Mushroom-Eggplant Lasagna
In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat and serve as delicious foils for three kinds of cheese: mozzarella, ricotta, and Parmigiano-Reggiano.
Martha Stewart Living, October 2018
Gallery
Credit:
Bryan Gardner
Recipe Summary
Ingredients
Directions
Cook's Notes
This recipe can be assembled and stored in the refrigerator up to a day in advance. Leftovers also hold up well in the freezer: Package individual slices in parchment-lined foil and store in a freezer bag for up to a month. To reheat, bake, still wrapped in foil, at 375 degrees for about 20 minutes, or until heated through.