No-Noodle Cheesy Spinach Lasagna - Joy Bauer

Preparation: Preheat the oven to 400˚F. Mist a 9 by 13-inch baking dish or lasagna pan with nonstick oil spray. Set aside.Mist 2 baking sheets with nonstick oil spray and arrange the eggplant and zucchini in a single layer. Mist the veggies with additional oil spray and sprinkle the salt and ½ teaspoon of the black pepper over the tops. Place in the oven and bake for 20 to 25 minutes, until the vegetables become tender and slightly browned. Remove from the oven and reduce the oven temperature to 350˚F.While the veggies are roasting, in a large bowl, combine the ricotta cheese, drained spinach, egg whites, basil, garlic, ¼ cup of the Parmesan cheese, and the remaining ¼ teaspoon black pepper. Set aside until you’re ready to assemble.To assemble the lasagna: Spread 1 cup of the marinara sauce on the bottom of the prepared baking dish or lasagna pan. Next, add an even layer of roasted eggplant and spread another 1 cup of the sauce across the top, followed by half of the ricotta-spinach mixture (about 1½ cups), 3/4 cup of the mozzarella cheese, all of the roasted zucchini (and any leftover eggplant slices), the remaining 1 cup sauce, the remaining ricotta-spinach mixture, and the remaining ¾ cup mozzarella cheeseArrange the grape tomatoes and a few whole basil leaves on the top of the lasagna and sprinkle on the remaining 2 tablespoons Parmesan cheese and the red pepper flakes, if using. Place the lasagna in the oven and bake for 40 minutes. Remove from the oven and allow the lasagna to cool for about 10 minutes before serving.Watch this! Video Playerhttps://joybauer.com/wp-content/uploads/2019/12/No-Noodle-Cheesy-Spinach-Lasagna-2.mp400:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume. For more yummy Italian goodness, try this Penna alla Vodka.