BEST VEGETARIAN LASAGNA EVER RECIPES

Steps:

• Preheat oven to 350°. In a medium bowl, stir ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper. 
• Grease a 9"-x-13" baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodles then ¾ cup sauce and ¾ cup cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining 1 cup mozzarella
• Cover with foil and bake for 35 minutes. Remove foil and raise oven to 400°. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.
• Garnish with basil and parsley before serving.

Steps:

• Preheat oven to 400°.
• Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Pat salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel.
• In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
• In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
• In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
• Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.