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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Eggplant is now in season and soo good. This is a wonderful inexpensive meatless dinner. Recipe from Ingredients:
4 ounces shredded part-skim mozzarella cheese |
2 tablespoons parmesan cheese (grated) |
1 cup part-skim ricotta cheese |
2 teaspoons canola oil |
1 medium eggplant |
1 lb fresh mushrooms |
1/2 cup diced onion |
9 lasagna noodles |
1 (15 1/2 ounce) jar spaghetti sauce, no added salt |
Directions:
1. Directions:.
2. Trim off the ends of eggplant and cut into very thin slices. Spray a nonstick pan with cooking oil and brown eggplant slices over medium heat. Set aside. In the same pan, add chopped onions and cook, stirring frequently for about 3 to 5 minutes. Add sliced mushrooms and continue to cook until mushrooms are tender. Preheat oven to 350 degrees F (180 degrees C). Spoon 1/3 cup (80 ml) tomato sauce into 11X 7-inch (80 cm X 18 cm) baking dish. Add first layer of uncooked lasagna noodles and cover with a layer of ricotta, mushroom mixture, mozzarella cheese, eggplant slices. Repeat to make three layers and finish with sauce and Parmesan cheese. Cover and bake for 40 minutes. Let stand at least ten minutes before cutting.
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