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Mushroom-Eggplant Lasagna

Recipe photo courtesy of Bryan Gardner

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.

Source: Martha Stewart Living, October 2018
Total Time Prep Yield

Ingredients

Sauce

Cheese Mixture

Assembly

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.

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  • anthonysheila
    5 DEC, 2018
    I followed the recipe as-is and it came out perfectly. Delicious! Easy to slice up and freeze individual pieces. I plan on making the meat version next.
    Reply

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