Mushroom Eggplant Lasagna

Not bad for a first try at Vegetarian lasagna.

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 7/6/2017

I had 2 boxes of lasagna noodles taking up cupboard space for wayyyy too long. Boom!

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What you will need

2 large eggplant

Olive oil

1 yellow onion

8 oz crimini mushrooms

28 oz canned whole tomatoes

5 oz pitted castelvetrano olives

8 oz ricotta

Salt

1 tbsp black peppercorns

16 z fresh mozarella

How to cook

1

Preheat oven to 500f

2

Dice eggplant. Toss with olive oil. Bake for about 15 minutes.
Dice eggplant. Toss with olive oil. Bake for about 15 minutes.

Dice eggplant. Toss with olive oil. Bake for about 15 minutes.

3

Slice up the onion and toss it in a pot with some olive oil. Cook gently until translucent.

4

When the onions are tender, clean and slice your mushrooms and add to the pot.

5

Bust open those tomatoes and pour em in. Simmer for awhile, until the tomatoes break down.

6

Stir in the roasted eggplant and the olives. I wish I had chopped the olives. Thought they might soften or split while cooking, but no luck there.

7

Bring a big pot of salted water to a boil. Cook your noodles as directed on the package. You want them al dente though because you're gonna bake the lasagna later.

Bring a big pot of salted water to a boil. Cook your noodles as directed on the package. You want them al dente though because you're gonna bake the lasagna later.

8

Line a casserole dish with the noodles.

Line a casserole dish with the noodles.

9

Season your sauce with salt and a little vinegar if needed. Spread it over that first layer of noodles.

Season your sauce with salt and a little vinegar if needed. Spread it over that first layer of noodles.

10

Season the ricotta with some olive oil, fresh ground black pepper and salt. Spread out a layer over the sauce.
Season the ricotta with some olive oil, fresh ground black pepper and salt. Spread out a layer over the sauce.

Season the ricotta with some olive oil, fresh ground black pepper and salt. Spread out a layer over the sauce.

11

Break up some mozzarella and set it into the ricotta. These will be little gooey balls to chance into later.

12

Now repeat. More noodle, more sauce, more cheese. Finish with a little cheese and the last of your sauce to keep the top moist.
Now repeat. More noodle, more sauce, more cheese. Finish with a little cheese and the last of your sauce to keep the top moist.

Now repeat. More noodle, more sauce, more cheese. Finish with a little cheese and the last of your sauce to keep the top moist.

13

Preheat the oven to 375f. Cover in foil and bake for about 45 minutes, then remove the foil and give it another 20 minutes. Should be heated through and not too wet on top. Time can vary a lot here, so you need to excercise your culinary judgement.

Comments

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Rafael Sanches avatar
Rafael Sanches8/11/2017 ☰
Totally vegetarian! The cheese don't allow you to claim vegan status 😳
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