Make a checklist keep all ingredients within reach

Keep all ingredients within reach

Keep all ingredients within reach

Preheat the oven 180 c. wash and cut the brinjal into round slices. keep the slices as a single layer on a parchment paper on a baking tray. Spray olive oil over the slices. Bake for 15-20 minutes, until tender remove from the oven and cool to room temperature. When the slices are baking.
Sauté onions in 2tbsp olive oil in a skillet over medium heat cook until translucent. Add the peas plus carrots, and garlic. Cook the veggies until soft, Turn off the stove. Transfer to a plate; and cool.

Mix with 1/2c Parmesan Romano cheese blend. I used a baking tray 9 inch x 9 inch x 4inch for assembling the layers
Group1 Build the Layers
layer 1 : Spread 1½ cup tomato sauce evenly on the bottom of your baking dish.
VLayr2: 3 Lasagna noodles
Layer3: 1c Veg mixture peas carrot with ricotta cheese
Layer4: 10 thin round slices of eggplant
Layer5: ½ c Parmesan Romano cheese blend
Layer6: 1c spinach
½ c Parmesan Romano cheese blend

Group 2 Duplicate the above group
Top generously with cheese blend

Bake, covered with aluminum foil for 15 minutes, then remove the foil and bake for another 10 minutes. The whole house gets filled with aroma

Let the baked lasagna rest before cutting into it. Doing so helps it firm up and hold its shape when you cut into it to serve. Plus, it gives it a chance to cool down enough to enjoy!