Vegetarian Eggplant Lasagna

Ingredients

• Eggplant1/2 count (250 g)
• Tomato Sauce4 tablespoon (56 g)
• Mushrooms1 cup (70 g)
• Basil8 count (4 g)
• Mozzarella Cheese4 slice (100 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Slice the eggplant and let them stand in salted water, and then place in boiling water for 3 minutes to soften.

3. 3

   Step 3

   Chop the mushrooms and grate the cheese.

4. 4

   Step 4

   In a small bowl, place the eggplant slices, cover with half of the tomato sauce, mushrooms and cheese.

5. 5

   Step 5

   Cover with the remaining slices and top with the sauce, mushrooms, basil leaves and remaining cheese.

6. 6

   Step 6

   Bake until the cheese is completely melted.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegetarian Eggplant Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.