Eggplant Mushroom Lasagna

(2 votes)

2 tablespoons olive oil or spray
1 medium onion, chopped
2 cloves garlic, minced
1 large eggplant, washed and cut into 3/4 inch cubes
2 cups sliced mushrooms
1-16 ounce can tomato sauce
1-16 ounce can tomatoes, with liquid
1 teaspoon dry oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella
1 cup low-fat cottage cheese (or more)
1/4 cup chopped parsley
8 ounce lasagna noodles
1/2 cup grated parmesan cheese

In large saucepan, sauté onion and garlic in the olive oil until onion is softened. Add the next ingredients through pepper flakes. Cover and cook over medium heat for 15 minutes. Uncover and cook 25 minutes more. In a bowl, combine cottage cheese, mozzarella, and parsley. Cook, rinse and drain lasagna noodles.

Preheat oven to 350 degrees.

Assemble: Lightly coat 9x13 inch pan with non-stick spray. Layer noodles, cheese mixture, 1/4 cup Parmesan, then eggplant sauce. Repeat. Bake, uncovered for 30 minutes until heated through.


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