Eggplant Lasagna Stacks

I don't know about you guys, but theres nothing I love more than eating a hot, bubbly, and cheesy lasagna. Theres something very comforting about melted cheese and tomato sauce, and if you're anything like my family, half of it usually ends up somewhere on your shirt.

Now lasagna isn't something you should eat all the time, but with this recipe, you can eat it a little more often. filled with eggplant, mushrooms, and cheese, you wont even know its vegetarian!

If you're cooking for more than 2 people, just double or triple the recipe and bake it in a larger dish! 

Here's what you'll need:

• 1/2 an Eggplant $1.50
• 3-4 Mushrooms $0.43
• 1/2 Cup Tomato Sauce $0.33
• 1/2 Cup Low Fat Ricotta Cheese $0.53
• 1/4 Cup Mozarella $0.34
• 1/8 Cup Shredded Parmesan $0.24

Serving Size: 1 stack

Total Servings: 2

Price Per Serving: $1.68

Nutrition (per serving):
      Calories: 277
      Carbs: 15 g
      Fat: 19 g
      Protein: 14 g

Preheat your oven to 400 degrees

Place your eggplant on your cutting board and cut off the end, then make 4 slices about 1/4 of an inch thick as shown below. 

Line a baking sheet with foil and spray with non-stick spray, then place your eggplant on it. Roast in the oven for 10-15 minutes. 

While your eggplant is roasting, cut your mushrooms into 3-4 slices each and cook them in a pan over medium-high heat until soft (about 5 minutes).

When your eggplant is done, take it out of the oven and set aside. Take a small baking dish and spray with non-stick cooking spray. Then take 2 pieces of eggplant and lay it in the bottom.

Top with half of the sauce and ricotta cheese, then add all of your mushrooms and half of the mozzarella. 

 Repeat the same process (except for the mushrooms) and then top with your parmesan.

Bake the lasagna for 15-20 minutes until warm and bubbly.

Serve with a fresh arugula salad and a crusty piece of bread! 

Happy Cooking!