Dining In: Vegetable Lasagna

I'm adding a new feature today wherein I will occasionally post about my own culinary exploits—usually only the successes.

My KitchenAfter seeing BODIES...The Exhibition we didn't quite feel like eating meat for dinner. I made my way to the corner market and picked out a variety of vegetables (an eggplant some zucchini and two portabello mushroom tops) and set out to create something tasty. At home I found some leftover provolone and mozzarella cheese slices and a jar of Patsy's marinara sauce. I was considering some kind of eggplant Parmesan, but decided to attempt a lasagna with all these vegetables layered with the cheese and marinara.

I sliced the eggplant into rounds, 1/4 to 3/8" thick; the zucchini into lengthwise strips, and the mushroom into strips. Then in a 6 by 9 inch pan I layered the vegetables with slices of cheese and poured the sauce over the top. I sprinkled additional shredded cheddar over the top.

It baked for 30 minutes at 375° F and spent a minute or two under the broiler to get nice and bubbly brown. It was delicious. I went back for seconds.

Overall, this was very good and cheap too, all together the total cost of the food used was under $10 (since I got the sauce which usually sells for $10 for free). Plus it was very healthy: vegetarian, low in carbs and fat, and high in protein and fiber.

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