If you love Italian food like I do, then you know this is comfort food. This is my vegetarian version of my lasagna. try and see if you agree it's a favorite too! You can add zucchini or yellow squash cut into thin strips, finely chopped broccoli or cauliflower and sweet peppers too.
What you need:
1 T olive oil
1-1 1/2 lbs. eggplant, thinly sliced
1/2 c onion, chopped
3-4 cloves garlic, minced
1 lb. sliced mushrooms
15-1/2 oz. jar spaghetti sauce, divided
8-oz container ricotta cheese, divided
1 c shredded mozzarella cheese, divided
1 T grated Parmesan cheese, divided
How to make it:
Cook lasagna noodles according to package directions, just until tender; drain. Meanwhile, drizzle olive oil into a large non-stick skillet over medium heat. Add eggplant slices and cook until golden on both sides; set aside eggplant. Add onion and garlic to skillet and cook for about 3 minutes, stirring occasionally. Add mushrooms; cook about 5 to 7 minutes, until tender, stirring often. Spread 1/4 of spaghettis sauce in the bottom of a greased 11" x 7" baking pan. Layer 1/3 each of cooked noodles, ricotta cheese, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Repeat layers twice. Bake, uncovered, at 350 degrees for 30-40 minutes, until bubbly and cheese is melted. Let stand several minutes before slicing. Serves 8.
This recipe is published in the Gooseberry Patch book, Fresh Farmhouse Recipes 2021
My recipe is on page 146 check it out, be sure to grab your copy now
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