Veggie lasagna is the best dinner ever!

Yes, I know I could have done my treading today but needed one last day of rest. But, I made a fantastic veggie lasagna!

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.