Vegetarian

Ali's Eggplant and Mushroom Lasagne is for Dinner.

Ali's Eggplant and Mushroom Lasagne takes 10 minutes to prepare.

Ali's Eggplant and Mushroom Lasagne takes 50 minutes to cook.

Ali's Eggplant and Mushroom Lasagne makes 9 servings.

The ingredients for Ali's Eggplant and Mushroom Lasagne are:

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

Here is how you make Ali's Eggplant and Mushroom Lasagne:

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

The nutritional information for Ali's Eggplant and Mushroom Lasagne is:

• Servings Per Recipe: 9
• 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

The dietary needs meet for Ali's Eggplant and Mushroom Lasagne is Vegetarian