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
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
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
Add another layer of ricotta cheese and spices
Clean mushrooms with damp towel and slice mushrooms and red pepper into 1/4 inch slices
Add to ricotta
Add tomato sauce and shredded mozzarella cheese
Cook in oven for 30-40 minutes
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!