Directions: |
Directions:Position racks in the upper and lower thirds of your oven. Preheat the oven to 400º F. Lay parchment paper on 2 rimmed baking sheets. Coat a 9×13" baking dish with nonstick spray and set aside.
Arrange sliced eggplant in a single layer on the 2 sheet pans—if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 Tbsp of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
Meanwhile, in a large skillet heat the remaining 1/2 Tbsp oil over medium heat. Add the sliced mushrooms and chopped onions. Saute until the mushrooms and onions are soft, about 7 minutes. Add the minced garlic, next ½ tsp kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
Prepare a 9 x 13" baking dish. Pour a bit of the pasta sauce and spread it out into one layer. Lay a few eggplant slices (about 1/3 of total eggplant, it’s fine if they overlap). Spread ½ of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of parmesan.
Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
Remove from the oven. Optional: sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve. |
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