26 November 2006
1 ½ lbs eggplant cut into thin slices
1 tblsp olive oil
½ c chopped onions
1 lb mushrooms sliced
9 lasagna noodles
1 15.5 oz jar spaghetti sauce
8 oz part-skim ricotta cheese
4 oz shredded mozzarella cheese
3 tblsp grated parmesan cheese
Cook lasagna noodles while that's boiling, brown eggplant slices; set aside.
Saute onions and mushrooms in same skillet.
In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
Cover and bake about 30 to 40 minutes at 350 until heated through.