Ingredients
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1 Eggplant
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4 Garlic
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14.5 oz (425 g) can Cannellini Beans
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8 oz (225 g) Mushrooms
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2 cups Marinara Sauce
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Handful of fresh Basil
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2½ cups shredded full-fat Mozzarella Cheese
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1 Egg
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1½ cups whole-milk Ricotta Cheese
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Salt
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freshly ground Black Pepper
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2 medium Zucchini
Directions
Sliced zucchini and eggplant stand in for noodles in this hearty layered casserole made with mushrooms and white beans.
Steps
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1
Done
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Preheat the oven to 400°F (200°C). Line a 9 x 9 in (23 x 23 cm) baking dish with the sliced eggplant, covering the bottom as evenly as possible. Sprinkle with half of the minced garlic. |
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2
Done
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Spread the cannellini beans over the eggplant, then layer the mushrooms over the beans. Spread 1 cup marinara sauce evenly over the mushrooms, and top with half of the basil leaves and 1 cup mozzarella. |
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3
Done
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In a small bowl, mix together the egg and ricotta cheese. Season with salt and pepper, and spread the ricotta mixture evenly over the mozzarella. Layer the sliced zucchini over the ricotta and sprinkle with remaining garlic. Spread the remaining 1 cup marinara over the zucchini, and distribute the remaining basil and 11⁄2 cups mozzarella over top. Season with freshly ground black pepper. |
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4
Done
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Cover with foil and place in the oven. After 30 minutes, remove the foil. Return to the oven for 15 minutes. To finish, broil the lasagna for 2 minutes or until the cheese is browned. |
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5
Done
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Refrigerate lasagna for 1 hour to cool completely before cutting into 4 pieces. Place 1 piece into each of 4 meal prep containers. |
