Description
This Mushroom Eggplant Lasagna recipe is a fun spin on traditional lasagna developed by Chef Jason Tepper. This recipe is full of nutritious and flavorful vegetables like eggplant, mushrooms, carrots, peppers, and onions!
Ingredients
- Eggplant, 11 each
- Extra virgin olive oil, 4 Tbsp
- Onions, medium, 17 each
- Peppers, sweet, green, 3.9 lbs
- Carrots, baby, 7.8 lbs
- Cooking Spray, 4.7 (1/3 second) sprays
- Lasagna noodles, sheets, 6 1/4 lbs
- Salt, 2 Tbsp
- Black pepper, 8.6 Tbsp
- Oregano, dried, 8.6 tsp
- Onion powder, 4.2 Tbsp
- Spinach, 1.2 pt
- Marinara Sauce, 12 1/2 lbs
- Mozzarella Cheese, 7.8 lbs
- Thyme, dried, 15 5/8 Tbsp
- Cayenne pepper, 5.9 tsp
Fresh Roasted Mushrooms
- Mushrooms, white, 15 5/8 lbs
- Extra virgin olive oil, 1.2 cups
- Salt, 1/6 tsp
- Black pepper, ground, 3 1/8 tsp