FEEDS: 6-8

WHAT YOU’LL NEED:

Eggplant:

• 1 medium eggplant, peeled and sliced lengthwise 1/2“ thick
• less than 1/8 t. Cayenne pepper
• 3 - 4 T. olive oil

Sauté or broil on both sides after seasoning with the oil and cayenne.

Spinach Filling:

• 1 T.olive oil
• 1/2 C. chopped onion
• 1/8 t. black pepper
• 3 cloves garlic sliced
• 10 oz. box mushrooms, sliced
• 2 bags (apx.1 lb.) baby spinach
• 5 oz. goat cheese (chevre)
• 2 T. fresh basil chopped

Heat the oil in a large sauté pan, add the onions, season with the pepper and sweat them down. Add the garlic and mushrooms and cook them down. Then stir in and wilt the spinach. When that’s done, turn off the burner and mix in the chevre and the basil.

Lasagna:

• 1 lb. box lasagna noodles, cooked and cooled
• 1 ½ C. mozzarella, shredded (12oz.)
• 4 – 5 cups tomato sauce

LET'S COOK

Preheat oven to 375 degrees. To assemble the lasagna: Cover the bottom of a deep baking dish with ½ cup tomato sauce. Lay 3 strips of noodles over the sauce and spoon the spinach filling on next, spread around and then add a little more sauce. Add 3 more noodle strips, then the eggplant. Sprinkle ½ the mozzarella cheese on top. Pour 1 cup of tomato sauce over the cheese. Lay on another 3 noodle strips and cover with remaining sauce. Sprinkle top with remaining mozzarella and parmesan. Cover with foil and cook for 1 ½ hours in the oven. Cool for 20 minutes and serve.

MORE IDEAS:

Use your favorite spaghetti or marinara sauce. It’s O.K. to substitute ricotta cheese for the chevre.