Eggplant Lasagna
Ingredients
The lasagna
-
2
pounds
eggplant
-
1
pound
cremini mushrooms, finely chopped
-
1
tablespoon
olive oil
-
3
cloves
garlic, minced
-
½
teaspoon
dried oregano
-
1
15 oz.
tub ricotta cheese
-
1
large
egg (optional)
-
25
ounces
marinara sauce
-
2
cups
shredded mozzarella cheese
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400ºF and slice the eggplant into thin slices.
- Arrange the eggplant on baking sheets, sprinkle with salt, and roast for about 20 minutes.
- While the eggplant roasts, sauté the finely chopped mushrooms with olive oil, garlic, oregano, salt, and pepper until tender.
- In a bowl, mix the ricotta cheese with the egg, salt, and pepper.
- Assemble the lasagna by layering marinara sauce, eggplant slices, ricotta mixture, mushroom mixture, and mozzarella cheese in a baking dish.
- Repeat the layers and finish with marinara sauce and remaining mozzarella cheese on top.
- Bake the lasagna uncovered for 40 to 45 minutes until bubbly and golden brown.
- Let it cool for 15 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
265
Total fat
16g
Total carbohydrates
17g
Total protein
17g
Sodium
699mg
Cholesterol
72mg
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