When I was in college my budget was tight, but I loved to entertain. This (sadly out of print, and from the UK) book is pretty much how I learned to cook. It was my bible at that time, and many dinner parties included this easy lasagna. Everyone loved it, even meat eating friends requested it often. One meat loving roommate even BEGGED me to make it for his new veggie girlfriend so he could impress her!
20 years later (what the what?) my budget is still tight and I still love to entertain. And I still whip out this lasagna recipe.
1 small eggplant, chopped roughly
1 tbsp vegetable oil or olive oil
1 small onion, finely chopped
8 oz mushrooms, sliced
8oz can of chopped tomatoes
2 tbsp tomato paste
1/2 tsp dried basil
1 tsp dried oregano
pinch of brown sugar
salt and pepper
12 oz ricotta cheese
8oz lasagna noodles, cooked and drained
6 oz grated mozzarella
2 oz parmesan
Place the eggplant in a colander, sprinkle well with salt, cover and leave to drain for 30 mins. Rinse well
Heat the oil in a saucepan, add the onion, and cook over medium heat until soft.
Add the eggplant and mushrooms and cook for a further 5 mins.
Add the tomatoes, tomato paste, basil, oregano, and brown sugar. Stir.
Cover and simmer for 30 mins or until thick. Season with salt and pepper.
Preheat oven to 350.
In a bowl, combine the ricotta and egg, and mix well.
Spread 1/3 of the tomato sauce over the bottom of a baking dish.
Cover with 1/2 the noodles
Spread ricotta mix over the noodles.
Sprinkle 1/2 the mozzarella
Spread the next 1/3 of the sauce.
Layer the rest of the noodles.
Top with the remaining sauce and the rest of the mozzarella.
Sprinkle with parmesan.
Bake for 25-39 mins until the cheese is golden.