Mushroom & Eggplant Lasagna



  1. Preheat oven to 375 degrees.
  2. Season eggplant slices with salt. Heat a grill pan over medium high heat. Add 1 tsp of olive oil to the grill pan.
  3. Once the pan is hot, grill eggplant slices in batches, for approximately 2 to 3 minutes per side. Set aside.
  4. In a medium bowl, add ricotta, egg, parmesan, and Tuscan BLENDABELLA. Stir to combine. Set aside.
  5. Spread a layer of marinara sauce on the bottom of a 9x13-inch baking dish.
  6. Layer 5 to 6 slices of eggplant on top.
  7. Spread a layer of the cheese mixture on top of the eggplant. Top with a layer of mozzarella. Repeat these layers with the final layer being marinara sauce, followed by a layer of shredded mozzarella.
  8. Bake for 40 minutes, covered with aluminum foil.
  9. Uncover and bake for 10 minutes. Let rest 10 minutes before slicing and serving.
  • Time: 1 hr 20 mins Servings: 6-8
Cheese, Dinner for 2, Entree, Lunch, Pasta, Tuscan, Vegetarian,

Recipe by Levi McCurdy

Allergy Information

This recipe contains dairy.


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