Victoria Veggie
Lasagne
Ingredients
½ pound mushrooms
1 large chopped onion
2 cloves garlic
1 large eggplant
1 large can of tomato sauce
4 lasagne noodles (that don’t need to be cooked)
1 egg
15 oz container of ricotta
¼ c grated parmesan cheese
6 oz shredded mozz cheese
Directions
1. Cut eggplant length
wise and salt on both sides – sweat them out.
2. For sauce, in a
large saucepan cook mushroom, onion, and garlic until meat is brown. Drain.
3. Stir in pasta sauce.
Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring
occasionally.
4. For filling, combine
egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Replace first level
of noodles with eggplant.!!!!!!!!!!!!!!!!!! Spread about 1/2 cup of the sauce over the bottom of a
2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom
of the dish, trimming or overlapping as necessary to fit. Spread with half of
the filling. Top with half of the remaining meat sauce and half of the
mozzarella cheese and add a level of eggplant. Repeat layers. If desired,
sprinkle additional Parmesan cheese over top.
6. Place baking dish on
a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until
heated through. Let stand for 10 minutes before serving. Makes 8 servings.
