Veggie-rific Eggplant Lasagna
Updated: Feb 9
This meatless Lasagna recipe is loaded with veggies in addition to our Dominex Eggplant Cutlets. Select a flavorful spaghetti sauce to make this recipe rock your taste buds.
1 box of Dominex Eggplant Cutlets (thawed)
12 ounces frozen roasted red peppers and onions
1 teaspoon minced garlic
1(14 1/2 ounce) can diced tomatoes (drained)
1⁄4 cup olive oil
No boil lasagna noodles
1 (25 1/2 ounce) jar spaghetti sauce
12 ounces low fat cottage cheese
2 cups part-skim mozzarella cheese
Combine onion, peppers, garlic, tomatoes and olive oil in a skillet and cook for 7 to 10 minutes. In a 9x13 baking dish, cover bottom with spaghetti sauce. Layer 3 or 4 lasagna noodles, Dominex Eggplant Cutlets, veggie mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add another layer of lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese. Cover with foil and bake at 350 degrees for 30-35 minutes or until hot and bubbly.