Are you looking for a delicious vegetarian dish that will satisfy even the most carnivorous of eaters? Look no further than this Mushroom and Eggplant Lasagna recipe! This hearty and flavorful dish is perfect for a cozy night in or for impressing guests at a dinner party. In this blog post, we will provide step-by-step instructions on how to make this mouthwatering lasagna, along with tips and tricks for perfecting the dish. From sautéing the mushrooms and eggplant to layering the lasagna noodles and cheese, we’ve got you covered. So grab your apron and get ready to dive into this delectable recipe!
Ingredients:
- 1 eggplant, thinly sliced
- 2 cups sliced mushrooms
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Lasagna noodles
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat some olive oil in a pan and sauté the onions and garlic until fragrant.
- Add the mushrooms and cook until they are soft. Season with salt and pepper.
- Add the diced tomatoes, tomato sauce, basil, and oregano. Let it simmer for 10 minutes.
- In a separate bowl, mix the ricotta, Parmesan, and mozzarella cheese together.
- In a baking dish, start layering the ingredients. Begin with a layer of the tomato sauce mixture, followed by lasagna noodles, eggplant slices, and cheese mixture. Repeat until all ingredients are used up, ending with a layer of cheese on top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy your delicious mushroom and eggplant lasagna!