Vegetarian Lasagna (Eggplant Lasagna)

Made with roasted eggplant slices, sautéed vegetables, marinara sauce, and melted cheese. It's lighter and vegetarian. Here's the full detailed recipe if you're interested > Cheesy Eggplant Lasagna

Ingredients:

• 2 large eggplants, sliced lengthwise.
• 2 cups diced vegetables
• 1 1⁄2 cups grated mozzarella cheese
• 1⁄2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 clove garlic, minced
• 2 tbsp olive oil (plus more for brushing)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Slice eggplants lengthwise. Brush with olive oil, sprinkle with salt, and roast on a baking sheet.
• Heat 1 tbsp olive oil in a skillet. Add garlic and sauté for 30 seconds. Stir in diced vegetables, season and cook for 7–8 minutes.
• Lightly grease a baking dish. Spread a thin layer of marinara sauce on the bottom.
• Add a layer of roasted eggplant, then spoon some vegetables on top, followed by mozzarella and Parmesan cheese.
• Repeat the layers until all ingredients are used, finishing with cheese on top.
• Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.