Veggie Lasagna

• 2 cups Marinara Sauce (approximately)
• 1/2 boxes (16 Oz. Box) Trader Joe's Eggplant Cutlets (or Make Your Own)
• 1/2 logs (8 Oz. Log) Fresh Mozzarella, Broken Into Big Chunks
• 2 cups Ricotta Cheese
• 2 whole Large Portobello Mushroom Caps, Broken Into Big Chunks
• 1 whole Zucchini, Cut Lengthwise In Thin Slices
• 1/4 cups Grated Pecorino Romano Cheese

1. Preheat oven to 400 degrees F. Coat a 9x9 baking pan with cooking spray.
2. Cover the bottom with a thin layer of marinara, then eggplant slices.
3. Cover eggplant with a small layer of mozzarella and a few spoons of ricotta, then more sauce.
4. Add mushroom chunks, then cover with more cheese and sauce, followed by zucchini, cheese, sauce.
5. Top the dish off with pecorino romano, place in the oven and cook for 2225 minutes, or until brown on top.

marinara sauce, cutlets, logs, ricotta cheese, mushroom, zucchini, romano cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/veggie-e2809clasagnae2809d/ (may not work)