooms, chopped
one large jar of pasta sauce
lasagna noodles
16oz part-skim ricotta cheese
bag of shredded&nbspMozzarella&nbspcheese
1 raw egg
salt and pepper to taste
Saute your onions and garlic in a splash of olive oil or cooking spray. &nbspAfter about three minutes I include the mushrooms, spinach and zucchini.

As your veggies simmer, slice your eggplant.

Then in a separate bowl make a cheese mixture that consists of the entire container of ricotta cheese, egg and half of the bag of shredded&nbspMozzarella&nbspcheese.

Layer your pan with a thin layer of pasta sauce, noodles,&nbspricotta, veggies, eggplant. &nbspRepeat till you’ve used your ingredients.

When I run out, I leading with the rest of the shredded cheese and some pasta sauce. &nbspWe love pasta sauce! &nbspBake at 350 degrees till bubbling, or for around 45 minutes.

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Dr. Louis Muraoka
Dr. Louis Muraoka
Registered dietitian, author, lecturer, and diabetes educator, specializes in diabetes nutrition. He has advised the American Diabetes Association and the American Dietetic Association on nutrition recommendations.

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