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. 🙂
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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