• View
• Edit
• History
• Print

MushroomEggplantGoatCheeseLasagna

Makes 6 to 8 servings

• 9 to 12 lasagna noodles
• 1/2c extra-virgin olive oil
• 2-3 eggplants unpeeled, sliced 1/2" thick
• salt and pepper to taste
• 1 1/2 lb cremini mushrooms, roughly chopped
• 3 cloves garlic, chopped
• 15oz ricotta cheese
• 6oz soft goat cheese
• 6 cups marinara sauce (two 25oz jars)
• 2c shredded mozzarella cheese
• 1c chopped fresh basil
• 10-12 oz frozen leaf spinach, thawed and drained

Cook the lasagna noodles in a large pot until tender, drain, rinse and set aside.

Using a pastry brush, brush olive oil on eggplant and season with salt and pepper. Saute over medium heat or roast at 350 degrees until tender. Set aside to cool.

Saute mushrooms in olive oil with garlic until mushrooms are tender, seasoning with salt & pepper. Drain and set aside to cool.

In food processor or blender, mix together ricotta cheese and goat cheese until smooth, season with salt & pepper and set aside.

Preheat oven to 350 degrees.

Spread 1 cup marinara over the bottom of a 9x13" baking pan. Arrange three-four noodles to cover the pan, pour another cup of marinara over followed by a layer of eggplant slices. Spread half the goat cheese mixture over the eggplant, top with half of the mozzarella, then half the mushrooms. Spread another cup of marinara over the top and sprinkle with half the basil. Repeat with a second layer, then one final layer of noodles, marinara, and the rest of the mozzarella.

Bake 45-55 minutes, then cool for 15 minutes before serving.