Vegetarian lasagna

Name: Vegetarian lasagna
Ingredients: 2 large aubergine; 1 peeled; 8 oz sliced fresh mushrooms; 1 large onion, chopped; 1 1/2 large vine ripened tomatoes; 3 tbsp minced garlic; 29 oz tomato puree; 1 lb shredded mozzarella cheese; 1/2 cup parmesan cheese; 1/2 cup sugar; 1 tsp salt; 1 tbsp sweet basil dried; 1 tsp whole leaf oregano; 1 olive oil, extra virgin to cook with; 3/4 stick butter, salted; 16 oz ricotta cheese

16 ingredients

15 steps

Ingredients

2 large aubergine
1 peeled
8 oz sliced fresh mushrooms
1 large onion, chopped
1 1/2 large vine ripened tomatoes
3 tbsp minced garlic
29 oz tomato puree
1 lb shredded mozzarella cheese
1/2 cup parmesan cheese
1/2 cup sugar
1 tsp salt
1 tbsp sweet basil dried
1 tsp whole leaf oregano
1 olive oil, extra virgin to cook with
3/4 stick butter, salted
16 oz ricotta cheese

Directions

1

Peel the eggplant/ aubergine slice thinly.
2

Add oil to pan
3

Pan fry one and a half eggplant till done tender and flexible set on paper towel to absorb extra oil you may have to keep adding oil
4

Put sliced mushrooms and half of the eggplant into a frying pan with any extra oil add butter
5

When mushroom mix is done add puree and spices
6

I used 2 glass oven safe cookware spray with nonstick spray one is 1 and 3/4 quarts the other is 1 and a half quarts dishes
7

Start with a layer of eggplant this is when you preheat oven 450 Fahrenheit
8

Tomatoes
9

Sauce
10

Cheese
11

Eggplant
12

Sauce
13

Ricotta
14

Sauce mozzarella cheese with half the parmesan on each
15

Put into oven bake 30 to 45 minutes till done let sit 10 minutes if you can serve hope you enjoy