Tomato Sauce, Eggplant & Mushrooms

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 carrot, small dice
• 1 celery stalk, small dice
• 4 large cloves garlic, minced
• 1 – 28-oz. can Fire Roasted Muir Glenn crushed tomatoes with juice
• 1 – 14-oz. can Roasted Muir Glenn crushed tomatoes
• ½ cup dry red wine
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon red chilli flakes
• Salt and pepper to taste
• 2 medium eggplants, sliced into ¼" slices
• 1 lb. sliced button mushrooms

Procedure

1. Heat the olive oil in a large sauté pan over medium-high heat. Add the onions, celery, carrots and sauté until softened, about 8 minutes.
2. Add the garlic and sauté another minute. Add the wine cook for 2-3 minutes, followed by the tomatoes, and seasonings.
3. Reduce heat; cover partially and simmer for about 20 minutes until slightly thickened, stirring occasionally. Taste for seasonings and set aside.
4. Lightly brush both sides of the eggplant slices with olive oil, season with salt and pepper. Grill in a non-stick grill pan until lightly browned on both sides and softened. Set aside
5. Pre-heat oven to 375° . Place mushroom on a sheet try in a single layer. Drizzle with olive oil, season with salt and pepper and roast for 15 – 18 minutes. Set aside.

Herb Ricotta Cheese Mixture

Ingredients

• 2 cups whole ricotta cheese
• 1 large egg
• 3 tbsp cream
• 2 tablespoons chopped fresh parsley (1 tablespoon dried)
• Salt and pepper to taste

Procedure

Place the cheese in a strainer or colander and let set for about 45 minutes to drain and discard liquids. Transfer the cheese to a medium bowl. Add the egg, herbs, cream, salt and pepper; mix until well combined. Set aside.

Other Ingredients & Assembly

Ingredients

• ¾" pound instant "no-boil" lasagna sheets
• 8 oz. mozzarella cheese, grated
• 8 oz grated Fontina Cheese
• ¾" cup freshly grated Parmesan cheese

Procedure

To assemble

1. Preheat the oven to 375° F. Lightly grease a 13x9x2-inch baking dish with olive oil or olive oil spray. Place enough sauce in the bottom of the dish to cover lightly. Place a single layer of lasagna sheets on top of sauce. Layer 1/3 of the eggplant on top of the pasta, followed by 1/3 of the ricotta mixture and 1/4 of the remaining sauce, mozzarella, fontina and finally Parmesan.
2. Repeat the layers 3 times, ending with a layer of pasta. Cover the top with sauce being certain to spread all over, then the remaining cheeses. Cover tightly with foil.
3. Bake for 25 minutes; remove foil and bake an additional 10 to 15 minutes or until bubbly and lightly browned. If lasagna browns too much before it's hot, tent with the foil for the remaining time. Remove from oven and let stand 10 minutes before cutting.