Garden Tomato, Eggplant And Mushroom Lasagna {Noodless}

• 1 eggplant medium size, peeled and chopped into small pieces
• 3 Roma tomatoes sliced
• 1 pint crimini mushrooms stems removed and sliced
• 2 cups ricotta cheese whole fat
• 1 cup mozzarella whole fat
• 1/2 cup grated Parmesan cheese freshly
• 1 teaspoon salt
• 1 tablespoon herb Italian, blend
• cracked black pepper to taste

1. Preheat your oven to 450F.
2. In a deep baking dish add enough Marinara to just cover the bottom. Add eggplant evenly and sprinkle with salt. Add tomatoes and mushrooms and sprinkle with the herbs. Drop the ricotta cheese by spoonfuls around the pan. Pour the Marinara evenly around the pan. Loosely cover with foil and bake for 3-40 minutes. Remove foil and sprinkle with Mozzarella cheese. Bake Uncovered another 8-10 minutes.
3. Remove from oven and let cool on a wire rack for at least 10 minutes before serving.

tomatoes, crimini mushrooms, ricotta cheese, mozzarella, parmesan cheese, salt, herb italian, cracked black pepper

Taken from www.yummly.com/recipe/Garden-Tomato_-Eggplant-and-Mushroom-Lasagna-_noodless_-1097841 (may not work)