Ali's Eggplant and Mushroom Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Eggplant, fresh, 2 eggplant, peeled and chopped Spinach, fresh, 2 cup, destemmed Olive Oil, .25 cup ( Butter, salted, 3 tbsp Oregano, 1 tsp Milk, 2%, 1 cup Ricotta Cheese, part skim milk, 2 cup Pesto Sauce, 0.25 cup Whole Wheat Lasagne Noodles, 9 *Flour, white, 2 tbsp Mushrooms, fresh, 8 oz chopped Salt, 1 tsp Garlic, 3 tbsp minced Bread crumbs, 1 tbsp Parmesan Cheese, grated, .25 cup
1) Take eggplant and lay it on paper towels or in a collander. Salt eggplant heavily, let sweat for at least an hour.
2) Preheat oven for broiling. Beat garlic, oregano, and olive oil in a bowl. Lay eggplant on a baking sheet and drizzle olive oil mixture over it, brushing to coat. Broil eggplant until browned but not burnt, 5-7 minutes.
3) Remove eggplant from the oven, set aside. Reduce oven heat to 350. Cook lasagne noodles according to package directions.
4) Heat butter over medium heat. Brown mushrooms until soft and size is slightly reduced, about 5-8 minutes. Add flour and stir to coat. Slowly drizzle in milk to make a roux, add spinach when sauce is hot and bubbly. Salt and pepper to taste, cook until spinach is slightly wilted, 2-3 minutes.
5) Remove from heat, let cool slightly. Combine with ricotta and pesto sauce.
6) Layer 3 whole wheat noodles on the bottom of the baking dish, then half the eggplant, then the mushroom mixture. Spread evenly then layer 3 more lasagne noodles, eggplant, sauce, and noodles. Sprinkle with the bread crumbs and parmesan, then bake for 25-30 minutes.
Serving Size: Makes 9 servings
2) Preheat oven for broiling. Beat garlic, oregano, and olive oil in a bowl. Lay eggplant on a baking sheet and drizzle olive oil mixture over it, brushing to coat. Broil eggplant until browned but not burnt, 5-7 minutes.
3) Remove eggplant from the oven, set aside. Reduce oven heat to 350. Cook lasagne noodles according to package directions.
4) Heat butter over medium heat. Brown mushrooms until soft and size is slightly reduced, about 5-8 minutes. Add flour and stir to coat. Slowly drizzle in milk to make a roux, add spinach when sauce is hot and bubbly. Salt and pepper to taste, cook until spinach is slightly wilted, 2-3 minutes.
5) Remove from heat, let cool slightly. Combine with ricotta and pesto sauce.
6) Layer 3 whole wheat noodles on the bottom of the baking dish, then half the eggplant, then the mushroom mixture. Spread evenly then layer 3 more lasagne noodles, eggplant, sauce, and noodles. Sprinkle with the bread crumbs and parmesan, then bake for 25-30 minutes.
Serving Size: Makes 9 servings
Nutritional Info Amount Per Serving
- Calories: 374.3
- Total Fat: 22.9 g
- Cholesterol: 61.0 mg
- Sodium: 564.5 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 5.0 g
- Protein: 17.6 g
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