Vegetable Lasagna for the Whole Family

This lasagna is made totally from vegetables (and cheese of course). It is a delicious and healthy meal for the whole family. It's filled with vitamins A and C, folate, fiber, calcium, potassium, and iron. You can puree this for babies 8+ months, or cut up and serve as is to little one's ready for finger food. This meal takes about 20 minutes of prep and 40 minutes of cooking time.

Here's what you need:
1 large eggplant peeled and cut length wise in 1/4 inch thick strips
2-3 large zucchini's peeled and cut length wise in 1/4 inch thick strips
1 cup chopped cremini mushrooms
1 15 oz container of part skim ricotta cheese
1/2 cup grated parmesan cheese
1 cup shredded part skim mozzarella
1 egg gently beaten
1/4 tsp ground nutmeg
pinch pepper
1 tblsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
2 cups baby spinach
1 jar marinara sauce
olive oil spray

Preheat oven to 400F. Peel and slice eggplant and zucchini length wise in 1/4 inch slices. Spray both sides with olive oil and place on 2 separate baking sheets and place in oven. Roast for 7 minutes and then flip the veggies over and roast on other side for 7 minutes. While veggies are roasting, mix ricotta, mozzarella, parmesan, egg, mushrooms, nutmeg, basil, pepper, oregano and garlic in a large mixing bowl and set aside. Heat marinara and baby spinach in a pot until spinach wilts (about 5 minutes). Pour 1/4 cup marinara in bottom of lasagna dish. When eggplant is done roasting, place eggplant in bottom of lasagna dish (use all of the eggplant even if you have to overlap it). Top with half marinara and spinach sauce. Spread ricotta mixture over sauce and then top with zucchini. Cover with rest of marinara and spinach sauce and sprinkle with mozzarella cheese and parmesan cheese. Reduce oven temp to 350F. Place lasagna in oven and bake for 40 minutes. Cut into squares, serve and enjoy! If serving to your little one make sure to cut into bite size pieces and make sure to test temperature before serving.