Eggplant Lasagna – a delicious recipe with mozzarella cheese, parmesan cheese, ricotta cheese, canola oil, eggplant, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Directions:.
2
Trim off the ends of eggplant and cut into very thin slices.
3
Spray a nonstick pan with cooking oil and brown eggplant slices over medium heat.
4
Set aside.
5
In the same pan, add chopped onions and cook, stirring frequently for about 3 to 5 minutes.
6
Add sliced mushrooms and continue to cook until mushrooms are tender.
7
Preheat oven to 350 degrees F (180 degrees C).
8
Spoon 1/3 cup (80 ml) tomato sauce into 11X 7-inch (80 cm X 18 cm) baking dish.
9
Add first layer of uncooked lasagna noodles and cover with a layer of ricotta, mushroom mixture, mozzarella cheese, eggplant slices.
10
Repeat to make three layers and finish with sauce and Parmesan cheese.
11
Cover and bake for 40 minutes.
12
Let stand at least ten minutes before cutting.
1115
kcal
Calories
22
g
Fat
177
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces shredded part-skim mozzarella cheese, 2 tablespoons parmesan cheese (grated), 1 cup part-skim ricotta cheese, 2 teaspoons canola oil, and more.
Yes, Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
