Cook Time: 1 hour, 10 minutes
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
Preparation:
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.
Eggplant Recipes
Creole Eggplant
Eggplant Casserole
Eggplant Casserole II
Eggplant Patties
Eggplant Delight Casserole
Eggplant Sandwich with Mozzarella
Stuffed Eggplant Creole
Fried Eggplant
Deep Fried Eggplant
Eggplant Fritters
Fried Eggplant Strips
Scalloped Eggplant
Ratatouille
Fried Parmesan Eggplant
Pasta with Eggplant
Eggplant Recipe Index
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