I know I was going to share my Spanakopita recipe but it needs some more testing. Although it was good I think the filling is missing something and need to test it some more. Since this weekend was a little busy I didn’t get to work on it. I did however made this recipe that I pulled from a Kraft Foods magazine when I was looking for recipes to try that were vegetarian. I do think when I make this again I will be adding Broccoli and possible shredded carrots just to jazz it up a bit and make it a little more colorful. This is pretty versatile, and you could really add in any veggies that you prefer.
Adapted from this recipe.
Directions: In a 10 inch skillet heat oil on medium high heat. Cook eggplant, zucchini and squash for approximately 10 minutes. Stir frequently to prevent scorching the veggies.
Spread 1 cup of spaghetti sauce covering the bottom of the skillet, drop spoonfuls of the ricotta mixture over the sauce.
Reduce heat to medium-low, cover pan and heat for 20 minutes or until heated through. Remove from heat and let sit for 5 minutes before serving.
What veggies would you add?
- 3 TBSP
- oil ~
- 1 eggplant, peeled and cubed ~ 1
- zucchini - sliced ~
- 1 yellow squash - sliced ~ 1 TSP minced garlic ~ 1 cup Ricotta Cheese ~ 3 TBSP
- Grated Parmesan Cheese ~
- 1-1/2 cups spaghetti sauce - divided ~ 1-1/2 cups s
- hredded Mozzarella Cheese
- Adapted from this
- recipe
- .
- In a 10 inch skillet heat oil on medium high heat. Cook eggplant, zucchini and squash for approximately 10 minutes. Stir frequently to prevent scorching the veggies.
- Stir in the garlic and reduce heat to medium, cooking until veggies are tender, approximately 4-6 minutes. In a small dish mix the Ricotta and the Parmesan cheese and set aside. Once veggies are tender transfer to a plate.
- Spread 1 cup of spaghetti sauce covering the bottom of the skillet, drop spoonfuls of the ricotta mixture over the sauce. Layer with the cooked veggies, remaining ½ cup of spaghetti sauce and sprinkle the mozzarella over the top. Reduce heat to medium-low, cover pan and heat for 20 minutes or until heated through. Remove from heat and let sit for 5 minutes before serving.
That looks delicious! I have used mashed sweet potato as a filler between layers of eggplant and squash as well. Happy Tuesday! 🙂
That sounds really good too!! Happy Tuesday!!
I love this! I have never cooked eggplant and have only eaten it fried. It did not appeal to me. I may try it after seeing your eggplant lasagna and now this lovely “lasagna” recipe. I agree on adding the carrots especially because of their color.
My first veggie lasagna was Stouffers’ years ago. They used a white sauce. I need to find my way to a good recipe using white sauce that is not so calorie-laden.
I love tweaking and making recipes my own and am grateful when people like you experiment and share.
Saving this recipe, too! Thanks.
Love SMD’s momma
This was my second time using eggplant and though it was good it would never be my favorite but I still really liked it in both dishes. If that makes sense. Ohhhh a lighter white sauce dish, is that a challenge? Sounds fun. I’ll see if I can come up with something.
love vegetarian lasagna!
It was so good and keeping out the noodles made it a little lighter and healthier.
This was the first post I read today! Bahahah! 😀
Haha!! I knew you’d be excited for that one!!
Yum! I’d remove the egg plant and add spinach, mushrooms, onions, and garlic.
For your spanakopita, is it too bland?
Spinach is a good call!! Yes it was a little bland I wanted more flavor and fluffier/lighter.
Mmm this looks delicious! I love any kind of Italian dish!
-Sharon
Thanks! You would love it then!!
Yum! That looks so delicious. And it made me even hungrier than I already am . 🙂
That is a very good thing!! Thank you!
This looks amazing! I would maybe try adding ground turkey or even diced/shredded chicken for protein. I have to try this asap! Ricotta cheese makes everything taste better.
Those are great add ins!! Trying to be semi-vegetarian is hard I want to add so many different meats to it! Haha!!
Yummy!! Gary is a huge fan of lasagna so I’ll have to try this recipe out!
It was so good and without noodles it really kept the calories down.
This is a great summer dish with all that squash!
It was really good and quick to put together.
Looks fantastic. I really need to try eggplant again soon. I have been meaning to cook that parmesan recipe you posted.
Yes the eggplant parm was so good. This was so quick and easy too!
my stomach actually just grumbled when I was reading this! Looks so good girl!
Thank you! It was a win for me.
The fact that you create and test recipes amazes me, I know people do it all the time including Tyson here at home but it’s still such a weird concept to me. 🙂
Thank you. I usually start with a base recipe then swap or add as I like. Sometimes it works sometimes it doesn’t. Haha.
That sounds so good! Would be a great recipe for when you have a bunch of random veggies you need to use up before they go bad. I ALWAYS seem to have some of those 🙂
Yes it would be perfect for using up veggies you want to use before they go bad!
yum – this looks awesome and easy! plus vegetarian – woohoo!
Yes I am really trying to add in done vegetarian meals and so far liking it!
ooh yum! I would definitely add a zucchini or something and maybe swap out the eggplant –for some reason I’m totally weirded out by eggplant! however, this looks so good i might have to get over my fear…
Eggplant is new for me and I though it was weird but I is very similar to squash and zucchini in taste.
Yum – this looks awesome!!! I think I could probably even get away with serving this to my boys!!
That would be the true test!! Let me know if you try it!
this will be perfect for my gluten free filled weeks leading up to my surgery! and is that the mangoberita? Rude,I want!
It was really filling considering no pasta! You know it! Couldn’t help it! 🙂
Man I wish I saw this recipe a few minutes ago!
I’ll have to try this next week! It would be an amazing weekend meal!
YUM!
Found you over at Fitness Blondie’s blog Hop!
Can’t wait to read more from you!!!
It is a great way to use up left over veggies. Thank you!!
fabulous! looks yummy. i tried a GF veggie lasagne once, and i think i made it far too complicated and it did not work, at all. this looks simple but yumm, absolutely trying. i might add spinach or mushrooms though in place of the yellow squash. yum!
Hope you like it!! It can be made with really any veggie so those should be good substitutes!
umm YUM!! i LOVE eggplant and am always looking for new ways to cook it!
This was a really great way to get in some veggies. Eggplant was a really good addition.
This looks DELISH! Love that it’s veggie 🙂
It was so yummy and it can be any veggies really!!
This looks amazing! I love one-pan dinners!
Thank you! Yes, less mess and quick is my preference too.
I do love lasagna! I have never gone veggie with it. Perhaps it is time!
It is time! It was really good and much healthier!
I made Eggplant Lasagna last night! Love it.
Woohoo! That sounds really good!