Vegetarian lasagna

• 2 large aubergine
• 1 peeled
• 8 oz sliced fresh mushrooms
• 1 large onion, chopped
• 1 1/2 large vine ripened tomatoes
• 3 tbsp minced garlic
• 29 oz tomato puree
• 1 lb shredded mozzarella cheese
• 1/2 cup parmesan cheese
• 1/2 cup sugar
• 1 tsp salt
• 1 tbsp sweet basil dried
• 1 tsp whole leaf oregano
• 1 olive oil, extra virgin to cook with
• 3/4 stick butter, salted
• 16 oz ricotta cheese

1. Peel the eggplant/ aubergine slice thinly.
2. Add oil to pan
3. Pan fry one and a half eggplant till done tender and flexible set on paper towel to absorb extra oil you may have to keep adding oil
4. Put sliced mushrooms and half of the eggplant into a frying pan with any extra oil add butter
5. When mushroom mix is done add puree and spices
6. I used 2 glass oven safe cookware spray with nonstick spray one is 1 and 3/4 quarts the other is 1 and a half quarts dishes
7. Start with a layer of eggplant this is when you preheat oven 450 Fahrenheit
8. Tomatoes
9. Sauce
10. Cheese
11. Eggplant
12. Sauce
13. Ricotta
14. Sauce mozzarella cheese with half the parmesan on each
15. Put into oven bake 30 to 45 minutes till done let sit 10 minutes if you can serve hope you enjoy

aubergine, mushrooms, onion, tomatoes, garlic, tomato puree, mozzarella cheese, parmesan cheese, sugar, salt, sweet basil, oregano, olive oil, butter, ricotta cheese

Taken from cookpad.com/us/recipes/358386-vegetarian-lasagna (may not work)