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Eggplant & Mushroom Lasagna

- Submitted by Dahlia on 21st Apr 2010

(Vegetarian Lasagna, Brinjal and Mushroom Lasagna, Aubergine and Mushroom Lasagna)

Eggplant and Mushroom Lasagna

Recipe For Eggplant And Mushroom Lasagna

Serves : 5-6

Ingredients

  • Lasagna Pasta - 9-10 ct.
  • Eggplant - 1
  • Mushroom - 1 - 16 oz box
  • Onion - 1/2 (sliced)
  • Pasta Sauce - as needed
  • Shredded Cheese - as needed
  • Oil - 2-3 tbsp

Preparation Steps

  1. Cut the eggplant into circles and shallow fry it in a tawa with some salt and chilly powder. Keep it aside.
  2. Heat oil in a pan and saute the onions for few minutes. Add the mushrooms, little salt and pepper. Saute till the mushroom is cooked and all the liquid evaporates. Switch off and keep aside.
  3. Bring water to boil in a sauce pan and cook the lasagna pasta according to the package instruction. Drain the water and keep it ready.
  4. Preheat oven to 350 degree F.

Method

  1. After you finish all the preparation, keep everything around before you start layering.
  2. Grease a baking dish with some oil or cooking spray.
  3. Pour some pasta sauce and spread it as the first layer.
  4. Arrange the lasagna pasta over the sauce.
  5. Arrange some eggplant slices and some sauteed mushrooms.
  6. Sprinkle a generous amount of cheese as the next layer.
  7. Repeat the same layers again (pasta sauce, lasagna noodles, eggplant slices, mushroom, cheese) till you reach the top of the dish.
  8. Bake it for 30-40 minutes.

Detailed Steps

Pour the Pasta Sauce

Eggplant and Mushroom Lasagna Preparation Steps

Arrange the lasagna sheets

Eggplant and Mushroom Lasagna Preparation Steps

Place eggplant slices

Eggplant and Mushroom Lasagna Preparation Steps

Spread sauteed mushroom

Eggplant and Mushroom Lasagna Preparation Steps

Generously spread the cheese and repeat the same layers again

Eggplant and Mushroom Lasagna Preparation Steps

Bake it for 30-40 minutes. Eggplant Mushroom Lasagna

Eggplant and Mushroom Lasagna Preparation Steps

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Comments (4)

Person Jessie   (July 19, 2016)
Please make sure you cover all of the pasta with the sauce...otherwise the pasta parts left open will be dry and crunchy, possibly burnt. The end picture confused me. It cannot be a finished dish. A lasagna in the over for 30 minutes will be hot and bubbly, the sauce covering all the noodles, the cheese a melted sheet of goo covering the top, with brown parts. Also, you may need to cover the dish with aluminum foil for part of the cooking to keep it from burning, depending. As an American, this dish is especially loved when lots of garlic is added. I love the eggplant/mushroom variation and am planning to use it this Saturday. Thank you for all the wonderful meal ideas!
Person Dahlia (S.I.R. Author)   (July 19, 2016)
Hi Jessie, Thanks for the tips. This picture was taken long back when I started the website. My cooking, photography and writing skills were amateurish then. I will soon try to update a better picture.
Person lakshmi   (January 16, 2015)
This is a very helpful page. Lots of great recipes. But this one is missing something: lasagna is layers of pasta and toppings not just one.

Put pasta on the bottom, then place mushrooms on top, pour a little bit of sauce, then pasta again, then eggplant, some sauce, some cheese, pasta again, mushrooms (or any topping), some sauce, some cheese, pasta, eggplant, pasta and finally cover with cheese. It is a very rich dish.

With pasta, be careful not to overcook it. It tastes terrible when overcooked. Italians say pasta has to be cooked "al dente", which means hard to the tooth. For lasagna that is especially important because it goes to cook more in the oven.

Enjoy!
Person Dahlia (S.I.R. Author)   (January 17, 2015)
Hi Lakshmi, Thanks for the detailed message... I have mentioned about the layers.... In the images it is not very clear...

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