Sorry if my picture is dark. I didn’t know what happened to my flash but it wasn’t working at that time. I assure you though that this dish is really yummy.  

Ingredients:

• 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

Procedure:

1)  In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices then set aside.

2)  Using the same skillet heat olive oil.  Sautè 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.

3)  Cook lasagna noodles in boiling salted water according to package directions.

4)  Into an 11×7-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.

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Tags: cheese, eggplant
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