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This vegetarian lasagna layers an eggplant, zucchini, mushroom, artichoke and ricotta cheese with noodles, pasta sauce and mozzarella.
Ingredients:
2, 26 oz jars of desired pasta sauce 1, 8 oz package of oven-ready lasagna noodles Approx 3 Tablespoons extra-virgin olive oil 2 cloves garlic, crushed 1 large eggplant, chopped 2 zucchini, sliced thin 1 cup sliced portabella mushrooms 1, 8 oz jar of artichoke hearts 1 Tablespoon dried Italian seasoning blend 1, 12 oz tub of ricotta cheese8 oz fresh mozzarella cheese, sliced into thick pieces
Directions
Preheat oven to 375 degrees. In a sauce pot drizzle olive oil in bottom of pot, add garlic and cook on medium heat. Once the garlic begins to sizzle add the eggplant; allow eggplant to soften for 3 minutes; may need to add more olive oil. Then stir in zucchini, mushrooms and artichoke hearts; cook another 10 minutes, stirring often. Add Italian seasoning and ricotta cheese to mixture, stir well, remove from heat. Spread some pasta sauce in bottom of Lasagna dish, layer noodles on top, then spoon some of the vegetable-ricotta mix over top. Follow this pattern until you reach top or run out of ingredients. Be sure to save some sauce for the top. Then layer sliced mozzarella cheese all over the top. Bake at 375 about 45 minutes. Cool slightly and cut into squares to serve.
Posted by HoodiaPharm HungerAway ::
6:10 AM ::
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