Recipe - Eggplant Lasagna

1 pound Lasagna noodles
1 cup Ricotta cheese
1 pound Mozzarella cheese; cut or sliced up or
shredded
1 cup Grated parmesan cheese
2 Eggs
One fourth cup Chopped parsley or spinach
1 Eggplant
1 lg Zucchini or 2 small
1 Onion chopped
3 cup Marinara sauce; or other
tomato sauc

1. Boil lasagna noodles according to directions, but slightly underdone, OR
use new lasagna noodles that require no cooking. Drain and set aside

2. In a processor or mixer combine ricotta, eggs parsley, and parmesan
until blended. Do not overmix.

3. Slice eggplant and zucchini in One half inch slices. Saute onion in a large
pan in about 1 Tbs olive oil. Add eggplant and zucchini and saute briefly
until limp. Season with salt and pepper. Vegetables must hold their shape.

4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread One half cup of
sauce on the bottom of pan. If noodles are cooked, start by covering the
bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over
the noodles. Lay 1/3 of the vegetables on top. Slice mozzerella and place
1/3 over the vegetables. Pour 1 cup of sauce over all. Repeat layering 2
more times. Try to end with a layer of noodles. Cover with sauce .

Bake in 350 degree oven for 45 minutes. Can be microwaved. Cover with saran
wrap and cook on high about 20 minutes. Custard (cheese and eggs ) should
be set.

NOTES : Can be made with broccoli, cut or sliced up portobello mushrooms or any
other vegetable that will hold its shape.
Recipe by: Judy Sobel

Posted to JEWISHFOOD digest V97 #227 by Judith Sobel jcs@mindspring.com
on Aug 06, 1997