Eggplant Matzo Lasagna
| Yield: | 6 Servings |
| Categories: | Meatless |
| 1 | tb | Olive oil |
| 3 | c | Sliced mushrooms |
| 3 | Cloves garlic, crushed | |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | c | Dry red wine |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1/4 | ts | Crushed red pepper |
| 1/4 | ts | Black pepper |
| 28 | oz | Tomato puree, (1 can) |
| 1 1/4 | lb | Eggplant, (1 large) peeled and cut into 1/2 inch slices |
| Vegetable cooking spray | ||
| 6 | tb | Grated Parmesan cheese, divided |
| 15 | oz | Nonfat ricotta cheese, (1 container) |
| 3 | sl | American matzo |
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