| Great meatless version of an Italian classic. |
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| 6 servings |
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[1]
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1 1/2
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pounds
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large firm eggplant
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[2]
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2
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tablespoons
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olive oil
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[3]
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1/2
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cup
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chopped onion
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[4]
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16
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ounces
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baby Bella mushrooms (thinly sliced)
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[5]
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12
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lasagna noodles
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[6]
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1
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pint
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spaghetti sauce with chunky vegetables
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[7]
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8
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ounces
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Ricotta cheese
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[8]
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8
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ounces
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Mozzarella cheese (shredded)
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[9]
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1/2
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cup
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grated Parmesan cheese
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1. Preheat oven to 350°
2. Peel the eggplant. (If you want the extra nutrients of the peel, dice the peel and add to the mushrooms.) Slice the eggplant very thin and brown in a skillet sprayed with vegetable spray. Remove eggplant from pan and set aside.
3. In the same skillet, cook the onions in olive oil about 4 - 5 minutes stirring occationally, until tender. Add the mushrooms, stirring frequently, about 5 minutes.
4. Cook noodles according to package directions and drain.
5. Spray a 11 x 7 lasagna pan with vegetable spray. Spread a very thin layer of sauce on bottom of pan. Alternate the following layers in this order: three noodles, 1/3 ricotta cheese, 1/3 mushroom and onion mixture, ONE FOURTH of mozzarella cheese, 1/3 of eggplant, and ONE FOURTH of sauce. After you have made these layers, add the remaining noodles, then the remaining mozzerella cheese, the remaining sauce (Note: on this last layer, spread the sauce to cover all of top layer of pasta. Failure to do this can result in crunchy pasta!) Spinkle Parmesian cheese on top and pop in the oven for 30 to 40 minutes until golden brown.
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