Vegetarian Lasagna with Eggplant and Mushroom ‘Meat’ Sauce

This vegetarian lasagna uses meaty eggplants and mushrooms for a ‘meat’ sauce and swaps Greek yogurt for some of the cheese.

1 lb 100% whole wheat lasagna noodles
2 tablespoons extra virgin olive oil
1 onion, peeled and diced
2 garlic cloves, minced
1 large eggplant, diced small
8 ounces cremini mushroms, diced small
1 25-ounce jar tomato sauce of choice
2 cups plain Greek yogurt
1 egg
1 teaspoon Italian seasoning
8 ounce ball fresh mozzarella cheese, sliced
½ cup grated Parmesan cheese

View the full recipe at Avocado A Day →