eggplant lasagna with mushroomsEggplant Lasagna with Mushrooms. There is little that could go wrong with those ingredients.
There are those recipes that are simply addictive. Those that if you make once, you will keep repeating. Well this one is one of them. This lasagna recipe will make you rethink why people actually put meat into it 🙂 .

So what to keep in mind when preparing this recipe?  The first secret lies in the fact that you always need to cover the lasagna sheets with the tomato  sauce, otherwise they will be dry and not soft as they should be. Second key to the recipe is to have enough tomato sauce. If you feel you are running low, do not hesitate to make more sauce. And if you want a juicy tender lasagna, make sure not to cook it at too high temperatures. 150°C to 180°C maximum. Then, as the secret of a good lasagna is a tender pasta, check with a fork after 30 minutes to see how tender the pasta is and how much more cooking it will need.

And as it is always nice to know where our food comes from, I could also give you some historical background. I could tell you that lasagna is Italian (no way!) and seems to date back to Medieval times, and would come from the Naples region. But the famous recipe with meat ragù and Béchamel sauce seems to come from the Emilia-Romana region.

So, my friends, I hope you will enjoy this recipe! Bon appétit.

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Eggplant Lasagna with Mushrooms. Veggie & Yummy. Yum
Eggplant Lasagna with Mushrooms. There is little that could go wrong with those ingredients. There are those recipes that are simply addictive. Those that if you make once, you will keep repeating. Well this one is one of them. This lasagna recipe will make you rethink why people actually put meat into it 🙂 .
Prep Time 40 minutes
Cook Time 45 minutes
Servings
people
Prep Time 40 minutes
Cook Time 45 minutes
Servings
people
Instructions
  1. Start by preparing the eggplants. Cut them into slices and cook them in a large frying pan topping them with water. You can also cook them in oil (it will be less healthy). It is a bit long. Count 25 minutes. Reserve.
  2. When the eggplants are cooked, chop the mushrooms and fry them in the same frying pan as you cooked the eggplants.
  3. In the meantime prepare the tomato sauce. In the meantime prepare the tomato sauce. Start by chopping the onions and garlic. Cook the onions with some olive oil on medium fire until they are golden and softened. Add the chopped garlic and let it cook for 2 minutes on low fire. Add the tomato passata, the dried rosemary, oregano and basil, the chili flakes and season with salt and pepper to taste. Cook it for 5 minutes on low fire and reserve.
  4. Pre-heat the oven to 150°C.
  5. Cover the bottom of a baking dish with the tomato sauce and cover it with the lasagna sheets, putting one next to the other. Avoid overlaying them if possible.
  6. Put some tomato sauce on top of the lasagna sheets and cover with aubergine. Lay a new batch of lasagna sheets on top of the aubergines.
  7. Again cover them with tomato sauce and add the mushrooms. Cover with the lasagna sheets.
  8. Chop the dried tomatoes. In a little bowl mix the rest of the tomato sauce, with 100ml of soy cream, add the dried tomatoes and season with oregano, rosemary, salt and pepper. Put the sauce on top of your lasagna. Make sure that the whole lasagna sheets are covered with sauce, otherwise they Put it on the oven for 30 minutes.
  9. Take it out of the oven and add the grated cheese. Cook it for 30 more minutes.
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