1 package (9-12 sheets) lasagna noodles, prepared per package instructions (I used Tinkyada Rice Noodles)
1 tablespoon extra virgin olive oil
1 medium onion (8-ounces), peeled and chopped
1 bell pepper (6-ounces), seeded and chopped
1 tablespoon chopped garlic
4 ounces baby bella mushrooms, chopped
3 cups chopped eggplant, reserve extra sliced eggplant for topping
2 teaspoons sea salt 1 tablespoon dried Italian herb blend or Phoebe's Pure Food herb blend
2 cups (8-ounces) shredded mozzarella cheese
16-ounces ricotta cheese
¼ cup grated parmesan cheese
1 egg, optional
1 teaspoon garlic powder
2 tablespoons chopped, fresh parsley
24 ounces tomato sauce
1-2 tomatoes sliced
eggplant slices, optional
Instructions
Sauté the onions, pepper and garlic with the olive oil until tender, 6-8 minutes. Add the mushrooms, eggplant, salt and herb blend continuing to cook 10 minutes, stirring often. Turn off heat and set aside.
Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish with non-stick spray.
Combine 1 cup of the mozzarella, ricotta, parmesan, egg, garlic powder and fresh parsley.
Assemble the lasagna starting with ½ cup sauce in the bottom of the pan, top with 3-4 noodles, spread the vegetable mixture over the noodles, top with 1 cup sauce, layer 3-4 noodles, dollop the cheese mixture over the noodles, top with 1 cup sauce, layer 3-4 noodles and spread with 1 cup sauce.
Top the lasagna with alternating layers of eggplant & tomato slices. Sprinkle with shredded cheese. Cover with foil and bake for 25 minutes, remove the foil and bake for another 15 minutes.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/vegetable-lasagna/