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Veggie Lasagna

One of my best friends, Rachel, had a Halloween party where we watched Hocus Pocus and ate vegetarian lasagna and Halloween treats.  Her lasagna was so good that I wanted to try my own version.  While Rachel’s was completely vegetarian, mine is a veggie lasagna, not a vegetarian lasagna.  I made mine in a loaf pan, but you can adjust the amount of ingredients for a bigger pan.  Hope you enjoy this veggie lasagna as much as I did!

1 Medium Sized Eggplant


Portabella Mushroom Cap


Tomoato Sauce

Riccotta Cheese

Shredded Mozzarella Cheese

Hot Italian Sausage (I used Turkey Sausage)

Black Pepper, Garlic Salt, and Onion Powder


Preheat oven to 375

Heat a sautee pan on stove and once hot, add sausage links (Make sure you take the casings off)

While sausages are cooking, lightly coat the bottom of baking dish with tomato sauce (Remove the sausage links to cool when cooked)

Peel the skin off of the eggplant

Slice the eggplant in 1/4 inch pieces to fit the bottom of your baking dish and lay on tomato sauce


Press ricotta cheese over eggplant and season with spices

Ricotta Cheese Layer

Slice Zucchini in 1/4 inch slices and add


Add a layer of tomato sauce

Cut the sausage links in half and add to dish

Tomato Sauce and Sausage

Add another layer of ricotta cheese and spices

Ricotta Cheese

Clean mushrooms with damp towel and slice mushrooms and red pepper into 1/4 inch slices

Add to ricotta

Mushroom and Red Pepper Layer

Add tomato sauce and shredded mozzarella cheese

FInal Uncooked Veggie Lasagna

Cook in oven for 30-40 minutes

Final Cooked Veggie Lasagna

I didn’t take a picture of the lasagna slice because it doesn’t look very pretty.  But don’t worry about how it looks because it tastes so good!  You can adjust the vegetables used or use other veggies.  If you wanted to go vegetarian, cut out the sausage and use vegetarian cheese.

Hope you enjoy!

Stay hungry…



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