Roasted Eggplant-Mushroom Lasagna
- Total Time
From WW's One Pot Cookbook
cooking spray2 spray(s)
uncooked eggplant(s)1 pound(s), unpeeled and cut into 1/2-inch rounds
fresh mushroom(s)8 oz, such as oyster, chanterelle and cremini, halved
table salt½ tsp
store bought marinara sauce24 oz
no cook lasagna noodles9 piece(s)
shredded part-skim mozzarella cheese¾ cup(s)
basil3 Tbsp, fresh, chopped
grated Parmesan cheese3 Tbsp
- Set racks in upper and lower thirds of oven. Preheat oven to 400°F. Spray 9 x 13-inch baking dish and large baking sheet with olive oil nonstick spray.
- Spread eggplant on baking sheet and mushrooms in prepared baking dish. Lightly spray vegetables with nonstick spray and sprinkle with salt; toss to coat evenly. Roast, stirring occasionally, until eggplant and mushrooms are tender and lightly browned, about 25 minutes. Transfer vegetables to sheet of foil.
- Reduce oven temperature to 375°F. Spread 1/2 cup of marinara sauce in same baking dish. Arrange 3 noodles over sauce. Top with one-third of eggplant mixture, 1 cup of marinara sauce, 1/4 cup of mozzarella, 1 tablespoon of basil, and 1 tablespoon of Parmesan. Repeat layering twice.
- Transfer lasagna to oven and bake until mixture is bubbly around edges and topping is browned, about 45 minutes. Let stand 10 minutes before serving. Slice into 8 pieces and serve. Yields 1 piece per serving.