1 eggplant, sliced thin, lengthwise
16 oz sliced baby portobello mushrooms
1/4 stick butter
1 Tb EVOO
3 zucchini, sliced lengthwise
12 oz fresh baby spinach, washed and drained (I buy the triple washed spinach in the bag and use it straight from the bag to cut down on moisture)
5 tomatoes, sliced thin
5 sprigs fresh basil, diced
Salt, pepper and oregano to taste
1 box (approx. 20 count) dry lasagna noodles
1/2 stick butter
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
3/4 cup vegetable broth
1 cup regular cream
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
1 egg
1 egg white from 1 egg
4 cups mozzarella cheese, grated

Preheat oven to 450.

On cookie sheets (I line mine with foil), spread out eggplant, zucchini and tomato slices. Sprinkle with salt, pepper and oregano. Roast for about 45 minutes or until firm and lightly browned. Remove and set aside.

Melt 1/4 stick butter in skillet. Add EVOO and sliced mushrooms. Sauté until soft. Set aside.

Bring 4 quarts water with 1 Tb salt to a boil. Add the dry lasagna. Cook 9 minutes, or until just soft. Drain in colander. After about 10 minutes, spread some wax paper or parchment paper on counter. Place about half the noodles on it to get ready for layering. Try to separate the remaining noodles as best as possible so they do not stick (EVOO can be drizzled over and stirred into them to help prevent sticking).

In a saucepan, melt 1/2 stick (or 1/4 cup) butter over low heat. Add flour, salt and pepper. Increase heat to medium and stir until it starts to bubble. Add vegetable broth and cream. Heat until it just starts to bubble. Remove from heat. Add parmesan cheese and stir to blend.

In a medium mixing bowl, whisk together ricotta, egg and egg white from another egg.

Heat oven to 350.

Coat inside of large rectangular deep casserole with cooking spray, butter or oil. Lay lasagna noodles down. Add 1/3 of the fresh spinach, eggplant, zucchini, mushrooms, white sauce, chopped basil, tomatoes and ricotta mixture. Add another layer and repeat steps. Add third layer and repeat. Top with mozzarella cheese. Bake in 350 degree oven for 30-45 minutes or until cheese is bubbly. Remove from oven and let rest 15 minutes.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet