Cheeseless lasagna, aka veggie marinara casserole
- Prep the veggies - Dice the spinach, slice the mushrooms and slice the zucchini very thin. I used a mandolin for the zucchini. When cooking for my kids I dice the mushrooms instead of slicing.
- Pour 5-6 oz (1/3 of the jar) of sauce on the bottom of a 9x13 in pan. Lay out 3 lasagna noodles. No - you don't have to cook the noodles first! Then layer all the spinach over the noodles. Cover again with sauce and more noodles. Continue this process, making a layer of zucchini and a layer of mushrooms with noodles and sauce in between each layer. Finally, cover again with the remaining sauce. The final layer should be your breaded eggplant.
- Cover your lasagna loosely with aluminum foil. I also recommend placing the pan on a cookie sheet to prevent a bubbly mess in your oven.
- Bake at 425F for about 45 minutes. Then, take the foil off of the top and bake another 10-15 minutes. For crispier eggplant, broil 5 minutes under high heat.