Gluten-Free Eggplant Lasagna

Name: Gluten-Free Eggplant Lasagna
Prep time: 20 min
Cook time: 1 h
Ingredients: 1 large eggplant, peeled and cut into 1/2-inch thick slices (about 24 slices); 1 tablespoon vegetable oil; 1 tablespoon minced garlic garlic; 1 cup thinly sliced mushrooms; 1/2 cup chopped onion; 1 can (28 ounces) crushed tomatoes; 1 can (6 ounces) tomato paste; 2 teaspoons sugar; 2 teaspoons McCormick® Basil Leaves, divided; 1 1/2 teaspoons McCormick® Onion Salt, divided; 2 eggs; 1 container (15 ounces) ricotta cheese; 2 cups (8 ounces) shredded mozzarella cheese, divided; 1/3 cup grated Parmesan cheese

Gluten-Free Eggplant Lasagna was pinched from <a href="http://www.mccormick.com/recipes/main-dishes/gluten-free-eggplant-lasagna" target="_blank">www.mccormick.com.</a>

"Roasted eggplant slices replace the noodles in this gluten-free vegetarian lasagna. To make ahead, assemble the lasagna then cover and refrigerate. Bake as directed...."

INGREDIENTS

•

1 large eggplant, peeled and cut into 1/2-inch thick slices (about 24 slices)

•

1 tablespoon vegetable oil

•

1 tablespoon minced garlic garlic

•

1 cup thinly sliced mushrooms

•

1/2 cup chopped onion

•

1 can (28 ounces) crushed tomatoes

•

1 can (6 ounces) tomato paste

•

2 teaspoons sugar

•

2 teaspoons McCormick® Basil Leaves, divided

•

1 1/2 teaspoons McCormick® Onion Salt, divided

•

2 eggs

•

1 container (15 ounces) ricotta cheese

•

2 cups (8 ounces) shredded mozzarella cheese, divided

•

1/3 cup grated Parmesan cheese

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes