Recipes eggplant lasagne How to prepare
Ingredients of Recipes eggplant lasagne:
• 1 1/2 pounds eggplant, thinly sliced
• vegetable spray
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 16 ounces sliced mushrooms
• 9 lasagna noodles
• 1 jar (16 ounces) spaghetti sauce with vegetables
• 8 ounces ricotta cheese, part-skim
• 4 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
In large nonstick skillet sprayed with vegetable spray, quickly brown
eggplant slices; set aside. In the same skillet in hot olive oil,
cook onion for about 3 to 4 minutes, stirring occasionally, or until
tender. Add mushrooms; cook, stirring frequently, about 5 minutes
or until mushrooms are tender. Cook lasagna noodles in boiling salted
water according to package directions. Into an 11x7-inch baking dish,
spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna
noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices,
sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to
40 minutes.
Your Recipes eggplant lasagne is ready now
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