Aubergine Matzo Lasagna Recipe

• 1 Tbsp. Extra virgin olive oil
• 3 c. Sliced mushrooms
• 3 x Cloves garlic, crushed
• 1/4 c. Minced fresh parsley
• 1/4 c. Dry red wine
• 1 tsp Dry basil
• 1 tsp Dry oregano
• 1/4 tsp Crushed red pepper
• 1/4 tsp Black pepper
• 28 ounce Tomato puree, (1 can)
• 1 1/4 lb Aubergine, (1 large) peeled and cut into 1/2 inch slices Vegetable cooking spray
• 6 Tbsp. Grated Parmesan cheese, divided
• 15 ounce Nonfat ricotta cheese, (1 container)
• 3 slc American matzo

1. Heat oil in a saucepan over medium-high heat.
2. Add in mushrooms and garlic; saute/fry 5 min.
3. Stir in parsley, wine, basil, oregano, peppers, and puree.
4. Partially cover, reduce heat to medium-low; simmer 30 min.
5. Remove from heat.
6. Arrange the aubergine slices in a single layer on a baking sheet coated with cooking spray.
7. Bake at 400 degrees for 30 min, turning the slices over after 15 min.
8. Remove from baking sheet, and let cold.
9. Cut the aubergine slices into 1/2-inch pcs, and set aside.
10. Combine 1/4 c. Parmesan cheese and ricotta cheese; stir well, and set aside.
11. Spread 1/2 c. tomato mix in the bottom of an 11 x 7-inch baking dish coated with cooking spray.
12. Arrange 1-1/2 slices matzo over tomato mix, and top matzo with half of ricotta cheese mix, half of aubergine, and half of tomato mix.
13. Repeat the layers, ending with the tomato mix.
14. Sprinkle with remaining 2 Tbsp.
15. of Parmesan cheese.
16. Cover and bake at 350 degrees for 45 min.
17. Uncover and bake an additional 15 min.
18. Let stand 5 min before serving.
19. Yield: 6servings.

extra virgin olive oil, mushrooms, garlic, fresh parsley, red wine, basil, oregano, red pepper, black pepper, tomato puree, aubergine, parmesan cheese, ricotta cheese, matzo

Taken from cookeatshare.com/recipes/aubergine-matzo-lasagna-71577 (may not work)