• 2 cups cooked quinoa (or substitute with couscous or brown rice)
• 1 medium eggplant, sliced into 1/4-inch rounds
• 2 cups fresh spinach, roughly chopped (can use frozen, just thaw and drain)
• 1 cup ricotta cheese (or use crumbled tofu for a vegan option)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese (optional, skip for vegan)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups marinara sauce (store-bought or homemade; see my quick sauce tip below)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish (optional)

If you’re like me and sometimes find yourself staring at your pantry wondering how to substitute, here’s a quick tip: swap out ricotta for Greek yogurt if you want a tangy twist, or add sautéed mushrooms for extra umami. The beauty of layered vegetarian gourmet meals is how adaptable they are—your kitchen, your rules.