Lasagna Pasta – 9-10 ct.
Eggplant – 1
Mushroom – 1 – 16 oz box
Onion – 1/2 (sliced)
Pasta Sauce – as needed
Shredded Cheese – as needed
Oil – 2-3 tbsp
Cut the eggplant into circles and shallow fry it in a tawa with some salt and chilly powder. Keep it aside.
Heat oil in a pan and saute the onions for few minutes. Add the mushrooms, little salt and pepper. Saute till the mushroom is cooked and all the liquid evaporates. Switch off and keep aside.
Bring water to boil in a sauce pan and cook the lasagna pasta according to the package instruction. Drain the water and keep it ready.
Preheat oven to 350 degree F.
After you finish all the preparation, keep everything around before you start layering.
Grease a baking dish with some oil or cooking spray.
Pour some pasta sauce and spread it as the first layer.
Arrange the lasagna pasta over the sauce.
Arrange some eggplant slices and some sauteed mushrooms.
Sprinkle a generous amount of cheese as the next layer.
Repeat the same layers again (pasta sauce, lasagna noodles, eggplant slices, mushroom, cheese) till you reach the top of the dish.
Bake it for 30-40 minutes.a