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Eggplant Lasagna




Source of Recipe


Internet


List of Ingredients




9 lasagna noodles (may use no-bake)
28 oz. can tomato sauce
salt and pepper to taste
1 medium onion,
3 cloves garlic, minced
1 medium zucchini, diced
2 small eggplants, diced
1 sweet red pepper, diced
1/2 lb. sliced mushrooms
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/4 tsp. dried basil
2 tbsp. balsamic vinegar
1 cup light ricotta, uncreamed cottage cheese or goat cheese
handful of chopped parsley
1/4 cup grated Parmesan cheese


Recipe



Preheat oven to 3500 F. Cook lasagna noodles, unless using no-cook. Heat tomato sauce and season to taste with salt and pepper.

In large saucepan saute onion and garlic until softened. Add zucchini and eggplant and cook for 5 minutes. Stir in mushrooms, sweet pepper and herbs and simmer until any liquid from the vegetables has cooked away. Stir in vinegar and season with salt and pepper to taste. Let mixture cool a bit and then stir in ricotta and parsley.

Coat the bottom of an 8 x 12 in. pan with a few spoonfuls of tomato sauce. Arrange in the following order:
3 lasagne noodles
1/2 of the vegetable/cheese mixture
1/3 of the remaining tomato sauce

Repeat these 3 layers and top with remaining noodles and sauce and sprinkle on the Parmesan cheese. Bake uncovered for 35 - 40 minutes at 350 deg. Remove from oven and let it rest for 10 minutes.