Ingredients:

1-1/2 pounds eggplant, thinly sliced

Vegetable spray

2 tablespoons olive oil

1/2 cup chopped onion

1 lb. sliced mushrooms

9 lasagna noodles

1 jar (16 ounces) spaghetti sauce with vegetables

8 ounces ricotta cheese, part-skim

4 ounces shredded low fat mozzarella cheese

1/4 cup grated Parmesan cheese

Directions:

In a large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices and set them aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms and cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.

Yield: