Roasted Eggplant And Portobello Mushroom Lasagna

Name: Roasted Eggplant And Portobello Mushroom Lasagna
Prep time: 1 h 46 min
Cook time: 1 h 46 min
Total time: 1 h 46 min
Yield: 7
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters diced, canned tomatoes; 473 milliliters ricotta or cottage cheese; 1 large eggplant or 2 small ones; 5 cloves garlic, minced; 1 box oven-ready lasagna noodles; 59 milliliters olive oil; 1 large onion, diced; 118 milliliters Parmigiano Reggiano (optional, do not substitute the powdery parmesan cheese); 2 portobello mushrooms; 7 servings Salt; 1 liters oz spinach (about; 2 Tbsps tomato paste

Roasted Eggplant And Portobello Mushroom Lasagna might be just the main course you are searching for. This recipe serves 7. One portion of this dish contains roughly 22g of protein, 14g of fat, and a total of 462 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. Plenty of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 1 hour and 46 minutes. If you have parmigiano reggiano, cottage cheese, oven-ready lasagna noodles, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.