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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.


Eggplant Lasagna made with Dominex Eggplant Cutlets

INGREDIENTS

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


DIRECTIONS

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.