- 1
- 120 mins
Ingredients
- Olive Oil
- 1 Vidalia Onion (diced)
- 1/2 bag of Spinach (cut stems off and rough chop)
- 2-3 Garlic Cloves (minced)
- 6-8 Portabella Mushrooms (gills and stems removed; sliced 1/4" thickness)
- Red Wine
- 2 large Eggplant (peeled
- 1/2 " thick slices)
- 1 1/2 cups Panko Breadcrumbs
- 16 ounces Ricotta or Cottage Cheese
- 3 cups Shredded Mozzarella Cheese
- 3 Eggs (2 for coating eggplant before panko crumbs and 1 with ricotta)
- Flour
- Marinara Sauce
- Salt
- Freshly Grated Parmesan Cheese
- Seasonings for Panko
- 1/2 teaspoon Sea Salt
- 2 teaspoons Ground Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 tablespoon Italian Seasoning
Preparation
Step 1
Preheat oven at 400°F.
Olive Oil
1 Vidalia Onion (diced)
1/2 bag of Spinach (cut stems off and rough chop)
2-3 Garlic Cloves (minced)
Sauté Onions in Olive Oil until translucent, about 3-4 minutes. Add the Spinach and cook until wilted and bright green. Add the Garlic and cook until fragrant. Set aside to cool.
Olive Oil
6-8 Portabella Mushrooms (gills and stems removed; sliced 1/4" thickness)
Red Wine
Sauté Mushrooms in Olive Oil until Mushrooms release liquid. Add a splash of Red Wine and boil off alcohol.
Flour
2 Eggs
1 1/2 cups Panko Breadcrumbs
Seasonings for Panko
1/2 teaspoon Sea Salt
2 teaspoons Ground Pepper
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 tablespoon Italian Seasoning
Place flour in a shallow dish. Whisk 2 Eggs in a bowl. Whisk together Bread Crumbs and seasonings in another bowl.
2 large Eggplant (peeled, 1/2" thick slices)
Flour
whisked Eggs
Seasoned Panko Breadcrumbs
Take slices of Eggplant and lightly coat in Flour then wet both sides with Egg and then coat with Panko Crumbs.
Olive Oil
coated Eggplant
Heat a large sauté pan coated with Olive Oil and pan fry Eggplant in batches.
Set Eggplant aside when done and let cool.
16 ounces Ricotta or Cottage Cheese
3 cups Shredded Mozzarella Cheese
1 Egg
Spinach Mixture
Salt
Pepper
Mix Ricotta, one Egg, Spinach mixture, Salt and Pepper in a bowl.
Marinara Sauce
fried Eggplant
Spinach Mixture
Mushrooms
Mozzarella
Spread Tomato Sauce in bottom of rectangular pan. Add a layer of Eggplant, then Spinach mixture, Mushrooms, and Mozzarella. Continue to layer in this order (about 3 layers).
After last layer of Mozzarella cheese, use the leftover sauce and place spoonfuls over top of lasagna before grating the Parmesan cheese on top.
Freshly Grated Parmesan Cheese
Top with Parmesan cheese.
Bake at 400°F for 30 minutes covered, uncovered for 15 minutes or until brown and bubbly.
Remove from oven and allow to rest for 15 minutes before serving.